FOOD STORAGE - Canning Delicious Beef Vegetable Soup

This BEEF VEGETABLE SOUP recipe is really delicious! You'll really like it! Be sure and subscribe for more canning, gardening, and DIY vidoes! Blessings! ~Chef Janie

[@adryawebb2556]

Looks like a good recipe, however I would completely leave out the sugar. It's otherwise a nice lower carb recipe except for all the sugar when one has blood sugar issues.

[@Nonie0056]

Your recipe is very similar to mine! I make mine in a 20 qt roaster oven with V-8 instead of straight tomato juice. The potatoes I keep out of the process and add them to the jar just before filling. The cabbage brings a sweetness to bring it all together! Great video! (we don't add sugar)

[@GreatLakesPrepping]

I wrote out the recipe as she went. I made some adjustments since I won't add additional salt, but this is ALMOST exactly what she has described/depicted: INGREDIENTS carrots - one great big bag of baby carrots (or equivalent) onions - 2 yellow onions red, green, orange, yellow peppers (one of each) celery - 2 bunches Two large cloves of garlic 2 cans of "no salt added" whole kernel corn Beef roast (not sure on size) 48oz container of beef broth 2 regular sized cans of diced tomatoes Black pepper Beef base powder (Orrington farms, low sodium) 4 Yukon Gold potatoes Half head of cabbage 2 cans (46oz) of tomato juice 2-2.5 cup sugar (to balance out chili powder) 4-5 tablespoons of chili powder (to balance out sugar) 1 teaspoon celery salt --------------------------------------------------------------------- PROCESS Cook beef roast in crock pot Cut roast into small pieces Add some water to the roast/broth (until liquid is covering meat in container) Put a little bit of olive oil in pot (a splash). Mince garlic, put in pot. Heat lightly. Toast garlic a bit. Put in onions, carrots, peppers, celery Drizzle just a little more olive oil on top Stir everything up Add 2 cans of "no salt added" whole kernel corn, including juice Add beef roast plus all liquid with roast Add container of store-bought beef broth Add 2 cans of diced tomatoes, including juice Add 20 twists of ground black pepper Add 3 tablespoons of beef base powder Bring pot to simmer Add cut-up potatoes (with peels, cut a little larger than bite-sized) Add chopped cabbage Add some water if liquid isn't enough to cover vegetables Add both large cans of tomato juice Add sugar Add chili powder Pressure can immediately. You don't want potatoes cooked all the way through.

[@jumpoffa5011]

Great Lakes Prepping, You left out the most important thing: Pressure can at 10 pounds of pressure for 90 minutes. You also missed: 3 Tbsp of beef base powder, 4 Tbsp of sea salt, and the roast was about 3-5 pounds. Other than that your observations were perfect. Thank-You, I wouldn't be able to make this without your observations. (*;*)

[@olgabusch9184]

Great Lakes Prepping thank you so much for taking the time to write it out for us 👍

[@ThatEarthyChic]

Thank you!

[@caretwins24]

Holy cow, thank you for this:)

[@SuperMJ57]

Great Lakes Prepping wow.... awesome...thank you so much!!!

[@OurLittleHomestead]

@Dee DeeD, Your reply button is off. DO NOT EAT THE STEW! Be safe in pitching it as well. Put in dble bags and then bag and out of house immediately. Wash all your sinks, counters and wash and boil anything that has come into contact with the jars. Someone was messing with you when they said you could waterbath can meat. That is the biggest NO-no in home canning. It is a low acid food and MUST me PRESSURE canned. 10lbs pressure for 75minutes for pints and 90 minutes for quarts.

[@walterstrong6386]

Scary.

[@maryjane-vx4dd]

Adjust pressure for higher attitudes if pressure canning.Adjust times for high altitude water bath canning.

[@PatrickDougan1]

Try adding a big can of the V-8 Spicy it really changes up and supercharges the flavor :-) Pat

[@normaspande3141]

I made it to can but decided to cook it longer and package and freeze it. My husband said it was the very best vegetable soup he had ever eaten. He is 83 so you know a lot of soup has been consumed over the years. It truly is full of flavor and delish!!!!

[@OurLittleHomestead]

Norma Spande That is awesome! You should try feeding him my Chicken Alfredo! OH BOY!

[@GingerRootable]

I add a half to one cup of Worcesteshire Sauce and it is awesome. Beef soup rules the day.

[@cr3062]

I made this tonight! Its good!!! I pressure cooked my roast 1 hr...i used ranch powdered dressing and 1 pkg aujus...few shots of Worcestershire sauce 1 cup of water...very tender! I processed this in pint jars...and 2nd batch in qt jars..since its just Me! great recipe!

[@christinar6708]

Any chance we can get a full recipe? I would love to make this, it looks fantastic and with winter here what perfect timing! (The amounts for veggies and beef are my main concern as I can write down most other stuff while watching your videos) it would be so very appreciated.

[@iacovacci1789]

I made this a couple weeks ago. It is delicious. My daughter wanted me to teach her how to make this because she loved it. So that's what we are doing today. Thanks for sharing.

[@IAMSAMTWO]

An extra step that I do is to dip and strain most of the liquids, then put an even ratio solids and liquids in the jars. I do it for consistency of the soup.

[@r.b.johnson5269]

GREAT idea!

[@dpelcherjr]

I made your soup exactly as you did. I copied your movements to the letter. Must have watched this video 10 time and took an enormous amount of notes, lol. I could not believe how delicious this soup is. My entire family loves it. I canned 20 quarts and 1 pint. Absolutely fa-nominal soup. The thing that stood out the most in your video was when you said "Trust me you will know when you get that perfect balance of hot & sweet". You were absolutely correct. I kept going back and fourth with chili and sugar a little at a time and when it was right I knew it, just like that. My daughter in-law tasted the broth and actually said the words it has the perfect balance between hot & sweet. All in all it was a 12 hour process but worth every moment. Thank you so much for sharing. Five Stars and two thumbs up.

