Canning recipe
Beef and tomato soup with green beans
A hearty pantry soup with beef, tomatoes, green beans and carrots, safely preserved in a pressure canner.
40 min.
60 min.
9
9
Easy
Ingredients
500 g tomatoes
400 g green beans, trimmed and cut
300 g carrots, peeled and sliced
2500 ml water, plus more as needed to cover
12 g canning salt, optional
4 g ground black pepper
3 g dried thyme
Preparation
2. Put tomatoes in boiling water for 30–60 seconds, cool, peel, core and roughly chop. Cover green beans and carrots separately with water and boil each for 5 minutes; drain.
3. Put beef, tomatoes, beans and carrots in a large pan. Barely cover with hot water, add salt, pepper and thyme and boil for 5 minutes. Do not thicken.
4. Fill hot jars no more than halfway with solids. Top up with boiling liquid, leaving 25 mm headspace. Clean rims and close.
5. Process jars of about 470 ml for 60 minutes in a pressure canner. For a dial-gauge canner use 76 kilopascals up to 610 m, 83 kilopascals at 611–1219 m, 90 kilopascals at 1220–1829 m and 97 kilopascals at 1830–2438 m. For a weighted-gauge canner use 69 kilopascals up to 305 m and 103 kilopascals above 305 m.
6. Let the canner depressurise naturally without forced cooling. Remove jars, cool undisturbed for 12–24 hours and check seals.
Storage
Store unopened, properly sealed jars in a cool, dark, dry place. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
This low-acid soup must not be processed in a boiling-water bath. A suitable pressure canner is required. Do not add pasta, rice, flour, starch, milk, cream or other thickeners before canning. Fill jars only halfway with solids and keep 25 mm headspace. Select pressure for altitude and count the full 60 minutes only after the required pressure is reached. Never taste jars with a failed seal, bulging lid, leakage, mould, unusual odour or other signs of spoilage; discard the contents completely.