When the chill of autumn sets in, there’s nothing quite like a warm and comforting bowl of homemade vegetable soup. And what could be more satisfying than canning your own soup to enjoy all winter long? With this easy-to-follow ball canning vegetable soup recipe, you can savor the flavors of the harvest all year round.
Making your own canned vegetable soup is a great way to preserve the season’s bounty and enjoy the fruits of your labor during the colder months. Not only is it economical, but it also allows you to control the ingredients, ensuring a wholesome and flavorful soup that’s free from preservatives and additives.
How To Make Ball Canning Vegetable Soup
Creating your own canned vegetable soup using the ball canning method is a simple and rewarding process. Here’s a step-by-step guide to help you get started:
Ingredients:
- 2 pounds carrots, peeled and sliced
- 2 pounds celery, chopped
- 2 pounds onions, chopped
- 1 pound green beans, trimmed and cut
- 1 pound peas
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/4 cup olive oil
- 10 cups chicken or vegetable broth
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Equipment:
- Water bath canner with a rack
- Pint-sized canning jars with lids and bands
- Jar lifter
- Funnel
- Measuring cups and spoons
- Wooden spoon
- Kitchen towels
Step-by-Step Instructions:
1. Prepare the vegetables by washing and cutting them according to the ingredient list. Set aside.
2. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the onions, celery, and carrots and sauté until softened, about 5-7 minutes.
3. Stir in the green beans, peas, parsley, basil, thyme, oregano, salt, and pepper. Cook for an additional 2 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, or until the vegetables are tender.
5. While the soup is simmering, sterilize the canning jars, lids, and bands by boiling them in water for at least 10 minutes. Remove with a jar lifter and place them upside down on a clean kitchen towel.
6. Ladle the hot soup into the prepared canning jars, leaving about 1 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth.
7. Place the lids and bands on the jars and screw on tightly, but not too tightly. Use a jar lifter to submerge the jars in the water bath canner.
8. Process the soup in the water bath canner for 75 minutes for pint-sized jars or 90 minutes for quart-sized jars. Once the processing time is complete, turn off the heat and let the jars cool in the water for 5 minutes.
9. Remove the jars from the canner and place them on a wire rack to cool completely. The lids should seal within 12-24 hours.
Tips or Possible Variations
To enhance the flavor of your ball canning vegetable soup, consider adding a diced bell pepper or a handful of corn kernels. You can also substitute beef or vegetable broth for the chicken broth.
For a thicker soup, mash a few cups of the cooked vegetables before adding them to the soup. Alternatively, you can add a cornstarch slurry to thicken the soup after it has simmered.
To make your own homemade vegetable broth for this recipe, simply simmer a combination of chopped carrots, celery, onions, and herbs in water for at least 1 hour. Strain the broth before using.
Once you’ve mastered the basic ball canning vegetable soup recipe, feel free to experiment with different vegetables and spices. The possibilities are endless.