[@OurLittleHomestead]

Awesome! Believe it or not...a few years ago, when I made this video and shared it publicly, I almost did not post the edited video...I knew I'd get 'sugar-mongers' ...you know...adding sugar to a perfect veggies is a whirlwind of troubles when sharing on YT! LOL! It was worth the headache however...as my hubby obviously talked me into sharing, especially since I'd already spent the countless hours making and editing the video...along with canning and making the soup (you know how much work that is). Ever since, I've not regretted posting it; as those who have actually TRIED the recipe, it's the best vegetable soup! My MIL tweaked it to perfection in 1987, and, it's been a family favorite ever since! Best Christmas Day Dinner recipe too; easy and warming. I've not changed a thing about the recipe since 1987 either... which if you know me ... I usually always put my twist on every recipe that I touch! Not this one!! You can't improve on perfection! I tell ppl...it's not the same without that balance of hot and sweet! You'll rarely eat another veggie soup after trying and canning up this recipe! It is my 1993 cookbook as well. And, you are right; it's worth the effort! ENJOY!!

[@dpelcherjr]

Our Little Homestead! please thank you Husband for insisting on posting the video period and I can guarantee we will not change a thing about this recipe. you are correct you should never ever mess with perfection. I will be looking for your cookbook. and thanks again.

[@Hagfan789]

In place of all that sugar I have used finely diced apples. They do nice job to add a little sweet.

[@mngardner7468]

Made this about 2 months ago. Ended up with 14 quarts. Between sending some back to college with my boys, taking to work for lunches, and eating at home... all has been eaten and now will have to make even more. Was a big hit and very easy to make. Will need to can a bunch into pint jars for taking to work. Served with homemade bisquits and bread.....YUM! Great recipe. Thank You!!

[@mngardner7468]

Will have to make some. I have never canned that kind, but know my family will love it also. Thanks for the idea. As I work fulltime, it is always nice to be able to just open up a jar, heat it up and supper is ready. Love that kind of convenience foods that I know what the ingredients are. Have a good day!.

[@OurLittleHomestead]

Did you know that 1-pint of botulism can kill every human on the planet? True! Please pressure can all meat products; never use the water bath or oven method as meat is a 'low' acid food product. Guessing at times and pressures, or, even testing your experiments on family members, well, that is just scary stuff right there! Please take home canning seriously; always read the recipe twice and make sure you know what you are attempting first and foremost. NOT EVERY RECIPE on the web is approved for canning, so make sure you know your canning times and pressures for every product in the recipe before proceeding. Density is an issue so make sure your soups/stews are thin enough to can. If the lid is not sealed down or pops back up, toss it wearing rubber gloves and clean the area the jar sat and the jars around it well. Canning is fun and safe when used with caution and understanding the craft. Blessings.

[@christophersimmons2960]

Janie Pendleton is that true for all meats even fully cooked?

[@OurLittleHomestead]

If it is not pressure canned correctly, no matter the food product it is true; just use a good, tried and true recipe from Ball or other canning book you TRUST and listen to 'experienced' canners, not the beginners who are still learning. So many great canners, been around the pressure canner for years, here on YT. I suggest you listen to them or Ball and learn all your food times and pressures before starting, that way, if there is a faulty recipe, you'll notice the issue right away and know to check out the pressure times and method before even beginning. I check every part to the recipe; if it has meat in the recipe, it automatically gets canned the longest time at 90 minutes for quarts and 75 minutes for pints. Pressure wt depends on our altitude. I'm low central Indiana so 10lbs of pressure for canning most everything for me...but some live above 1000' above sea level and they would add wt to the pressure regulator. Your canner or local 4H office can tell you exactly what the wt would be for your home. I hope that helped. Be safe and have fun with canning. It's a great hobby and so helpful to family and friends when you learn and eventually start sharing what you have! I hope my step-by-step how to can videos are helpful to you. Meats btw...must be pressure canned. I have dehydrated meat before as jerky type meat...but frankly, I found it tasted best canned for other dishes. Best wishes!

[@ravenbard3109]

I am a diabetic, so will leave out all sugar..but I'm sure it is delish without any sugar added. Thanks for making this video. I rarely use the water bath method anyway.. better safe than sorry is my motto. Happy Memorial Day to all the you tubers and preppers and God Bless Our Troups!!!

[@maryjane-vx4dd]

+Christopher Simmons YES!!!Unless you have a death wish.

[@ameliabee8324]

Our Little Homestead! Beautiful! This looks so much like how I make veg beef soup. Just double cabbage. Sugar makes it 💯 perfecto.!I use Rotel for 🌶 heat. * but-I am a beginner canner. Only salsa and non meats. So I've only used water bath. And just had my first explosion losing a whole batch salsa 😮 from the Jar broke Off BOTTOM. I think it was too cool for the boiling water. That SCARED ME. Trying to get back up on the horse, and try a pressure canner. Can you advise a good brand that isn't too costly? Also I noticed when you set the jars into your canner-i couldn't tell if water is already hot/cool or what? And I assume you leave water level low due to there pressure. Unlike submerging over lids in water bath... Is that correct? Thanks for your tip! And Blessings 🙏

[@carolynball4489]

Hi Janie. This is a great video! Thanks for taking the time to create it. I have a question...It seems to me that you had more soup in your stock pot than you could process in one canner load. If I have this right, can you please share with me what you do with the soup that's left in the pot? I'm assuming that it could be processed in the canner, but do you keep it warm while the first batch is processing? Or would you cool it down and reheat when you are ready to process it? Or...something else? Thank you.

[@cr3062]

I work the graveyard shift..soup hits the spot..so I'm going to make this soon! love your videos! and your patience in teaching us how to do This! Thank you!

[@OurLittleHomestead]

You are welcome, hon! It is so good!

[@OPMfan65]

I made a batch of 6 Quarts jars + 2 pints jars (2nd deck) of this Beef Vegetable soup in my 22 Quart TFal brand Pressure canner in time for the coming winter season. Its so good!! Thanks for sharing your Beef Vegetable soup recipe Chef Janie.

[@caretwins24]

I can not wait to make this! I told my husband that I finally found the soup that will wow every one. I can't wait to share this with every one! My heading on my recipe card is Chef Janie's amazing beef Veggie soup:) Thank you so much for sharing this recipe with us! I believe this is "the recipe I have been searching for". That holy grail soup! Yay, I am excited:)

[@OurLittleHomestead]

Did you try it yet? We love this soup! Great freezing it or canning it too!

