How to Can Soups and Stews for Quick Winter Meals: A Step-by-Step Guide
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How to Can Soups and Stews for Quick Winter Meals
When the snow falls and the wind howls, nothing beats a steaming bowl of hearty soup or stew. For busy homesteaders and home cooks, the convenience of grabbing a jar of ready-to-eat, shelf-stable goodness from your pantry is priceless. Canning soups and stews not only saves time during the winter months but also ensures you have wholesome, homemade meals without relying on store-bought options filled with preservatives.
In this guide, we’ll walk you through how to can soups and stews safely, efficiently, and deliciously, so your shelves are lined with comfort food for the coldest days.
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Why Can Soups and Stews?
Canning soups and stews offers several benefits:
1. Convenience – No more last-minute cooking; dinner is ready in minutes.
2. Shelf Stability – Properly canned meals can last a year or more without refrigeration.
3. Quality Control – You choose the ingredients, ensuring your meals are healthy and tailored to your taste.
4. Budget-Friendly – Preserve seasonal or bulk ingredients when they’re at their cheapest.
5. Emergency Preparedness – Perfect for snowstorms, power outages, or busy days.
For homesteaders, it’s also a way to use homegrown produce and leftover meats efficiently.
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Safety First: Why Pressure Canning is Essential
When canning soups and stews, pressure canning is non-negotiable. Low-acid foods like meats, beans, and most vegetables must be processed in a pressure canner to reach the high temperatures (240°F/116°C) needed to destroy Clostridium botulinum, the bacteria that causes botulism.
Do NOT attempt to water bath can soups or stews containing meat, poultry, seafood, or low-acid vegetables. The risk is too high.
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Best Ingredients for Canning Soups and Stews
While you can be creative, there are some guidelines to follow for safety and quality.
Vegetables
Carrots
Potatoes (cubed, not mashed)
Celery
Onions
Peas (fresh or frozen)
Green beans
Corn
Squash (winter squash cubed, not pureed)
Tip: Avoid adding too much starch (like flour or pasta) before canning—these can thicken the liquid too much, preventing safe heat penetration. Pasta, rice, and dumplings should be added when you open the jar to reheat.
Meats
Beef chunks (stew beef, roast leftovers)
Chicken (boneless, skinless pieces)
Turkey
Pork
Game meats (venison, elk)
Trim excess fat before canning—fat can interfere with sealing and shorten shelf life.
Broths and Seasonings
Use clear broth—beef, chicken, vegetable—for the base. Herbs and seasonings can be added, but salt lightly since flavors intensify during storage.
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Equipment You’ll Need
Before starting, gather the proper canning tools:
Pressure Canner (not a pressure cooker—must be a USDA-approved canner)
Canning jars (pint or quart)
New lids and rings
Jar lifter
Funnel
Ladle
Bubble remover/headspace tool
Clean towels
Large stockpot for soup preparation
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Step-by-Step Guide: How to Can Soups and Stews
Here’s the method to safely preserve your homemade comfort food.
1. Prepare Your Ingredients
Wash, peel, and chop vegetables. Trim and cube meats. Cook meats thoroughly before adding them to your soup or stew. Partially cook vegetables if desired, but avoid overcooking—they’ll continue to soften during processing.
2. Make the Soup or Stew Base
Combine broth with vegetables and cooked meats in a large pot. Heat through, but do not thicken with flour, cornstarch, or roux. Keep the mixture at a simmer while you prepare jars.
3. Sterilize Jars and Lids
Wash jars, lids, and rings in hot, soapy water. Keep jars warm until ready to fill. Modern canning lids do not require boiling—just wash and keep at room temperature unless otherwise directed by the manufacturer.
4. Fill the Jars
Using a funnel, ladle hot soup or stew into jars, leaving 1 inch of headspace. Remove air bubbles with a bubble remover tool. Wipe rims clean with a damp cloth. Place lids on jars and screw rings on finger-tight.
5. Load the Pressure Canner
Place jars in the canner on the rack. Add the amount of water specified by your canner’s instructions (usually 2–3 inches). Secure the lid and heat on high until steam vents for 10 minutes before adding the weight or closing the vent.
6. Process the Jars
Process times depend on jar size and ingredients:
USDA Guidelines for Soups (without cream or thickeners):
Pints: 60 minutes
Quarts: 75 minutes
For soups with meat:
Pints: 75 minutes
Quarts: 90 minutes
Adjust for altitude: Increase pressure or time as directed in your pressure canner manual.
7. Cool and Store
After processing, turn off the heat and let pressure return to zero naturally. Remove jars with a jar lifter and place on a towel. Let cool for 12–24 hours. Check seals, label with date, and store in a cool, dark place.
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4 Delicious Soup & Stew Recipes for Canning
1. Homestead Beef Stew
Ingredients:
2 lbs beef stew meat, browned
4 cups beef broth
3 cups potatoes, cubed
2 cups carrots, sliced
1 cup celery, chopped
1 cup onions, chopped
Salt, pepper, bay leaf
Directions: Combine all ingredients in a large pot, simmer for 15 minutes, then can using meat processing times.
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2. Chicken & Vegetable Soup
Ingredients:
2 lbs chicken breast or thighs, cooked and cubed
6 cups chicken broth
3 cups carrots, sliced
2 cups celery, chopped
2 cups green beans
1 cup corn
1 cup onions, chopped
Thyme, parsley, salt, pepper
Directions: Simmer all ingredients for 10 minutes. Fill jars and process as per poultry soup guidelines.
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3. Hearty Lentil & Ham Soup
Ingredients:
2 cups dry lentils, rinsed
6 cups vegetable broth
2 cups ham, cubed
2 cups carrots, sliced
1 cup onions, chopped
1 cup celery, chopped
Bay leaves, thyme, pepper
Directions: Combine all in a pot, simmer for 20 minutes, then can according to meat processing times.
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4. Garden Vegetable Stew (Meat-Free)
Ingredients:
4 cups vegetable broth
3 cups potatoes, cubed
2 cups carrots, sliced
1 cup celery, chopped
1 cup onions, chopped
1 cup peas
1 cup corn
Oregano, basil, salt, pepper
Directions: Simmer for 10–15 minutes before canning. Process using vegetable soup times.
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Tips for the Best Canned Soups and Stews
1. Add starches later – Rice, pasta, dumplings, and thickening agents are best added when reheating.
2. Light on salt – Salt flavors intensify over time.
3. Don’t overfill jars – Leave the full 1-inch headspace for safety and to prevent siphoning.
4. Label clearly – Include the date and type of soup/stew.
5. Rotate stock – Use the oldest jars first to maintain freshness.
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How to Serve Your Canned Soups and Stews
When ready to eat, simply open the jar, pour contents into a pot, and heat thoroughly. This is the perfect time to:
Add cooked pasta, rice, or dumplings.
Stir in cream or milk for a creamy version.
Garnish with fresh herbs or shredded cheese.
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Storage and Shelf Life
Stored in a cool, dark pantry (50–70°F), your canned soups and stews can last 12–18 months at peak quality. Always inspect jars before use—check seals, smell contents, and discard anything questionable.
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Final Thoughts
Canning soups and stews is one of the most rewarding ways to stock your pantry for winter. Not only will you save time and money, but you’ll also enjoy the satisfaction of knowing exactly what’s in your food. With a pressure canner, quality ingredients, and the right techniques, you can have a shelf full of hearty, comforting meals ready to go whenever you need them.
Whether it’s a rustic beef stew, a zesty chicken and vegetable soup, or a meat-free garden vegetable blend, these jars will be your go-to comfort during chilly winter days.