How to Safely Canned Soups and Stews Using a Pressure Canner

Canning soups and stews is a great way to preserve homemade meals for later use. Using a pressure canner ensures that the food is safely processed, killing harmful bacteria and spores. This guide provides step-by-step instructions on how to safely can soups and stews at home.

Why Use a Pressure Canner?

Unlike water bath canning, which is suitable for high-acid foods like jams and pickles, soups and stews are low-acid foods. They require the higher temperatures achieved by a pressure canner to ensure safety. Proper pressure canning prevents the growth of bacteria such as Clostridium botulinum, which can cause serious illness.

Preparation Before Canning

Start by choosing fresh, high-quality ingredients. Prepare your soups and stews according to your favorite recipes, but avoid adding thickeners like flour or cornstarch, as they can interfere with the canning process. Fill sterilized jars with hot soup or stew, leaving appropriate headspace, usually about 1 inch.

Gather Necessary Equipment

• Pressure canner
• Canning jars with lids and bands
• Jar lifter
• Magnetic lid lifter
• Bubble remover or plastic spatula
• Clean cloths or paper towels

Steps for Safe Canning

Follow these steps carefully to ensure safety and quality:

• Fill your jars with hot soup or stew, leaving the correct headspace.
• Remove air bubbles by running a non-metallic spatula around the inside of the jar.
• Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
• Screw on the lids and bands until fingertip tight.
• Place the jars in the pressure canner, making sure they are not touching each other.
• Follow your pressure canner’s instructions to process the jars at the correct pressure and time, usually 10-15 PSI for 75-90 minutes depending on your altitude and jar size.
• Allow the pressure to return to zero before opening the lid. Let jars cool undisturbed for 12-24 hours.

After Canning

Once cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed properly. Store the jars in a cool, dark place. If any jars did not seal, refrigerate and use the contents promptly.

Safety Tips

• Always use tested recipes from reliable sources.
• Use a proper pressure canner, not a pressure cooker.
• Adjust processing times for altitude if necessary.
• Label jars with date and contents.
• Inspect jars before use; discard any with broken seals or rust.

Canning soups and stews with a pressure canner is a safe way to enjoy homemade meals year-round. Follow these guidelines carefully to ensure your preserved foods are safe and delicious.