[@dennism1989]

This woman is amazing! This recipe looks like the best tasting beef soup.

[@OurLittleHomestead]

Hello and thank you! I promise you, you will not be disappointed in this beef veggie soup! I ended making 16 qts of soup with this batch. Most of it was eaten by famished college students who raid my pantry when they come home from Purdue! LOL>>Son lives about 3 miles east of me and he stops in when passing and loads of a box every month of his favorites and I get fresh eggs from his chickens. Good trade! :) His wife loves my chicken and beef pot pies best; I freeze up about 18 large pies every fall and she gets half of them ... loves coming home from work and just popping one in her oven, taking a shower, and viola, dinner is complete and on table! Love homemade goodies! Don't you?!!

[@misunflowerstyle906]

Janie Pendleton ugh, you are lucky! so are they! kinda jealous right now. Glad your family is blessed though.

[@MissusOregonSunshine]

I am excited to try this! My husband loves beef vegetable soup and this will be an easy dinner to make ; ) Thank you for sharing!!

[@tinamay6431]

...I have been DYING find a good vegetable beef soup to can and this just looks sooooooo delicious!! I cannot WAIT to try this out. I JUST canned 14 quarts of an awesome cabbage, kale and lentil soup (my own recipe) and have been wanting to can a beef vegetable but haven't found a recipe that actually excited me until i watched your video. I'll let you know how it turns out :).....

[@booksandbeans]

Could you share this recipe?

[@jumpoffa5011]

Susan Beaulieu, look at Great Lakes Prepping, 5 months ago. She wrote down the recipe and I made a few corrections at the same place. I hope this helps.

[@ylcalif3681]

Really enjoyed watching this . . . thanks for sharing. I now I add a bit of sugar and chili to my beef-veggie soup and I've got Orrington Beef broth on order. NUTRITION TIP: canned veggies are nutritionally depleted during canning; but freeze-dried vegetables keep 90% of nutrients compared to fresh produce. You have the option to can up just the beef, onions, broth in pint jars and then add freeze-dried and/or fresh vegetables to the soup about 20 minutes prior to serving. Freeze dried corn, peas, green beans are the same taste/texture as using frozen.

[@denisemartinez6456]

great video! we are brand new at homesteading so I'm very excited to learn. so many great homesteaders video's. thanks a bunch.

[@ursulamcfly3577]

oh I'm a total beginner at canning. just canned my first batch of string beans. I would love to work my way up to a meal like this. thanks for sharing.

[@loriibarra690]

Hi, I made your soup yesterday. It is delicious! I canned 6 quart jars. Thank you for sharing!

[@OurLittleHomestead]

So happy you gave it a go! It is our family favorite for holiday quick lunches!

[@moonchildfarm127]

I made my first ever veg beef soup last week and added sugar and couldn't remember where I had seen it, LOL, it was here! My fiancee' LOVED it, I did too, I varied it with what I had, but my huge crockpot full was gone so fast! Planning a huge batch tomorrow to can! Thank you for making this video, it's a great recipe!!! I appreciate the time you put in these videos. God bless!

[@OurLittleHomestead]

Mandy B LOL! I see we are both up late! It is such a delicious version of beef soup. There are nay sayers about the sugar added, but the sugar and chili powder make this soup terrific. It's great without it, but it's superb with it. I'm so glad you tried it and liked it too. I make a big pot full and can it up for Christmas brunch. A cheese ball and crackers with punch and my family is happy elves! LOL Makes the Holiday easier for me as well. I can enjoy the kids and my time with family...not just expected to cook all day as my mother used to. :P

[@moonchildfarm127]

Oh yeah, I'm a night owl, especially during the summer, it's cooler to can then down here in Texas! I am trying to can up more ready to go foods for my fiancee and I since I have lots of health problems and lots of nights I just want to open a jar! The sugar keeps the tomatoes from having a bitter edge. Sounds like a great idea for Christmas!

[@OurLittleHomestead]

My daughter lives in Houston. We're Indiana and having 104^ weather here with lots of humid storms. I"ve got blackberries on and need to make jam...but way to stormy and hot to pick berries or can them up. A/C is running night and day here right now.

[@caretwins24]

I am in Indiana too:)

[@dlclow9600]

I agree on the sugar, when making large batches of soup the sugar is really not too much. The sugar is good as a preservative, and it enhances the tomato and vegetable flavors. She has a good recipe, and her methods are sound. I have been a home gardener and caner for 40 years and have made the same soup, thanks for the work you put into the tutorial, it is very good.

[@OurLittleHomestead]

+Dl Clow You are welcome. It is a family favorite!

[@jrmr3463]

This looks absolutely delicious!! Thanks for going thru all the work to show us. I'm going to make this next week!!

[@bajacraig2]

I want to thank you for taking the time posting your videos. Today my wife and I made your very tasty beef vegatable soup. I can't say how many times I watched your video to get ingredients. LOL. We were able to can 7 qts and 20 pints and some leftover for dinner. I always use new ball lids but only get a 95 percent seal rate. Any suggestions? This is a winner recipe!!

