Can I Can Soups And Stews?

“I’ve been making a lot of soups and stews lately because it’s starting to cool off here in Melbourne, and I’d love to can some to save for the winter. But I’m really new to canning, and I’m not sure if it’s safe to can soups and stews without things spoiling. I don’t want to put in the time and effort just for everything to turn moldy in a few months! Can I get some advice on what I need to know to preserve my homemade soups and stews safely? Thanks,”
Sarah, Melbourne, Australia.

Can I Can Soups and Stews?

Great question, Sarah, and you’re definitely not alone on this one! The short answer is, yes, you can absolutely can soups and stews, and it’s a fantastic way to save all that delicious homemade goodness for the colder months. But — and it’s a big but — there are some rules and guidelines to follow, especially when it comes to ensuring food safety. There’s nothing worse than putting in all that effort only to have your soups spoil or worse, risk anyone’s health by not following safe canning practices. Let’s break this down step by step.

Why Can Soups and Stews?

I always love canning soups and stews when the weather gets cooler. Not only does it give me a quick option on those busy days when I don’t feel like cooking from scratch, but it also saves so much freezer space. And let’s face it, Sarah, if you’re anything like me, those freezer bags fill up fast when you’ve spent all summer farming a backyard garden.

Canning preserves food by using heat to kill harmful bacteria and sealing it in an airtight container. Soups and stews, since they’re liquid-based, are actually pretty easy to can because they heat evenly in a canner. Plus, the variety of ingredients you can can is practically endless – from veggie soups to hearty beef stews. Talk about a time-saver when all you have to do is pop open a jar for dinner, right?

The Safety Factor: Pressure Canning is a Must

So, here’s the thing. You cannot safely can soups and stews using a water bath canner. This is non-negotiable, Sarah. I know some people try to skip this step, but it’s kind of like playing with fire (literally, you know?) because water bath canning can’t reach the temperatures needed to kill some sneaky microorganisms, especially botulism. Yikes, right? Trust me, safety first!

Pressure canning heats your jars and the contents inside to a temperature of 240°F (115°C). This is crucial because it kills off any harmful bacteria that could otherwise survive in the low-acid environment of most soups and stews. If you don’t already have a pressure canner, it’s worth the investment, especially if you plan to can for many years to come.

What You Can (and Can’t) Can

Now that we’ve got the safety bit out of the way, let’s talk ingredients. Not all soups and stews are created equal, and some things just don’t can well.

What to Can

• Stock or Broth-Based Soups: These are perfect for canning! Chicken noodle, vegetable, beef barley — as long as the base is liquid, you’re good to go.
• Stews with Meat: Meat stews can absolutely be canned, though you’ll need to trim off as much fat as possible because fat can interfere with the seal on your jars. I love canning chunky beef or chicken stews for winter dinners.
• Vegetable Soups: These are a great option for canning, especially if you, like me, are trying to use up those end-of-season garden veggies. Things like tomatoes, carrots, and celery can hold up well.

Avoid These Ingredients

Some ingredients just don’t can well due to safety issues or because they turn to mush (and no one’s into mushy soup).

• Rice and Pasta: Rice and pasta break down terribly during canning. So, if you’re making a soup with noodles or rice, leave it out until you’re reheating the soup to serve. You can always add it fresh when it’s time to eat.
• Dairy: Cream-based soups or anything with cheese in it should be avoided. Unfortunately, dairy products don’t can well and can spoil quickly. Keep those creamy soups as a treat to make fresh!
• Thickeners: Things like flour, cornstarch, and roux should not be used in your canning recipes. You can always add thickeners later when you open the jar for cooking. Otherwise, the heat during canning can cause these ingredients to break down and leave you with a grainy mess.

Preparing Your Soup or Stew for Canning

Now that we know what’s safe to can, here are some quick tips on how to prep your soups and stews for their canning journey! Making a soup for a pressure canner isn’t all that different from your usual methods, BUT you’ll need to make some tweaks.

1. Cook Your Soup or Stew First

Some people think you shouldn’t fully cook soups before canning, but I say it’s best to do so. Simmer your soup or stew until the meat is mostly cooked through, and the veggies are tender. This ensures that everything is properly heated during canning.

Warning: Don’t overcook, though! Too much cooking both in the pot and in the canner can leave ingredients overly soft after canning.

2. Trim the Fat

If you’re adding meats, be sure to trim off excess fats. Fat is an enemy to properly sealed jars because it can sit between the lid and jar, preventing a good seal. Plus, it can go rancid over time, which is not something you want to deal with.

3. Fill Your Jars Correctly

When ladling your soup into jars, leave about an inch of “headspace” at the top. Headspace allows for the expansion of food during the pressure canning process. Not enough space, and your jars could pop open or leak in the canner. Too much, and there might not be enough suction for the lid to seal properly.

4. Removing Air Bubbles

Before placing the lid on the jar, take a non-metallic spatula or bubble remover tool and carefully move it around the edges of the jar to release any trapped air bubbles. If these little bubbles get trapped, they could mess with the seal, leading to spoilage later on.

5. Wipe Those Jar Rims!

Sarah, let me tell you, this is one of those mistakes I learned the hard way. One time, I forgot to wipe off the top of the jar before sealing it, and I ended up with several unsealed jars! Always wipe the rim of the jar with a clean, damp cloth to ensure there’s no residue, fat, or food particles that could affect the sealing process.

Pressure Canning Times and Adjustments

Once your jars are filled and ready, it’s pressure canning time. Now, pressure canning times vary depending on the type of soup or stew you’re canning. For example:

• Vegetable Soups: These typically need to be processed for 60 minutes for pint jars and 75 minutes for quart jars at 10 PSI (pounds per square inch) if you’re below 1,000 feet in elevation.
• Meat-Based Soups or Stews: These need more time: 75 minutes for pints and 90 minutes for quarts at 10 PSI. Meat always takes longer to process safely.

Pro Tip: If you’re living at a higher elevation like me (good ol’ Utah!), you’ll need to adjust the PSI. If you’re over 1,000 feet, set it to 15 PSI instead. You’d be surprised to know how much altitude can affect canning times!

After Canning: Checking the Seal and Storing

The canning process doesn’t stop once the canner’s off the heat. You’ve got to ensure your jars are properly sealed. When they’re cool, press down on the top of the jar lid. If it doesn’t pop back, you’ve got a good seal. If it pops back, throw that jar in the fridge and eat it soon — it won’t be shelf-stable.

Store your jars in a cool, dark place (pantry or basement) and you’re good to go for up to a year! Though honestly, if you’re anything like Sarah and me, those soups will be long gone before then.

Troubleshooting Common Canning Problems

When you first start canning, not everything might go right the first time. Here are a couple of common issues people face:

• Lid Didn’t Seal: Usually, this is because the rim wasn’t wiped clean before sealing. Another culprit may be overcrowding your canner, which prevents jars from sealing properly.
• Siphoning: This happens when the liquid in your jars leaks out during canning. A little loss is normal, but if you’ve lost half the jar of liquid, it could mean the canner pressure changed too quickly during processing, or the headspace wasn’t adequate.

Final Thoughts…

Sarah, thanks so much for reaching out with your question about canning soups and stews. It’s such a practical way to make your hard work last throughout the winter. Just remember, always use a pressure canner for low-acid recipes like soups and stews, stick to ingredients that can safely be canned, and don’t forget to double-check your seals before storing! You’ll be able to enjoy that comforting taste of home-cooked meals anytime you’d like, without the fuss. Happy canning!