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Thread: Canning Question

  1. #1
    Elite Member Sojiita's Avatar
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    Default Canning Question

    Can you can your own homemade vegetable soup if the base of the soup is a tomato)acidic base? What if the soup also has beef in it(beef veggie soup)? Must a pressure canning method be used or will just regular water-bath canning be ok?
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  2. #2
    Elite Member moomies's Avatar
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    my FIL pressure cans salmon every year and it lasts for like 2 yrs I think?

    You might as well try freezing your beef/tomato soup, that might be easier. After cooling, pour it into a zip lock bag, then throw it in the freezer.

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  3. #3
    Hit By Ban Bus! UndercoverGator's Avatar
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    pressure canning is recommended for anything containing meat. Sometimes it's just easier to freeze if you have a large freezer and lots of freezer bags/containers.

  4. #4
    Elite Member Sojiita's Avatar
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    Ok. I would freeze but have run out of containers and space(good loaves of wheat bread were 60 cents so I bought a bunch and froze them)..same with other stuff...if it goes on sale I buy it up and freeze it if I can and it is perishable(like bread). I just don't know if I have the room since I am making ten quarts of homemade beef veggie soup right now.
    Don't slap me, cause I'm not in the mood!

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