[@OurLittleHomestead]

Very interesting! I'm so glad you loved my recipe for Beef Veg Soup! It is a family favorite here and I always keep some on the shelf ready for a quick meal! Now, to answer your question about the 95% seal rate... What you are describing sounds like you may have either have a 'bad' pressure canner seal ring...??? Is it a new canner or an older canner? Is it a new seal ring or an old one that needs to be replaced? Did this just start happening or was the canner given you or bought as a garage sale...etc..? The reason why I ask is that you may even notice when you take off rings...that others are not sealed in a week or so after canning. THEY SHOULD ALL SEAL if all is well inside the pressure canner. Next, if the above is not a factor...then I ask this: Are you pressure canning your goods at the right altitude for your weight amount on lid of canner? What is your altitude where you live? If you are OVER 1000' you must adjust the wt by five lbs to 15lb wt. Most recipe only show 10lb wts but that is just for those under 1000' or less above sea level. Thirdly possible reason to check for: Is there any product in the canner water when process is complete? If so, it could be a pressure seal or wt issue on the canner or jars are being filled too high for the product type; for example, soup is usually, 1/2" headspace. Overboiling product can cause pcs of product to get stuckin under the lid gum and keep it from sealing. Fourthly: If all the above seems not to be an issue, you see that all is well: canner is working fine, wt on canner is correct, seal has been lightly oiled with veg oil and no steam is leaking out other than from lock area (before is seats and locks) and nothing seems to be amiss during the process...then you look for OUTSIDE the canner issue; did you debubble your product? Was it too thick or dense to can properly, was your STOVE burner meant to use a pressure canner on? Did you know that some stoves shut off and on and so they can not regulate an even heat within the canner and that can cause seal failure! A canner should not hang over the burner more than 1" either. A canner should not be too large of interior space for the burner power that has to maintain it. Cracked, warped or chipped rims that have gone unnoticed (I use a frosting knife to check my rim level making sure it wasn't a warped glass that I keep reusing.) If I find a jar did not seal, I mark that jar on the outside with a perm glass marker and if it fails again, I use it only for picnics or storing buttons...etc.... I get it out of my kitchen so I don't can with it again, wasting my time and product. Lastly, if it is not due to warping or chips...or forgetting to de-bubble and the product is not too thick and the canner is working perfectly (and if it is a gauged canner and you had it checked for pressure corrections each year at the local 4H or extention office)...and all the above is GOOD TO GO ... no leaking of the seal, burner on stove is keeping even heat in canner during the entire process...well...then... we look at human error in the recipe and canning times that may be way off...but this is not a factor if it is a problem on many recipes you can and not just the one... but if it's just one recipe, check your recipe with others like it online and check your altitude...and with the ball canning blue book...mistakes are made or read wrongly...at times... It's hard for a jar not to seal so odds are against any of the above except if it keeps re-occuring...it's an altitude adjustment needed or its the canner seal not keeping in the heat and steam or it's the stove not maintaining temps long enough during the process. I'd start there! I have heard tale...and not many have had this happen, but I have heard others on canning websites say, they have been canning for many years and suddenly had a problem with a batch of canning lids. If you think this is a problem: check your lids for the date you bought them and how long and where you stored them. Ball, for example, only guarantees their lids seal for ONE YEAR! So, if they have been in storage for 4 years...odds are, the seal gum is no good. Always start with fresh lids. I only used stored lids on my vacuum sealed jars and even then I check them every month. I hope this helped!!! I just can not think of anything else it could be! Does it do this for many recipes and canning sessions or just once time with the same box of lids? Start with checking the canner, check your stove heat element to see if you are allowed to can on your stove and check jars for cracks or warps...you could be using the same warped/chipped jars over and over again and they will never seal! Let me know if you figure it out! Blessings!

[@bajacraig2]

thank for your reply, I have 2 22qt presto canners and they work great, what I meant to say is my canning jars only seal 95% percent of the time and I use new bal lids every time. I love hearing the popping sound as they cool. Oh, we had a jar of canned stew last night, when we made the batch it had a bite from the pepper and sweetness before we canned it. we only put a cup of sugar in it. next batch I will put more sugar and one more table spoon chili pepper. my wife say it's perfect the way it is.

[@rondagoodlet5588]

I was very impressed with your recipe and canning of this soup! That being said I loved your addition of Leeks and Cabbage to the mix! I will replicate your recipe asap! Thank you very much for sharing, so glad to have found you!

[@OurLittleHomestead]

Ronda Goodlet You can adjust the heat and the sugar or use a substitute if you like. It was my MIL's recipe, and so, I keep the sugar in because that is a memory-taste we like. But you certainly don't need it. It's a hearty soup on it's own. Let me know how you like it.

[@rondagoodlet5588]

Thanks much I Loved your recipe and yes I like the addition of a bit of sugar! God Bless.

[@rondagoodlet5588]

Thanks for your reply, it is always so fun to get on line and have feedback from such awesome Cooks!

[@mountaingallva]

Wow, Well done on the Video... I have canned everything except beef veg. soup, looks good, doing this tonight after everyone goes to bed... Thanks so much for sharing...WELL DONE !!

[@mountaingallva]

+Annie Lee also shared on Facebook...

[@OurLittleHomestead]

+Annie Lee How did it tasted? Was it not the best beef Veggie Soup ever?!! We love this soup and make it often. I can't keep enough on the shelves!

[@mountaingallva]

It was Great, my husband was not a fasn with the garlic, so I will minus that ingredient next time, i also use V-8 instead of tomato juice, it gave the broth a sweeter taste. i did wind up with 2 large pots of soup, so I canned 17 Quarts, and 1 pint.. Thanks so much for the reciepe.. I am so grateful that I looked it up.. and your video.. 'was Awesome' Annie Lee

[@mountaingallva]

I am just so Happy to be able to can it, and use on a spur of the moment meal. so more waste and fearing that it will go bad if not eating on a few days... I will look at doing more of your video's in the future...

[@jamiefrank9500]

We are excited to try this recipe, it looks delicious! Our concern is trying not to over cook everything. What do you do with the remainder of the soup while you pressure can the 7 jars? How many quarts does this recipe make? Thanks!

[@OurLittleHomestead]

Hi, Jamie! This recipe made 7 quarts and a few extra cupfuls for us to snack on for dinner that night. So, there was not enough extra to run the canner a second round. Just taste as you add the sugar to keep from getting too sweet and taste as you add the chili powder...to keep from getting to hot. In other words; season to your taste. Remember to keep soup thin if canning it up. Blessings!

[@TheSouthernbellebeau]

When you have sealed something, and you open it up to take some out do you have to reseal it, or pressurize it? Or can you just put the lid back on?

[@lindamcneil711]

i would think this depends on how it was processed. presure canned... just put the lud on it, put it in the fridge amd use it up! water bath, the same. dry can may be ressealed. make sure you use the right method for the right food type

[@normaspande3141]

Thank you, It looks so good I will try it. It will be my first canned soup. Guess I will half the recipe as I don't have a big kettle and my canner will only hold 8 quarts. Will that work?

