Soup’s On: {How to Pressure Can Soup}



This week in our garden, we have an amazing amount of cabbage, carrots and tomatoes. We also have onions on hand – not to mention turkey sausages which my husband bought on sale at the market last week.


This adds up to a lovely soup, if you ask me.

If you are afraid or nervous to can soup for your family, I would suggest doing some light reading on the subject — and then, just grabbing that pressure canner and getting started. I have been canning soup for quite a few years now – not only is a great way to preserve what’s growing in your garden (or what is on sale at the local grocery store), it’s a beautiful way to add to your pantry, reduce the thinking of “What’s for lunch?” (especially if you are home educating and have a table full of hungry children, awaiting your menu plan spread) or “What’s for dinner?”

Home canned soup is HEALTHY and wholesome … soups, truly, are wonderful.


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Here are a few facts about pressure canning soup:


💗All soups – no matter what kind – must be pressure canned.

💗  Never can dairy products! You must not add milk, cream, thickeners to your soup recipe. You may add it when you reheat your soup for serving. Likewise, noodles and rice cannot be canned. Again, just add it to your soup when you open your jar and re-heat it for your family.

💗Partially cook your ingredients before pressure canning.

💗A tablespoon of vinegar added to your pressure canner will keep the hard water stains of your jars.

For extra information, check out The National Center for Home Preservation website.


Here is a recipe I used for my tomato sausage soup this week. Let me just clarify that I use the recipe as a loose guideline and then taste as I go along. If you are wanting to make a large pot of soup (which I usually do), just triple everything. Add some more broth or water, onions, salt and taste as you go. You can top up each jar with extra broth or liquid if the jars need extra liquid.

Turkey Sausage & Tomato Soup

  • chopped, cooked sausage (we used turkey sausages)
  • 2 chopped onions
  • 2 chopped green peppers
  • 1-2 jars of diced tomato
  • diced carrots
  • 3 (or more!) cups of beef broth
  • 2 jars tomato sauce
  • 2 teaspoon dried basil
  • 2 teaspoon dried oregano
  • salt as desiredCombine in stock pot and partially cook ingredients. Ladle into hot, clean mason jars. Always watch how to not overfill the jars.. Leave a one-inch headspace.  Place new lids in hot water to loosen the seals. Wipe rims and lid with new seals.Process for 75 minutes.

Some of you havea sked for the Taco Soup recipe so I will share that, as well. It is one of our favorites!

Taco Soup Recipe

2 lb. cooked ground beef

3 cloves garlic

2 onion minced

5 tomatoes, chopped {or a jar or two of your diced tomatoes}

1 cup dried kidney beans

1 cup dried black beans

1 cup dried pinto beans

1 jar of  tomato sauce

4 cups of chicken broth

4 tablespoons of taco seasoning

{Homemade Taco Seasoning:
tablespoons chili powder
tablespoons paprika
tablespoons ground cumin
tablespoon onion powder
teaspoon garlic powder
1/4 teaspoon cayenne pepper}

 2 cups corn

Use the same directions as the above soup mentioned.

Hamburger Soup video linked here!

If you have questions, perhaps I can help you get started… dust off your pressure canner and let’s get started!

September 17, 2020 - 10:07 am

Michelle Hello again. I have gleaned MUCH from your past blog posts!! Thanks again for your encouragement in sharing your life. I am curious as to what homeschool materials you might use. If you don’t want to share, that’s okay. We have used ABEKA with a few of Christian Light Publishers. Thank you, thank you. I can’t thank you enough!!

September 16, 2020 - 1:47 pm

Teresa @ SF Hey there, I love this time of the year ~ I love reading about your family canning! Thank you for the inspiration! Blessings to your family ~ sweet friend. Take Care

September 9, 2020 - 2:40 pm

Diane Love this post GiGi! The pictures are fabulous! I love to can but due to health issues I am freezing most of my garden produce and only canning the tomatoes. Surprisingly enough, my husband has learned to can meat with his boss. He is a home butcher and has been getting lots of pork and beef almost for free. The meat processing places around here are so busy they can’t keep ahead of it. Our freezers are full so now my husband is canning it. I just love this! My freezers are full and my shelves as well!

September 8, 2020 - 4:05 pm

Michelle Gigi, I just wanted to let you know that I have been reading back on your past posts and came across “A Life of Disclipline ” that you posted January 2019. It really hit home with me!! I also like your time management posts. I NEED HELP. And these posts have been very helpful. Thanks again and again!!

September 7, 2020 - 11:00 am

Michelle Hello Gigi. I am still trying to figure out how to do all the things I need to. You would think at 47 and 5 children that I would have it figured out, but not so. I enjoy your blog and writings so much because this is where I want to be in my life. I so want to live the “old fashioned ways” with myself and family but I think I want to so much that it overwhelms me that I don’t do what I should. Like I said earlier, I have been so undisciplined for so long it has taken root and I really want to change and incorporate ALL the things you write about. Please understand, I don’t want to sound like I am coveting your life. I just desire with all that is within me to live this way. Your blog and writings have been a breath of fresh air in my life and confirmed by the Lord that I should be doing things diffently. I just need the Lord to help me to do what I need to and when. Thank you so much for sharing your life and how the Lord has helped you to help me!!! If you have time, I know you are busy. Any more encouraging advice would be appeciated!! Thank you Gigi and may the Lord continue to bless you for being faithful to Him and being that godly wife and mother and keeper of your HOME–SO ENCOURAGING! I’m so thankful that the Lord led me to your blog

September 7, 2020 - 4:55 am

Gigi Michelle, thank you again! How are you doing lately?

September 7, 2020 - 4:54 am

Gigi Nancy, that is a good question. If you are using dried beans, soak overnight and do a quick cook as you would normally. If you are using canned beans (from the store), then you will only need to just add them to your soup — not as much concern in cooking them. To be honest, I have made and canned soups without cooking the vegetables beforehand, and it worked, but the guidelines do suggest partially cooking vegetables first (but only just partially as they will be cooked during the pressure canning stage!).

September 6, 2020 - 5:22 pm

Nancy This all looks wonderful, Gigi. Thank you for sharing this valuable information. In your taco soup, can you clarify how much, if any, you cook the dried beans prior to canning? Since you partially cook vegetables, would this apply to dried beans, as well?

September 6, 2020 - 3:41 pm

Michelle I agree with others, you are such an inspiraton and your blog is as well!! Thanks for sharing to help women like me who have a desire to live in the old fashioned ways!! And giving us the encouragement to do so!!