7 Can Soup Recipe - The Cookie Rookie® (2024)

FAQs

How to make soup in a can? ›

Simmering the soup for around 5-10 minutes should be sufficient to ensure it is thoroughly heated.

For vegetable soup, fill the jars half full of solids, add broth allowing 1-inch headspace and process in a pressure canner. There needs to be space for the hot liquid to circulate between the food particles. Pieces of cooked beef or chicken can be added to the vegetables to make a vegetable meat soup.

Start with an aromatic base

Pretty much every can of soup already contains aromatics. But to put some pep back in your soup's step, you're going to want to add more. Start by sautéing any combination of finely chopped vegetables and alliums—like onion, garlic, carrots, celery, bell peppers, and ginger.

It is okay to keep our canner 2 or 3 PSI higher than the required temperature, but do not let the pressure exceed 4 PSI above what is required or the jars may result in liquid loss from syphoning once you bring the temperature back down to correct the increase. Know your altitude.

After the 10 minutes, add the weight or counterweight to build pressure inside the canner. Air trapped inside a pressure canner lowers the pressure achieved, but more importantly, it lowers the temperature obtained and will result in under-processed and unsafe canned food.

Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients. Meat is a luxurious addition to any soup. When you can, choose stewing cuts, such as chicken legs, pork shoulder, beef chuck, short ribs or shank.

Is canned soup worth it? ›

While canned soups can be a convenient meal option, it's important to be mindful of their nutritional aspects. Making healthier choices by selecting low-sodium, low-fat, and organic options, adding fresh or frozen vegetables, and opting for BPA-free cans can enhance the nutritional quality of canned soups.

Cans made of tin, aluminum, steel, and other metals can release toxins such as chromium and nickel when heated. Similarly, the inside lining of canned foods may contain Bisphenol A (BPA) which can leach into the food when heated.

Inversion Canning

Once secured, the jar is inverted (flipped upside down) and left to cool for several minutes before placed right side up. The thought behind the method is the hot food will sterilize the seal while creating a vacuum by allowing air to escape.

Check the water level. If the water does not cover the jars by 1 to 2 inches, add boiling water as needed. Bring to a rolling boil, cover the canner and boil for 10 minutes if using 4-, 8- or 12-ounce jars or for 15 minutes if using 16-ounce jars. (Check individual preserve recipes for more specific processing times.)

It's best not to keep these Mason jars longer than three to five days.

Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, add milk in place of water.

To cook soup on an open fire, the easiest method is straight from the tin. Simply create a nook in the wood, and place the can in. Stir regularly to ensure it doesn't stick to the side of the can. You can then eat it straight from the tin if you wish, although it's safer to decant and then eat.

Rest assured that our canned food – including soups – are safe and tasty to eat for many years due to the way the food is cooked, right in the can. The soup is filled into steel cans and securely sealed to lock in goodness. The cans are heated under high pressure. This naturally preserves the soup for a long time.

Preparation is convenient and easy. Simply pour the soup into a sauce pan and warm over medium heat until steaming hot or heat it in the microwave for 2-4 minutes. Enjoy this soup as an entree for a hearty lunch or dinner topped with crispy crackers or even as a filling side eaten alongside a freshly made sandwich.