[@OurLittleHomestead]

Norma Spande Sorry, just saw this, not sure why it did not show up in my PMs. Ugh! YES!!! Half the recipe and can it up; if it last that long! ;P It is a delicious soup. You won't regret it. Blessings!

[@KeithGreenshields]

Thank you for your time in putting this tutorial together. It looks really good and can't wait to try this out! I really enjoyed this video, taking note of the camera angle, sound and editing...well done! Hope to see more of this...perhaps chicken vegetable soup?

[@OurLittleHomestead]

+Keith Greenshields Thanks for this; I needed a boost today to keep going on my filming and editing so I can get more videos posted this week. Here is my canned Chicken Noodle Soup: kzbin.info/www/bejne/pqKtmomebK9ke7M

[@KeithGreenshields]

+Janie Pendleton We all need the boost, glad you're encouraged to keep doing this. You are good at it...don't stop! I love editing as well. I use Camtasia Studio 8 for finalising projects. Here are 2 Camtasia links that you may find interesting in aiding you in honing your editing skills; www.techsmith.com/tutorial-camtasia-8-07-cut-media-timeline.html www.techsmith.com/tutorial-camtasia-8-crop-mode.html Today I have all the ingredients to try out your recipe. Thanks again for the tutorial along with the link to the chicken recipe.

[@lephaporter7833]

Ok my large pressure cooker has a gage so then I’d do it to 10 lb for 90 min. Is that right? Can you use green beans???? How meany qt does this recipe make?? My holds 7 or 8 qts. So do you just put the rest of it in th jars then put in pressure cookers when the first batch is done. Thank you for your video sure does help.diddnt know I could do this with meat.

[@rebeccamcmahan6946]

Just found this Video and it is definitely something I wanna do .Looks so Delicious. Is that a Stock Pot? Stainless Steel or Aluminium? I know in some cases you are not and can not use Aluminium. Thanks for your reply .Love your Videos!!!!! They are so helpful.

[@Sherrie_D]

Looks amazing, just like everything else you do! SuperWoman!! I'm so impressed by your multi talents and endless energy and enthusiasm.

[@richardmason6167]

Hi Janie this is Richard ,just wanted you to know that your soup is sooooo good as you remember in my last comment I told you that I did not have a pressure canner how ever I was determine to make this soup (LOL) and so I use gallon bags, my batch of soup made 4 full gallon bags and I put them in the freezer I hope it will be just as good when thaw out....Have A Bless Day..

[@OurLittleHomestead]

Freezer bags work great too! This soup thaws and taste awesome after freezing it. I've done this for many years with this soup. Glad you love it too. I think it is the best recipe for veggie soup online...but then again, I have actually tried EVERY soup recipe online...LOL! BLessings!

[@scottjkern]

Tom Olson I found this In general, 3 inches of hot water into the canner. Too much water is unlikely to cause harm, but too little could boil dry and that would be a major problem. To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. Always use canning rack.

[@518pleasure]

I love beef vegetable soup! I put cabbage in mine also. I have never put sugar in it though. This soup looks delicious. I really do love your videos. :)

[@OurLittleHomestead]

Thanks! I love making them for those who appreciate good food and lots of fun!! Blessings to you and yours, dear!

[@bonniecoley9657]

i love your videos

[@jemmiestone3496]

Your soup looks so good. Thank you for sharing. God Bless You and Your Family.

[@nancyelswick4370]

I love your video's.thank you!

[@jerryhardesty9993]

been canning your soup now for three years, LOVE IT! can you give us a chili canning video? just like the veg, soup!

[@moonchildfarm127]

My fiancee' just found the canned vegetable beef soup, LOL. I had it in the other pantry. He already ate every bit of the cheesy ham and potato, he loves both, so guess what I need to make asap? LOL But he has been doing good with the soups and I like that he's not eating burritos out of the vending machine at work! :-)

[@OurLittleHomestead]

+Mandy B ROFL!!! That is awesome! Sounds like you need a better hiding place?!! Like next to the dish soap! HEHE!! I tell my husband that since he used to never help me wash the dishes!

[@moonchildfarm127]

Well that wouldn't work here since he does the dishes almost always, LOL. I actually didn't hide them, lol, I put them in the pantry at the time we were using and then he built out a closet with shelves for a walk in pantry, so he was looking just in there until he ran out of potato soup, LOL. I had both filled up but am very very low now! Guess I better get busy!

[@OurLittleHomestead]

+Mandy B I'm getting ready to make and can some Italian meatball Soup. I wondering, should I make the meatballs tiny (1/2") or larger (11/4") ?

[@moonchildfarm127]

+Janie Pendleton I would go with the larger size but they aren't too large. that is alot of work making meatballs. try to make it easier on yourself. ;) hope you make a video sounds like a good recipe I'd like to try.

[@maryjane-vx4dd]

could you please post recipie for cheesy potato. ham soup.

[@beckywolfe3393]

I want to try this as soon as some of the farmer's markets open.

[@OurLittleHomestead]

It'll be your favorite soup! LOL!

[@hewkoj]

Loving your prepped veg! All those vibrant colours!

[@4kids2cats]

I apologize, I didn't watch the whole video before my first comment!! Thank you for this video.

[@cathyzulker5138]

Thank you for such a detailed video!! I have 2 questions...1. What kind of roast do you use? 2. I thought you were not able to can cabbage? Or, is that maybe just cabbage by itself??

[@OurLittleHomestead]

I don't can cabbage alone...but in this soup is great! It's okay in this case as you go the longest times for the meats in the soup. The tomato juice is acidic as well.

[@robertlane845]

I love to can and this is my first time using a pressure cooker. It looks great and I'll let you know how it comes out in a week.

[@TerraNova741]

How long does this last?? Looks delicious!!!

