Stock up on home-canned soup for busy days.
Steamy, hot soup served with warm, crusty bread feeds the spirit as well as the stomach. A bowl of hot soup at the end of a busy day is even more welcome, but you may not have time to wash, chop and cook before it's time to eat. Canning your own homemade soup is an economical way to stock up on healthy meals when you need them.
Instructions
1. Sanitize the jars and lids in the dishwasher or boil them for 10 minutes. Make sure they remain warm until ready to use.
2. Combined the vegetables, chili powder, cayenne, black pepper, salt, hot pepper sauce, tomato juice and water in a stock pot and bring the soup to a boil.
3. Reduce heat and simmer for 20 to 30 minutes or until vegetables soften, stirring occasionally with a long-handled wooden spoon.
4. Fill each jar with the cooked vegetables, reserving the liquid in the pot.
5. Ladle the liquid over the vegetables, leaving 1 inch of headspace. Insert the spatula into each jar to stir soup and eliminate air bubbles.
6. Wipe away any soup residue from the tops and sides of the jars with a damp paper towel.
7. Fit the seals on top of the jars and tighten the screw lids, being careful not to overtighten.
8. Dial the pressure canner to 11 lbs. of pressure and process the jars for 60 minutes.
9. Allow the canner to depressurize before removing the jars with a jar lifter. Let the jars cool for 12 to 24 hours before storing them.
Tags: jars with, soup busy