Canning Minestrone Soup | Jar It Up January

It's Day 2 of Jar It Up January, and today I am sharing with you Minestrone Soup from the Amish Canning Cookbook (pg 192). I love this soup. It reminds me of when my Pop would make it along with hot sandwiches and we would watch a movie.
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Pressure Canning Dry Beans (with some pressure canning fundamentals): • How To Pressure Can Dr...
Here is the recipe:
Minestrone Soup
1 C dried white beans
1 C peeled and cubed potatoes
1 onion, chopped
4 cloves of garlic, minced
3 carrots, peeled and cut into 1/2-inch lengths
2 lbs. tomatoes, skinned, cored, seeded, and chopped (I used 2- 14 oz. cans diced tomatoes, with the juice)
3 C green beans, cut into 1/2-inch lengths
1 C spinach or kale, chopped
2 quarts chicken broth or stock
2 tsp. oregano
1 T basil
1 T kosher salt
2 tsp pepper
Makes 7 quarts. Pressure can for 90 minutes.
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[@watters96able]

Im a newbie...So far I have jarred up blueberry pie filling, cowboy candy & blueberry jam. Everything came out yummy!!! I'm excited to try this recipe!! Thx for the detail tutorial & tons of tips. Im gonna watch all your old videos on canning so I can become a better canner. I never knew this jarring method existed!!! Being in quarantine has some blessing!!! I've learned to do can/jar, cook more homemade meals, bake, have more conversations with God & become closer to my family. Best Wishes, Melinda

[@lisabailes1065]

I have just found your channel through Whippoorwill Holler and the canning challenge. I’m looking forward to learning more. You’re a natural in front of the camera and a great teacher! 😊

[@danam.8709]

Rocking day 2! Can never have too much soup on the shelf especially for the cold weather, the sick and the tired folks.!!

[@SuttonsDaze]

Soooo Good! This is a must have for the pantry shelves.

[@skylights9646]

Thanks for the video. I like the broth save and showing how we all have to make a recovery from time to time. Yours looked great.

[@yellowbird30]

This is an excellent series.....thanks to all who participated!

[@chrisb5391]

This is definitely on my list to can. Everyone loves soup. And homemade biscuits.

[@diannahoagland9229]

Thank you! Great explanation on how the canner works.

[@makrsk09]

Sorting the beans is a chore I remember doing as a child!! Including them in the production is a learning opportunity!

[@acountrylife]

Soup had been on my list to can for a while now. This looks delicious.

[@TracieSmithpomeranian]

It is good.

[@rosemarypetrongelli1384]

Hi Tangi, how are you.This method of canning minestrone is so perfect because the beans are par cooked and everything else is perfectly timed. Thank you for your recipe and how you make it. It’s a tutorial that you can never hear it too much to learn how to preserve such a good dish. 👍💝🌹🥰

[@WhippoorwillHoller]

Beautiful soup! Great video explaining in detail for those who haven't canned much! Happy New Year! God Bless,xoxoxo

[@vickiey4561]

I also love this canning cookbook! I have not tried this recipe but it looks very good! I love this series!

[@charlenequinilty7252]

Very good explanations. Thank you.

[@LivingMiracleHomestead]

I love canning soup. Thanks for sharing.

[@lovsun]

Awesomeness in a jar! Love soup....looks great!

[@jemmiestone3496]

I appreciate how you explain each step. Your Soup looks amazing. I am going to make and can some soon. Thank you for sharing it with us. God Bless.

[@jumpoffa5011]

OUTSTANDING DEMONSTRATION!!! :-) Well done. MASTER CANER APPROVED. :-)

[@freedomhomesteadky]

Thank, Cliff! ❤️

[@carolynsinyard1306]

Thank you for sharing this wonderful canning video.

[@breauxfarmsla]

Yum!! Love the table set up!!!

[@AngiesPantry58]

All ways a good thing to have soups on hand in the pantry.. Thanks for sharing. Big hugs

[@judyfrancis4701]

A great video Tangi! I never liked minestrone soup but this recipe looks delicious! Will definitely give this a try!