[@jomiller4387]

Looks Delicious! I have a few questions...Would it be o.k. to use an aluminum pot? It's the only one big enough for this recipe. When I canned your potato and ham soup I made two batches because the size of my stainless pot wouldn't allow for more. Another question is the water level in the pressure caner...when reading the instructions that came with it, it only said to add 3 quarts with no other details. Should the water level be a half an inch below the cap no matter the size of the jar? Or the contents? Yours is the first video that has actually said how much water to have in the caner. Did I make an oops when I caned your potato and ham soup with only 3 quarts of water in the caner? Doing both pints and quarts I didn't pay attention to where the water level ended up.

[@paladin3798]

mam......this is still my go to vid for BEEF VEGETABLE SOUP .....thank you

[@OurLittleHomestead]

Thanks, ppl who haven't tired it, just don't get it! LOL! It is the best, esp at Christmas Dinner!

[@cindy_kansaskansas9677]

I have made so many of your canning recipes (and by the way, I love!!! ) but this time I can't seem to find the recipe for this one. Is it posted somewhere else. It isn't up in the right of your video. Thanks and keep on canning !! Love learning to can things I never knew I could....

[@OurLittleHomestead]

cindy_kansas kansas No recipe up on this one ... it's kinda like a 'dump' beef veggie soup! LOL...I'll try to get it under the 'show more' tab soon. Been out doing the civil war re enactments so I'm playing garden/canning catch up myself. Today beets, chow-chow (relish), and tomato soup is on the canning menu! LOL>> Blessings!

[@OurLittleHomestead]

@GingerRootable: Sounds delish! I will have to try adding Worcestershire Sauce to my next batch. I canned chili the other day and have carrots to can next; sitting in my sink waiting for me to take charge! LOL>>

[@walterstrong6386]

Plus one here on the Worc. sauce.

[@karenslone9624]

How to can leftover soup without pressure canner

[@JPonyB]

ive been having problems with losing liquid in the jars when im pressure canning, i make sure all rims are clean but there is always a little liquid loss, is this normal?

[@OurLittleHomestead]

Jahyeon Park Sorry, I just read this post. Not sure why it did not show up on my messages box. UGh! Anyway, it is probably because you are not screwing bands on tight enough. Is the canning water cloudy/merky or filled with produce? If so, than you need to turn bands until they no longer 'give'. Also, add another cup or two of water to your canner (water should be at least 1/2 way up sides of jars in a full canner. Liquid loss can also be due to that fact that during canning times the produce swells when cooked and absorbs some of the fluids within in the jar. Add a bit more fluid to jars before canning if the recipe itself is the problem (swelling) occurs. You'll know this because the canner water is clear and not filled with the contents of the jars after canning times are over. Just make a note and adjust the recipe liquids.

[@robinc8903]

That looks really good. My recipe is a bit similar but I use been shanks and never heard of the sugar but I will try your recipe and let you know. Thanks for sharing Janie!

[@OurLittleHomestead]

You will love this. You can adjust sugar to your taste...I was making enough to can here...about 14 quarts so the amount of sugar seems a lot...but it was perfect for the amount...I made a small batch ...about 4 quarts lastnight...and only put in about 1/4 cup of sugar...so the amount of sugar and chili powder...depends on the person(s).

[@corey5669]

Janie Pendleton Great Video, Thanks :) ... How long will they store for?

[@OurLittleHomestead]

I've stored soups this way for 2-3 years before losing any color or flavor...longer if kept in dark,cool space. But we 'rotate' our food stores every year...other than some jam or beans...I'm usually out of most everything (all empty jars) by late Spring. I've put up about 800 qts and pts this year. I'm just about out of jars and space! LOL>>

[@ljm9092]

I Loved your Video, you make your just like I do, but I will sauté my garlic first to release the great flavor. This is my first time Canning, and I am Looking forward to it as soon as my Pressure Cooker/Canner arrives !!! Thank you for Sharing !! :)

[@paulaoyedele2081]

That looks so good. I feel motivated to do this today.

[@tripsmytrigger7090]

I would appreciate anyone's advice - I'm still new at this and I cooked and canned 14 quarts of Janie's recipe last night. Absolutely delicious! My question: even with a one inch head space, my jars slightly spilled over in the pressure cooker, although I have good seals on all jars. Besides needing to clean the outside of my jars, is there anything I need to be concerned about? Is this normal? Or did I do something to cause this? Thanks for anyone's response!

[@OurLittleHomestead]

Hello! I'm so glad you love this recipe too! You did just fine on the canning. The jars bubble with heat and pressure and losing some of the product or greasy steam is normal. As long as they sealed, which it sounds like yours did. Wash with warm soapy water or warm vinegar...and remove rings from lids as to wash the grease off the lids better. Dry and store in a dark, cool place. The soup is good for one year for best results and two years but may have a loss of color or vitamins ...it will still taste good though. I rotate my stock however and rarely see a jar of this soup last beyond a year anyway! GOOD JOB!!

[@OurLittleHomestead]

www.pickyourown.org/canning-problems-loss-of-liquid.php

[@DiannaAtherton]

Your recipe looks delish. I will try this recipe tomorrow. I inventoried in my mind the ingredients. May have to pick up leeks. Can not wait to make this. Thanks girl

[@cr3062]

This soup is delicious!! I've made it twice!! Good recipe!!!

[@danielleterry180]

You have same canner that I do 😁 this looks so yummy 😁 now I want to make a big batch of winter beef veggie soup thank you for this vid

[@3sia724]

This soup looks beautiful, thank you for sharing your recipe

[@mellio9077]

very nice demo,thank you!

[@barbarablattler1305]

Hi, my mother taught me many years ago to turn the glasses upside down after they have been sterilized. Your pot looks like a pressure cooker to me. Can I also use a normal pressure cooker?

[@richardmason6167]

Hi Janie ,sorry ,this is Richard again..on my last comment I forgot to ask my main question is after making this soup can you do maybe a 40 minute water bath to seal the jars and the tops will pop...or can I just leave the meat out if am going to use a water bath?...Thank you in advance for your response.

[@OurLittleHomestead]

No you can not water bath can this recipe: this contains low acid foods and it must be pressure canned. 10 lbs of pressure for 90 minutes. NO way around it. Sorry!

