How to Can Vegetable Soup...Beginner Friendly Tutorial on Pressure Canning Your Garden Harvest

Join me as I share step-by-step instructions on how to preserve your garden harvest by pressure canning this delicious vegetable soup. This recipe takes a variety of your garden vegetables and allows you to easily can them up into a delicious soup that you will be able to enjoy year-round. It can be served straight out of the jar or "fancy it up" with your choice of meat and seasonings after it's opened. This is a great video for those who are just learning to pressure can.

Here is the Link to This Recipe:

Here is a Link to The National Center for Home Preservation's Canning Soup Page:

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[PattiMac]

Oh my gosh my mouth is watering! This looks fantastic!

[pamelaking]

Its been many years since I canned with my Mama and my Grandma. This was an excellent refresher course. You do so well at explaining it. I have fond memories of sitting on the back porch with my Memaw, snapping beans, hulling peas, shucking corn, and peeling fruits and vegetables. Thanks again. ❤

[DEVanderbiltCecil]

Call your county agricultural extension office to use the extension canning kitchen.
My county in Florida had
a beautiful canning kitchen and equipment that you could schedule for use.
Bon appetit!

[asc]

I was terrified to even try water bath canning. I wish I had had someone like you to can with the first time. I watched a lot of safe canning channels, did a bunch of research myself on Ball... The person I chose to can with the first time was, I thought, very experienced. I quickly learned that she was not because the first thing she told me was that the water had to cover the jars in the pressure canner which I knew was wrong. I was a lot less confident to can with her after that.

[lisanorris]

After the jars set for a day or two do the potatoes get starchy?

[nicki]

I had a friend that came over Saturday and we did vegetable soup without meat. We pressure canned it but she said to do it for 40 minutes after the jigger started moving. So I started my timer and after 40 minutes we turned the burner off and then later we took the jars out and they all seal. But now I’m worried that we didn’t pressure it long enough. What do you think? Should I throw it all out? Thanks

[cathiefarr]

If I don’t add corn can I water bath my soup instead of pressure can?