The Best Ball Vegetable Soup Canning Recipe
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Description
Ball Vegetable Soup Canning Recipe is a delicious and healthy way to preserve vegetables for the winter. This recipe is packed with fresh vegetables, herbs, and spices that will warm you up on a cold day. The soup is easy to make and can be stored in jars for up to a year. It is a perfect way to enjoy the taste of summer vegetables all year long.Prep Time
The prep time for this recipe is about 30 minutes. You will need to chop up all the vegetables, measure out the spices, and prepare the jars for canning.Cook Time
The cook time for this recipe is about 2 hours. The soup needs to simmer for at least an hour to allow all the flavors to meld together.Ingredients
- 5 pounds of mixed vegetables (carrots, celery, onions, tomatoes, green beans, potatoes, etc.)
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 8 cups of vegetable broth
Equipment
- Canning jars with lids and rings
- Canning pot with rack
- Ladle
- Wide-mouth funnel
- Bubble remover tool
- Canning jar lifter
- Sharp knife
- Cutting board
- Large pot
Method
- Wash and chop all the vegetables into bite-sized pieces.
- Heat the olive oil in a large pot over medium heat.
- Add the garlic and cook for 1-2 minutes until fragrant.
- Add the vegetables, thyme, basil, oregano, salt, and pepper to the pot and stir to combine.
- Cook the vegetables for 10-15 minutes until they start to soften.
- Add the vegetable broth to the pot and bring to a boil.
- Reduce the heat to low and simmer the soup for 1-2 hours until the vegetables are soft and the flavors have melded together.
- While the soup is simmering, prepare the canning jars and lids according to the manufacturer's instructions.
- Using a ladle and wide-mouth funnel, fill each jar with soup leaving 1 inch of headspace at the top.
- Use a bubble remover tool to remove any air bubbles from the jars.
- Wipe the rims of the jars with a clean cloth and place the lids and rings on top.
- Using a jar lifter, place the jars in a canning pot with a rack and cover with water.
- Bring the water to a boil and process the jars for 1 hour.
- Remove the jars from the pot and let them cool on a wire rack for 24 hours.
- Check the seals on the jars and store in a cool, dark place for up to a year.
Notes
- You can use any combination of vegetables for this recipe, just make sure you have 5 pounds in total.
- Make sure to leave 1 inch of headspace at the top of each jar to allow for expansion during processing.
- If any of the jars do not seal properly, store them in the refrigerator and use within a week.
- You can add cooked pasta or rice to the soup when you are ready to eat it.
Nutrition Info
Each serving of this soup contains approximately 100 calories, 2 grams of fat, 20 grams of carbohydrates, and 4 grams of protein.
Recipes FAQ
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs in this recipe. Just double the amount of herbs called for in the recipe.
Can I use chicken or beef broth instead of vegetable broth?
Yes, you can use any type of broth you like in this recipe.
Can I add meat to this soup?
Yes, you can add cooked meat to the soup if you like. Just make sure to adjust the cooking time accordingly.
Recipe Tips
- Make sure to use fresh, ripe vegetables for the best flavor.
- Don't be afraid to adjust the spices to your liking.
- Label each jar with the date and contents so you know what you have.
- Store the jars in a cool, dark place to prolong their shelf life.
- Make a double batch of this soup so you can enjoy it all winter long.
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