How to Pressure Can SOUP

hey it's Jamie from Gill Brook farm and I'm gonna show you guys how to can some soup today so let me share with you guys what I've been up to over the last couple of weeks I have been canning soup like crazy I have ham and bean I have Senate bean I have ham and pea soup I have ham potato and corn and then I have ham and green bean and potato soup which is a German recipe last year sometime around November i canned all this ham I got it on sale really cheap and I saved all the ham bones any time that you guys go and buy some sort of meat and always try and get the bone don't get the boneless hams because those bones can be used to make delicious soup and you might not be able to make it right away but if you put it in a bag and put it in the freezer you can pull it out one day like I just did and make a ton of good soup so today I'm going to make some more ham and bean soup I'm actually gonna make another batch of this which is potato and corn and ham soup so I'm gonna take you upstairs we're gonna put some mod I'm gonna show you how to do it all right here's one of our ham bones that I saved from 11-16 a little bit freezer burn but it'll be alright it'll turn out perfect and you can see that there's it's mostly bone but there will be there will be enough ham on here to make a delicious soup and this will probably make somewhere around five quarts so we're gonna take it over and put it in our crock pot now I'm just gonna take this and fill it up with hot water now I'm just gonna turn this on medium and I'm not going to add anything to this just gonna let it cook overnight and tomorrow morning we're gonna come back we're gonna pick all that meat off the bone and we're gonna strain out any of the solids that are left in the broth and I'll show you how to finish up this recipe all right so our ham bone has been cooking in the crock pot since yesterday a lot of times I just put it in at night before bedtime and then I start making my soup in the morning I really doesn't matter if you leave it in a little extra no not a big deal but usually around 8 hours is what you want now I'm gonna take the ham bone out I'm gonna pick it clean pull off all of the meat and discard all of the gristle and fat and bones and then we're gonna go ahead and strain it and then make our soup all right so I like to cut this ham up on a pan it just makes it easier because there's more space and also the edges keep the juices from rolling out on the floor [Music] [Music] I'm putting these into three piles the one is the pile that I'm gonna discard and the other is the pile that I'm going to keep and then this little pile over here chicken food you see we've got quite a bit of him off of that bone so cooking it down in the crock pot overnight really makes it real nice and soft and it all falls apart so you're able to pick it pretty clean I put all the little meaty bits that have like some fat on it over here off to the side for the birds you're just gonna scoop that in a little cup form anything real fatty like that I'm not gonna give them want to give them just like a little meaty bits that I don't want to put in my soup and then this will be discarded and this will go in our soup we're going to take this out to the birds [Music] all right so now we're going to strain out with any other little extra bits that might be in the stock [Music] [Music] so you can see these are the little bits that we strained out you don't want that floating around in your super your stock so you definitely want to strain this out now what you have right here is a ham stock now you can take this allow it to cool and then put it in your refrigerator overnight and it'll form all the fat will rise at the top and you can pull that off and create a low-fat stock if you want I personally don't do that I like the added fat and flavor and soups so I leave mine in but that's just an option if you wanted to do that now from here you can actually just go ahead and can the stock as is you can add a little bit of salt if you want to whatever you want the season or you can just can it plain and then season it when you're done and you have just a plain old stock that you can use for whatever you want we're going to go ahead and turn this into soup and then we're going to can the soup and the type of soup that I'm making today is going to be potato ham and corn and what I have here is canned potatoes I have tons of these that I can from my potatoes that were starting to get a little wrinkly in the basement so I have tons of these I'm gonna use these in my soup and what I'm gonna do is I'm gonna make this soup a little bit creamier by blending up in a blender one jar of these just to kind of give it a little creamy texture just putting a little bit of broth in here to make it blend a little easier [Music] [Music] I'm just rinsing out my blender [Music] I'm gonna add in some carrots cuz why not and added some frozen corn that's in an old banana nut bag it's not banana nut bread not really measuring here I'm gonna put my ham in [Music] [Music] and now I'm just gonna cover it with my stock [Music] all right now our suit needs a little bit of aromatics so I'm going to use some onions if you don't have fresh onions you can use dehydrated onions I've used these in my soup multiple times when I ran out of onions but today I just so happened to have an onion so I'm just gonna saute this up and then I'm gonna add it to my soup and I'm probably gonna put some garlic powder in as well and then salt and pepper to season it we're gonna let it cook down and then we're gonna can it okay our onions are done I'm just gonna add