[@bethgalusha610]

Love your blue lodge pot!

[@thefirstnoob5577]

I love the quick meals that I get to make. That's why I can.

[@hamakuahomestead7741]

I definitely want to try this one! Awesome!!!!

[@freedomhomesteadky]

It was yummy!

[@stephaniecorporandy7018]

Perfect timing....I'm a novice pressure canner and was putting my jars of ham in the canner just as you explained how to do everything! Nice to see what I was reading.

[@AndreasCreations]

I definitely will add this soup to our pantry. You did a great job demonstrating how to make and can it. I made a note in my Amish Canning Cookbook so that I remember to use the tomatoes you used as well as to add another couple of quarts of bone broth when I make it. Great Day 2 of #jaritupjanuary :-)

[@Moore2Lifepantrylovinprepper]

I have made this soup, hubs loves having on the shelf!

[@patricialee6960]

Beautiful tutorial, Tangi. I am not so good at dividing up contents for the jars, so I tend to separate the broth from veggies and then measure total liquid and divide. I know it's more work, but it tells me if I'm short on broth or over in advance. Canning videos make my heart sing!

[@tdoonie8244]

Great tutorial! I've always been afraid to pressure can, but you've taken the scariness out of it!

[@bonniesiefert6872]

As a new canner, loving minestrone soup, I can tell you this will be one of the first pressure canning recipes I will try! Wish me luck! The recipe looks absolutely delicious!

[@eileenpalumbo6578]

Soup looks yummy! I also have that Amish cookbook so I will try this recipe for sure. Thanks for sharing. Good job.

[@MouseToes]

Looks great!

[@kendraotto7569]

WOW! Excellent video! Loved this style. It's like watching a cooking show or something from Extension Services! Excellent! Keep doing these!

[@dagneytaggart7707]

Excellent video. Thank you for including the written recipe. It's a chilly, rainy day here, so this sounds extra good. I love minestrone soup. You can always drop in some jarred meat later, if you want something heartier at meal time.

[@thefirstnoob5577]

I have to try this soup. It will be a quick super delicious dinner.

[@jenniferapiary]

Hi from NC thanks

[@terraranch1459]

You gave wonderful and clear instructions. Very nice video and I’m so inspired. I absolutely love your hairstyle. I’m thinking about that cut for me. Hugs Tangi ❤️

[@rochelleallgyer122]

I enjoyed this video, never saw this recipe canned! You have a new follower😋

[@PrepperPotpourri]

Looks delicious!

[@szcjohnson3773]

Thanks Thiis does look good

[@swampchicken99]

This looks great! Thanks!

[@dixielandhomestead5874]

I will try this recipe.

[@nancymoe4476]

Looks so good!

[@karenmccleary7616]

Love how you follow a recipe but you add your own twist to it too. Steady stream of steam...say that 3 times fast. Thanks for sharing.

[@susieq5936]

Thanks so much looks very yummy

[@kimberlymayo9951]

Great video, you have a good personality for the camera. You showed your mistakes and how you fixed it. Doing videos are hard. People do not realize that. Though if you would take a bit of advice not to move your canner because of safety and breakage. It will all cool down even the couple of extra minutes on a hot burner. You rocked the video. Thanks for doing all that for us to see.

[@carolinehatley9393]

This is a great video. Very informative.

[@gloriapeel6887]

Great soup! Looks easier than I thought

[@TheGenFem]

I got a pressure canner for christmas this year and I’ve already made a lovely bone broth. I’m so excited to try this!

[@joeyhardin1288]

I always use filtered water in my canner to keep down the scaling.

[@SugarBeeFarm]

Great detailed instructions. I’m a new sub to your channel and will be coming back often. Thanks 💕✌️🌱

[@deballen6241]

Leisa sent me your way. I subbed. So you have inspired me to try minestrone soup again. I never liked it but the older I get the more I'm finding my tastes change. If I like it, I will can it thanks for sharing and showing me how. Peace.

