Preserving recipe

Beef, Carrot and Potato Soup in Jars

A hearty shelf-stable soup with tender beef, carrots and potatoes following the tested NCHFP soup method. Jars are filled only halfway with solids and preserved exclusively in a pressure canner.

Ingredients

For about 9 pint jars:
- about 1.8 kg lean beef, cubed
- about 1.2 kg carrots
- about 1.2 kg firm white potatoes
- hot, defatted beef cooking broth or fresh boiling water as needed
- salt to taste (optional)
- 1 to 2 tsp dried thyme (optional)
- black pepper to taste (optional)

Method

1. Trim visible fat from the beef, cover with water and cook until tender. Remove the meat, cool and cut into bite-sized cubes. Strain the cooking liquid and remove excess fat completely.
2. Wash, peel and rewash the carrots, then slice or dice. Cover with boiling water, bring to the boil and simmer for 5 minutes. Drain.
3. Wash and peel the potatoes and cut into cubes about 1.3 cm. Precook in boiling water for 2 minutes and drain. Discard the starchy potato cooking water.
4. Combine the prepared beef, carrots and potatoes in a large saucepan. Barely cover with hot defatted beef broth or fresh water. Add salt, dried thyme and black pepper if desired.
5. Bring to the boil and boil for 5 minutes. Do not thicken.
6. Fill hot pint jars only halfway with the solid mixture. Add hot liquid, leaving 2.5 cm headspace. Remove air bubbles, wipe rims and apply lids.
7. Process only in a pressure canner for 60 minutes. Dial gauge: 11 psi up to 610 m, 12 psi from 611 to 1,219 m, 13 psi from 1,220 to 1,829 m and 14 psi from 1,830 to 2,438 m. Weighted gauge: 10 psi up to 305 m and 15 psi above 305 m.
8. Let the pressure canner depressurise completely without forced cooling. Remove jars, cool undisturbed for 12 to 24 hours and check the seals.

Storage

Store correctly sealed, unopened jars in a cool, dark, dry place with screw bands removed. Refrigerate after opening and use promptly.

Shelf life

For best quality, use within 12 months.

Safety note

This soup is low-acid and must NOT be processed in a boiling-water canner. Use a true pressure canner, not a small pressure cooker or an electric multi-cooker without USDA-tested suitability. Do not add noodles, pasta, rice, flour, starch, milk, cream or any other thickener. Fill each jar only halfway with solids, then add hot liquid to 2.5 cm headspace. Adjust pressure for elevation and canner type. Never taste jars with failed or bulging lids, leakage, mould, gas, unusual odour or other spoilage signs; discard them safely.

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