this to our soup not burn our side little garlic powder [Music] little salt some pepper a little parsley back a lot of parsley a splash of apple cider vinegar from us for some acidity that's for flavor not for canning yeah I'm just gonna give it a stir I'm gonna let that cook for about an hour just let all the flavors meld together before I go ahead and can it alright so let's talk about canning soup now is the perfect time to be canning soup it's fall and starting to get a little bit cooler and it's so easy to just go down in the basement or wherever you have your pantry and just open up a jar soup and heat it up real quick and eat it and I love canning sooo for that particular reason just for the convenience of coming in on from a cold day and having something really quick to heat up alright so let's talk about canning soup basically you can use any recipe that you want as long as you follow a few rules that are super important number one all soup needs to be pressure canned that means you need to use a pressure canner not a water bath canner the number one question that I did when it comes to canning is how do I know whether to use a water bath canner or a pressure canner well you have to go to an authoritative website such as the National Center for home food preservation I'm going to leave that link down below make sure you bookmark it and when you go on to whatever it is that you want to can that day say it is a meat soup like we have here you go under meat soup and it'll tell you pressure canner there's no option there for water bath canning so you know that that particular recipe needs to be pressure canned all soup needs to be pressure can I know someone's gonna ask me about tomato soup yes tomato soup needs to be pressure canned as well alright so let's talk about the rule so one you have to have a pressure canner it's a low acid food - you cannot can any kind of pasta or rice the reason for that is because it gets all soggy you can't can anything that has dairy or any kind of creamer in it so any kind of bisque or anything like that you're gonna want to leave that out of the recipe when you go to Canada you can't can anything that is too thick so if you like say a really nice thick butternut squash soup you're gonna want to make it super thin so you can can it you can't get anything thick because it doesn't bubble and turn over enough it could explode in the in the canner nothing too thick you can't add any kind of thickener to soup that you're canning so for example if you're making stew just don't add the flour when you're canning it you can add it after when you go to reheat it up when you go to open up your can jars and then finally you want to make sure that everything is cooked before you go to Canada so for example if you're using any kind of dried beans or peas in your soup you want to make sure that everything is fully rehydrated and cooked and ready to go because say for example beans you don't want them rehydrating while you're canning otherwise they could explode in your canner and that's bad and that's it so as long as you follow those rules no thickeners make sure it's not too thick of a soup general rule of thumb is half solids half liquids make sure that you don't use any creams or dairy stuff no pasta no rice any of that kind of stuff if you guys still want that you can still add it to your soup when you go to eat it so you have all these jars stored in your pantry when you go to open one up and you go to reheat it that's when you can add your thickener for your stew that's when you can add your pasta that's when you can add any of your creams or anything like that so just can it without that stuff super easy we're gonna let this cook for about an hour and then we're gonna can and I'll show you how [Music] all right so we're ready to counter soup I have our pressure canner here filled with two inches of water this is an all-american 921 pressure canner this will hold up to 7 quarts of soup we're going to go ahead and put some oil around the rim if you guys are new to canning you're going to want to watch our canning 101 video which goes through all the reasons why I had some oil to the lid it talks about removing the rings it talks about liquid loss and all different kinds of questions you might have on pressure canning so review that before you start canning on in addition we have our jars I'm going to be canning these in quart jars today it doesn't matter what size lid for the soup I'd have some large I have some small it does not they do not need to be sterilized as long as you are pressure canning or water bath canning for a minimum of 10 minutes but the jars do need to be cleaned and if your jars are cold you're gonna want to warm them up by running them under some hot water that's so the jars don't crack when you go to add the hot soup you're gonna want to funnel you're going to want some lids that match the size jars that you have I do recycle my lids again if you guys are curious about that you can watch our canning 101 video and no I do not sterilize them in water and then I have my bubble remover tool and some matching rims all right in order to find out our processing times we're going to go to the National Center for home food preservation website we're going to go to canning we're going to go down to meat and meat products and under there you can see we have soup we're gonna click on soup and as you can see it gives you instructions for canning soup caution do not add noodles or other pasta rice flour cream milk or other thickening agents if dried beans or peas are used they must be fully rehydrated there's your warning in