[@FermentedHomestead]

Your soup looks delicious! I’ve never even tasted minestrone soup before, I think it’s time to change that :)

[@normamccomas9272]

Excellent video!! X O

[@denisedonaldson342]

Looks delicious!!🤗

[@gingerhawkinshills]

GREAT video Tangi! Looks DELICIOUS! I have the same problem with my rings for a different reason....I use the same rings AS LONG as possible so they are rusty and STIFF. I am paranoid I won't have the rings I need if stuff hit the fan, LOL. So I can NEVER get them off easily 🤣BUT I'm building one heck of a ring stash LOL 🤣

[@TheKneadyHomesteader]

the Amish Canning Cookbook is my favorite! 😁

[@sbender3787]

I realized right away you would not have the volume to fill all the jars because of the green beans.

[@arthrodea]

It also looked like maybe she added only 1 quart (1 box) of chicken stock at the beginning? Or did I miss the 2nd quart going in?

[@bratttt100]

I told my wife, "We don't need to pick over the beans...that's old school". Made some wonderful bean soup that lasted 3 days. On the final day I had the last bowl and crunched down on something hard. I spit out a molar tooth, roots and all. Yes, we always pick over our beans now. Some lessons are learned the hard way. UGH

[@michelleculpepper4169]

Where can I find out more about this canning challenge and the others who are putting this together? I would LOVE to do the whole challenge and follow you all.

[@Shirmagedrusclau]

I don't put any salt when I'm using dried beans it makes them too tough. I add the salt when I reheat the soup

[@LuJustLu]

🗒✏......You know what that means 😁. On the list!

[@gwenroireau6203]

Minestrone is a favorite of mine! Hot broth filling vegetables and beans and pasta- how can you go wrong with that?

[@MennoniteFarmhouse]

Tangi, can I ask why did you move the canner while it was still hot? I appreciate this video... I have been wanting to do this soup but we never had it growing up.

[@freedomhomesteadky]

I just moved it off the heat.

[@lisalittau8277]

Tangi~I'm sure I missed it in your video, but what size pressure canner are you using? *I know its a Presto. ;)

[@Tracey2u]

Tangi, I also have the 23 quart Presto and my valve pops up and it shows a couple of pounds of pressure on the dial before it's time to put the weight on. Is that a problem? Is there such thing as having the stove temp too high and heating it too fast when I start that could cause that? Sorry for all the questions, I'm new and just starting :)

[@tracibradwisch1449]

Can this be canned in pints and if what time would i pressure cook it for ? Also how many beans per jar then? Sorry for asking if you already said and i just missed it

[@martaaberg3330]

Loved this! I have two questions, though. I want to can my DD's recipe for minestrone which has loose sweet Italian sausage and cannellini beans in it. I am assuming I would par cook the sausage to lose most of the fat, but can I add dry cannellini or must I soak them first? They tend to break down much faster than great northerns.

[@Moore2Lifepantrylovinprepper]

Marta I have canned cannellini beans and they are very delicate. If I were making that soup I would def dry can those beans in the soup BUT when you dry can beans into a recipe made for soaked beans you have some math to do because those dry beans absorb more liquid than the soaked beans do. That generally mean less ingredients in the jar. You might do better to can your beans separately and make the soup without or for the same success as this recipe, follow it exactly and soak the beans.

[@martaaberg3330]

@@Moore2Lifepantrylovinprepper Thanks, Mandy! I would definitely adjust the ratio for dry canning. Or, maybe can the cannellini separately in the same stock so they'd have that good flavor we love so much.

[@jumpoffa5011]

@@Moore2Lifepantrylovinprepper Adding to Mandy's comments, I would full cook the sausage and pressure can as if you were canning only the sausage. You always want to pressure can the item that takes the longest to can in you recipe. This will insure that you have properly pressure canned all ingredients. This is a good rule of thumb to use when pressure canning mixed items. Furthermore, in canning that one ingredient to ensure that all your items are properly canned; you may have over cooked some delicate ingredients where they may break down and ruin your canning efforts. If over cooked some items can turn into mush.