[@Lantanana]

Very nice video, and I am going to try making something similar for canning, pretty soon. I have never put sugar in stew either. Does the stew taste sweet ? I think i will make a small recipe for me to just eat, to see if I like the sugar in it.

[@OurLittleHomestead]

The sweet compliments the hot/spicy of the chili powder...when you have it right, you will know it. This is my MILs recipe from way back and everyone's favorite. Yes, it has a sweeter flair but the hot is the keypoint/ balances the heat. You therefore taste the veggies and the meat and get the heat without the strong sugar taste. Don't over-sweeten it when doing a small batch...like a quart let's say...just add a few tbls of sugar and some dashes of heat and work up from there.

[@OurLittleHomestead]

This may seem a lot of sugar but it actyally only equals out to be only 1 Tbsp of sugar per quart of soup. We have food scare mongers on YT again! LOL. You can certainly use an alternative to the sugar, or, leave out the sugar all together for a more healthy version. Sugar is not a reason not to try the awesome beef veggie soup. Make it your way. Not everyone is on a NO sugar diet. Btw... I rarely eat refined sugar, this is just one of those recipes that I DO like sugar in the recipe verses not having it; comfort soup, I guess. You'll note few of my recipes on KZbin call for sugar; I do very few desserts on here; I'm not a sweets lover unless I know company is coming. BTW- everything turns to sugar in the body so those who are scared of sugar better not eat anything other than water! :P

[@walterstrong6386]

I get a bit of sweetness and a bunch of flavor using molasses.

[@lisareed5669]

Our Little Homestead! Sugar and salt are FINE in recipes.

[@johnrodgers3751]

Meat has no carbs at all. Yes most have carbs that turn to sugar. But plain sugar SPIKES blood sugar levels. That is the difference

[@crishaskins5698]

Just wanted to share, hubby and I made your soup today. YUM!!!!!!!!!!!!!!!! Thank you so much for sharing. I'm ready to make more. :)

[@OurLittleHomestead]

This is awesome!! I love this recipe and the kids always want it for Christmas lunch!

[@MrNacho1946]

I'm done watching your clip, and most definitely I'll follow your recipe except for one item, I will add CULANTRO leaf.

[@peanutteacup7016]

I previously watched a canning video that showed the rims assembled and boiled together, and placed with a utensil that has a magnet in the tip so you can lift out the lid and rim assembly together in one swoop. That was a cool invention.

[@OurLittleHomestead]

+Peanut Teacup Yes, I have one but you can accidentally get two lids by doing it that way and that could cause a non-seal to take place or a boil over. I do it this way to make sure I have one lid on the jars. YIKES!! I do use the magnet though. I'm starting to get out of my grandmother's ways a bit! LOL!!

[@jimbooth3]

I've been making soups and stews for more than 50 years. Your ingredients match mine except for 2 things. I use frozen instead of canned corn. V-8 instead of tomato juice. Cabbage in beef vegetable soup is something I've not tried. Otherwise we a much in agreement. P.S. Use more garlic!

[@walterstrong6386]

YESSSSSSSSSSSS!!! MORE GARLIC!!!

[@beastybabe1969]

Im so very new to this whole canning thing....this was an awesome video...I was wondering how long the beef vegetable soup will last...is it up to a year or longer? How easy is it to get the jars? I have not seen the big ones in my country...can you buy them online???

[@OurLittleHomestead]

+beastybabe1969 I've had it last and still taste as fresh as the day I canned it at 2 years old; ball suggests all canned goods are rotated at least before the one year mark is up due to lid failure of their ball lid products, I check lids on my canned goods once a month either way. If the lid is sealed, and you hear the air escape when opening. When you sniff and you smell fresh soup...it is fine to eat; simmer for more than 10 minutes before eating any canned good to ensure safe eating of product. But never eat when in doubt. I've had my soup last 3-4 years. No problem so far. But that is not recommended by Ball industries. I do rotate my stores, so, my soups usually never last that long...I was just testing a few jars so I could write it down in my recipe card how long they would 'taste' fresh once opened again. These soups usually never last longer than a winter for us anyway! :P

[@ravenbard3109]

I plan on making this soup to can.. Have never canned meat before so a little timid but going to put this up.

[@OurLittleHomestead]

you won't regret it! It's delish!

[@CANDYZANE69]

I love to use tomato juice in my vegetable soups.

[@growagarden54]

I'm new at canning, but I want to try canning soup. It's really a challenge, however, when the recipe is not listed. A list of ingredients should be written down. Just a suggestion.

[@zanity777]

Excellent Video, thanks!!!

[@donnacoldiron6910]

loved your video, will try your soup it looks wonderful!

[@OurLittleHomestead]

Let us know what you think when you do, dear! Blessings!

[@cwmom98]

Quick tip to cut down on stained towels... lay down a sheet of wax paper. When you're all done, simply toss the soiled paper in the trash and your towel is still clean! Thanks for all your videos!

[@OurLittleHomestead]

Great idea...I go through towels so quickly...but on the good side...I have tons of staining and cleaning rags! :P

[@rhondaspellman8107]

Janie, this is just wonderful! Can you tell me what is in the vacuum sealed jar? *I can't understand what you say and can't see anything on the jar that identifies what is it in. I'm canning up a storm and looking for some new ideas for soups, etc. Thank you!

[@OurLittleHomestead]

Rhonda Spellman Hi! It is Beef Base (Dehydrated Beef Stock). You can make it or buy it from 'Orrington Farms' at Walmart. Both are good and are less salt then traditional bullion. I buy or make this in bulk and then store in vacuum sealed jars. Lasts for years this way. Blessings!

[@rhondaspellman8107]

YAY! Thanks SO much!!!

[@OurLittleHomestead]

You are welcome! Have a Blessed weekend ahead!

[@rhondaspellman8107]

You, too! I pray that you enjoy more blessings than you can count!

[@kentuckyhome6637]

That looks wonderful!!!

[@nataliewellborn2837]

I'm making this this weekend it looks so good

[@ginasolano1146]

I loved tenkyou for you recipes

[@OurLittleHomestead]

Your welcome! Hope you enjoy!