case you guys need to be reminded about what you can and can't add to soups other than that you can add whatever spices or any thing else that you want and if you look down on the table you can see that there are these instructions for both a dial gauge and a weighted gauge pressure canner for the All American we always follow the weighted gauge and we are canning quarts you can see our processing time for this type of soup is 75 minutes and at 10 pounds of pressure because we are under 1000 feet I just want to note the asterisk there that if you are canning a seafood there is additional time look at the caution down below where it says if you are canning seafood you will need to process these for a hundred minutes all right so we're gonna go ahead and ladle our soup into our jars and we're going to leave a 1-inch headspace you guys need reminded us to put a 1-inch headspace is on the bubble remover tool bubble remover tool there's a little one-inch on here there's different sizes for the different levels and basically you're going to fill it up right to the bottom of that rim [Music] this was not quite full we're gonna put this in the fridge and have it for dinner tomorrow now we're going to take our bubble remover tool and just go around the inside you're gonna want to take a wet washcloth and wipe off the rims this is to get off any kind of food so that your jars will seal place on your lids put on your rings and go ahead and put them in your canner now we're gonna put on our canner lid just line up the arrow lock it in use the opposite toggles to lock it down just finger tight and I'm going to turn this burner on about eight and then we're going to wait for this to start venting all right so this has been venting for ten minutes now you can feel the air you can hear it coming out you want to make sure it's bent for ten minutes you can also see your pressures started coming up a little now we're going to put the pressure gage on for our location it's ten pounds of pressure we're gonna put it on the number ten just like that and then we're gonna let this come up to ten pounds of pressure and that's when we're gonna start our timer all right so our pressure is up to ten pounds of pressure now we're going to start our timer for seventy five minutes or an hour and fifteen minutes I'm going to set the time [Music] and now we're just going to keep an eye on the gauge usually this will continue to climb if you keep it at the same temperature so I start to turn it down just a little bit my range goes from low up to high and I usually start it off on 8 so I'm gonna bump this down to 6 and I'm just gonna keep an eye on it make sure it doesn't get too high and I'll probably likely move it down somewhere around 4 or 5 just to make sure that it stays above 10 but it doesn't climb too high all right so our hour and 15 minutes is up all we're going to do is turn off our timer and turn off our soak tops and we're just gonna leave this come all the way down to 0 have a breakfast come down to 0 all right now that the pressure went all the way down to 0 now we're gonna remove the weight and then we're gonna let it vent for another 10 minutes before we remove our jars alright we've let it vent for 10 minutes now we're going to remove the lid and take out our jars you're just gonna remove it the same way as you put it on opposite toggles now you're just gonna remove the lid make sure you tilt it away from you so you don't get steam over and then we're going to take a towel and put it on our countertop to put our jars on and then we take them out [Music] and that's it we're just gonna leave them sit here on our countertop until they seal and then once they are sealed we're gonna remove the Rings wash them down make sure there's no food stuck on the outside make sure we label them what they are and the date and then I'm gonna put them down the pantry with all the other ones and we're gonna have some good soup throughout the winter I think I probably can't I want to say somewhere around 35 quarts of soup and each one of these quarts will typically feed two people so that's quite a bit of meals for having soup and it's a really easy to go down and open one up so there you go guys that's how you can soup again you can use any recipe just as long as you follow those tips and leave those ingredients out that I told you not to put in such as the rice and all that kind of stuff and like I said when you go to open these up and reheat them that's when you can add your milk that's when you can add your pasta we can add your thickeners then so super super simple to do and that's it if you guys have any questions or anything like that leave them down below I'll try to answer as best I can again if you guys have never can before make sure you refer to our canning 101 video first and particularly I get a lot of questions about leaving the rings on and storage and stuff like that we cover all that in the canning 101 video and if you guys have any tips or tricks of your own for canning lay down below I want to hear from you guys and that's it hope you guys enjoy this and we'll see in the next video thanks

Channel: Guildbrook Farm

Views: 732,234

Rating: 4.931663 out of 5

Keywords: guildbrook farm, homestead, self sufficient, self reliance, modern homestead, urban homestead, pressure canning, quick meals, pressure canning soup, soup, canning soup, how to can soup, canned meat products, save money on groceries, canner, prepper, soup recipe, making soup, how to can, canned soup, canned meals, recipe, canning, homesteading

Id: T_yqC0fNtn4

Length: 22min 13sec (1333 seconds)

Published: Sat Sep 02 2017