[@oldtimerlee8820]

@@jumpoffa5011 Canning any meat calls for 90 minutes for quarts. This soup also requires 90 minutes. There shouldn't be a problem with adding some sausage to the recipe.

[@oldtimerlee8820]

Marta, with regards to the beans, all dried beans and peas are handled the same way. Soak 12-18 hrs or Quick Soak (as done in the video), drain and cover with fresh water. Bring to a boil and boil for 30 minutes. The beans are then ready for canning. This method rehydrates the beans as a part of the preparation to can them. This method resolves several issues that can cause problems with timing, head space, excessive foaming, etc. Hope this helps.

[@ginnybullock9627]

There is just 2 of us so I was wondering if this could be done in pint jars instead. I am new to pressure canning so I ask for a lot of help. LOL

[@pezessivelisa]

what is the difference between using a pot to can or a pressure cooker?

[@wifemomlife5606]

Thank you for sharing. Angie, I would love for you to do a video in the future about what really put on this journey and where to start for complete GREEN (no clue) people. You may have a video like this already and if you do will you share it with me? Thanks.

[@freedomhomesteadky]

We do! It’s called Our Homestead Story :)

[@vickik791]

I also have a presto 23 qt. Mine came with a 15 lb weight. Do indeed to buy another? Where? The recipe book said 11 lb but I did use the 15? Bad or ok?

[@freedomhomesteadky]

Totally okay. As long as you don’t dip below weight recommended for your elevation.

[@TracieSmithpomeranian]

This was my first canning cookbook. It is a favorite of mine.

[@evelynsmith2379]

Can i just ask please, our minestrone always has pasta in it. Is this something that needs to be omitted when canning the soup?

[@freedomhomesteadky]

Yes! You add the pasta when prepping the soup for serving :)

[@pink5345]

How did you dry your basil? Dehydrate?

[@freedomhomesteadky]

Correct :)

[@hickoryhillinthebigwoods-r759]

90 minutes would seem to absolutely decimate the vegetables. Are the veggies mush?

[@mrsmac2598]

The recipe needs revised to reflect the accurate amount of ingredients for 7 quarts. Thank you

[@donnasensinger8899]

Can I leave out the spinach or add another cup of green beans or something else??

[@SuperKaratemom]

I put shredded cabbage in my minestrone soup!

[@tagalonggal]

I never add greens. Just leave ‘em out.

[@jumpoffa5011]

Of course it is your soup/your recipe. :-)

[@Mamaisawake]

Very important question... what color is on your nails? :)

[@marciahohn4521]

HOW on earth did you get seven quarts from such a small soup? It does look tasty though!

[@pepperwaynick]

Sounds yummy. I think my family would love this. 🍑💖🍑

[@future.homesteader]

You're not supposed to move a pressure canner until the pressure is completely down.

[@susananderson9619]

I'd definitely add more cubed taters

[@kayleew68748]

I hate to be like this but why wouldn’t you make this pot of soup fresh for dinner since everything is already canned or jarred and preserved. I can see a homesteader who has a bunch of veggies that need to be preserved anyway, making a soup instead of canning them separately would be convenient. You also mention wanting to control what goes in your food but most of the ingredients were already preserved from the store. Seems like canning the soup is a lot of extra work for little difference!

[@skanskansforwardtothepasts9049]

I thought you needed to let the steam out för 10 min before you put the weight on

[@1946pepper]

OOPS you did not DE bubble your soup first before placing lids ????????????

[@freedomhomesteadky]

I did. You must’ve missed it.

[@SewPat1]

Your soup would be better with more veggies. Okra Lima beans corn cabbage. Celery.

[@michellewhitley1454]

This can't be a good soup. Her neck is green.

[@freedomhomesteadky]

LOL! That’s the spinach.