[@cathyslaton9998]

I am new with canning ,so I was wondering about the price per jar of the soup .I do like the idea of cooking ahead as well saving money .I am new to your Chanel Thank you in advance

[@OurLittleHomestead]

You are welcome!!

[@thesupermom1975]

mmm yep. there's sodium in corn. there's sodium in dirt. it gets in crops via the nutrients in the earth. we actually add epsom salt to our soil because the plants need it just like we do.

[@keriamakrueger4493]

Have you tried it with brown sugar instead? I use a bit of brown sugar in my delicious chili and it turns out richer and tastier than with regular sugar...may not need as much too. Thanx for al the canning tips!

[@OurLittleHomestead]

+Keriama Krueger I have not tried bs but I will next time in a small bowl to taste first and let you know here how it went. THANKS!!

[@julies3223]

Was wondering what size stock pot you’re using. Watched your other video about your stockpots but you didn’t mention the size it is.

[@crishaskins5698]

I really really really hope you can help. I've been canning for the last few days. I've been making all kinds of stuff. Well my problem is I canned this soup in pints and just hit the timer 60 mins. I have 20 pints finished UGH Anyway I just caught what I did on this last batch. Is there something I can do to fix this or just pour it all in single serving freezer containers? It's been a long week and it's only Tues. Thank you for any help you can give me. Cris

[@yurdreamwoman]

would love the recipe in all the quantities and ingredients you used

[@Tony13754]

YES!!!!!!! I thought I was the only one who put large cans of Tomato Juice in their soups and stew's!!!! WOW... Great Job!!!! YUMMMMY!!!!! and Sugar? YES!!!!!! ADD!!!! All Good.....Nice Soup

[@OurLittleHomestead]

Hello, Tony! Yes, yea, another fan after my own heart! ROFL You have to try this soup. You will not regret it. It's a perfect hot/sweet balance, and you'll go back for seconds, guaranteed! It's a family favorite, for sure.

[@Tony13754]

God Bless.. And will make your beautiful soup and can. I just started canning... just with garden pickles and salads. Come out beautiful for first timer.Now I want to pressure can. Being that I make one wonderful Italian Gravy. So I will try pressure canning. but until now I will make your soup... but maybe ...freeze..Sucks but getting a pressure canner.

[@OurLittleHomestead]

Your gravy recipe sounds intriguing! zif you feel like sharing PM me, I'd love to give it a go and let you know how to can it (weights and times). Also, be sure and sub me, I teach dry canning, vacuum sealing, water bath and pressure canning; my wt on my pressure canner is rocking as I type this; 12 pints of Chicken and Mushroom soup! YUM!

[@Tony13754]

Cool! Sure ... for the tease ... Brown Pork, Beef, Lamb,...brown! then crushed tomatoes,and, tomato paste ( you must balance your ingredients) Dried Garlic powder 2 tsp,Oregano 2 tsp. Salt!.. A good amout! What can i say! Cook for 3 hours and add any meats you may want to add...long and slow!

[@OurLittleHomestead]

Got it! Thanks! I love sauces. With your ingredient list; I'm not sure your altitude in your state? But if you are under 1000' above sea level it would be 10 lbs of pressure on a weighted rocker for 75 minutes for pints or 90 minutes for quarts, because you have meat in the recipe. If your canner has a 'guaged dial canner it would be 11 lbs of pressure. Keep the sauce a bit thinner as density is the big problem in home canning (sauce should be no thicker than a tomato sauce). Use canning salt if you can.

[@tlilly4927]

adding sugar to tomato-based products aids in reducing heartburn/gerd episodes from acidic foods--personal experience has proven this to work for me & lots of people I know.

[@OurLittleHomestead]

It tastes great too! :P

[@KMWeir]

Can I use red potatoes with peeling to get the same benefit in canning my potatoes/soup?

[@theaddictedprepper902]

Where did you learn to oil the gasket? It ease of lid movement the only reason to oil it? Thanks!

[@Laydera]

This may be an odd question but i need a little help with big batches like this one. You are processing your jars ect. what do you do with the pot of soup in the 90 minutes it takes for the first batch to process ect? i hope i explained this well because i really would like to do large batches like this.

[@OurLittleHomestead]

I turn the heat to lowest setting to stop the cooking but to keep it very warm/hot until the next canning process goes through. ...and then... fill the jars with what is left still very warm or hot to touch, in pot...the temp in pressure cooker will bring it all back up to boiling in jars before the canner seals the lock. Do try to keep it hot between canning episode though...

[@OurLittleHomestead]

This is why if I know I am canning a soup, I don't heat the products in the pot till tender (veggies for example)...I only heat for 5 minutes and then jar up...the canning process will cook the veggies further. The meat...I do get done before adding to soups or stews...even though they too cook for 90 minutes under pressure...I want to make sure the fat content is as low in soup/stew as possible.

[@Laydera]

TYSVM!!

[@brendachapman4559]

I'm Not A Corn Fan Either. I Found If You Use White Corn Instead Of The Yellow Corn It Is Much Better! Much Love and Blessings

[@lovelylouro]

Soups are my absolute favorite foods! Which is crazy because I'm in Central/South Texas and it's almost always hot! (I just eat them in the AC!) Haha. I'd like to make some of my own soup recipes of family favorites for my pantry! Can all soups be canned? Thank you so much for all the detail in the video!

[@OurLittleHomestead]

No pastas or flours are allowed, and no soups heavy in fats/oils. I'd try tried and true recipes until you get the hang of what you can and can not can...There are lists on line...just search foods you can not home can and that should get you started. Then learn if it has meats and some other veggies...it gets the max canning times.

[@lovelylouro]

Thank you so much! I've enjoyed going through a lot of your vids already! Have a blessed day!

[@robertlane845]

I have a question does the pressure cooker require more water druing the process of the amount you placed in it around the jars enough for 90 minutes?

[@OurLittleHomestead]

Hi! I do add a bit more water when canning at longer times. when canner is full with quarts, the water usually sits about 1/2 to 3/4 way up to the shoulder of the jars when "pressure canning". This insures I don't run the canner dry after the 10 minutes of steamings and 90 minutes of canning time. Same for the pints ... but they go 75 minutes.