Canning Hamburger Vegetable Soup- Homemade With Love
Canning hamburger vegetable soup provides an easy soup on a cold day that satisfies the taste buds without having to spend hours cooking right before eating. Homemade vegetable soup is always available right off the pantry shelves when you use this great recipe.
Homemade soups are full of rich flavors and wholesome, solid ingredients that provide warmth and comfort. But, what do you do when you are sick or just don’t have the time to make a high-quality soup? With home canning, you can capture the greatness of homemade soups, preserving it for the future for a quick dinner. In this blog post, I’ll walk you through the steps of canning hamburger vegetable soup, ensuring the whole family can eat it, whenever they are ready for delicious, hearty veggie soup! Get ready for some great home food preservation!
Ingredients Needed
Before diving into the canning process, gather the following ingredients:
- 2 pounds ground beef
- Onion – 2 medium yellow, diced
- 6 cloves of garlic-minced
- 5 potatoes – diced
- Beef broth – Homemade is the best but store bought works as well. You can also substitute with chicken broth or vegetable broth. – I like to keep 1.5 gallons on hand. I use about one gallon to make the soup and then use the rest to finish filling jars to correct headspace
- 2 cups mixed vegetables – I prefer to buy frozen vegetables for convenience but if you would rather, you can get fresh veggies and chop them up yourself.
- 28 oz diced tomatoes
- 1 tbsp worcestershire sauce
- 1 tbsp parsley (dried)
- 1 tbsp oregano (dried)
- 1 tbsp thyme (dried)
- Salt to taste (I probably use 2 tbsp.)
This post may contain affiliate links which I would receive a small commission at no additional cost to you. Please read disclaimer and privacy policy for full disclosure.
Supplies Needed
- Large stockpot
- Mason jars
- Lids & Bands
- Pressure Canner
- Your favorite canning tools– jar lifter, debubbler, pot holder, etc.
Prepping Canning Jars
Use jars that have been freshly washed in hot soapy water. Be sure to check jars for any nicks or cracks. Keep jars warm by either placing in the oven on 250 degrees F or by placing into the pressure canner with a few inches of water and turning the stove on. You will want hot water and jars when it’s time to fill the jars. Be sure new lids are washed and rings do not have any rust.
Making Hamburger Vegetable Soup
Brown ground beef in large pot over medium heat.
Saute the onions and garlic.
Add vegetables, diced potatoes, broth, and seasonings.
Allow the soup to simmer, letting the flavors melt together for 20-30 minutes. Adjust seasoning to taste.
Pressure Canning Hamburger Vegetable Soup
Hot pack by filling hot jars with hot soup, leaving an inch of headspace.
Wipe the jar rims to ensure there is nothing blocking which would prevent a proper seal.
Apply lids and bands to the jars.
Turn the stove on high heat and place pressure canner lid on.
Wait until steam is coming out of the vent hole and then set a timer for 10 minutes.
After allowing steam to escape for 10 minutes, place weighted gauge on at 10 pounds pressure. For those canning at high altitudes, you’ll need higher pressures. When the gauge begins to jiggle, start the processing time. You will probably need to turn heat down at this point too. Every stove is different and you will get to know yours, but for mine, to keep at 10 pounds of pressure, my stove needs to be just under medium heat.
Process time for quart jars is 90 minutes and process pints for 75 minutes.
After that time is up, turn off stove. Leave the weighted gauge on. Just walk away and let pressure come down naturally.
When pressure says it is at zero, remove the weight and wait a few more minutes.
After that, it is safe to remove the lid from the pressure canner. However, open the canner lid so it is tilting away from your face so the steam doesn’t burn you.
Remove jars with a jar lifter and place on a clean towel on the counter.
Wait 12-24 hours before touching the jars again.
The next day, it is time to check to see if each jar has a good seal. Remove the bands from each jar and push down in the middle of each lid. If you feel any spring-y-ness, place that jar into the fridge and use up in the next few days.
Properly label your canned soup jars with the date of canning for easy tracking
Store sealed jars (without bands on) in a cool dark place.
Serving Soup
Warm up ground beef vegetable soup on the stove top or in the microwave and eat as is or top with cheese, sour cream, or any of your other favorite soup toppings! Serve with a side of sourdough bread for an amazing meal!
Print Canning Hamburger Vegetable Soup Here
Canning Hamburger Vegetable Soup
Ingredients
- 2 pounds ground beef
- Onion - 2 medium yellow, diced
- 6 cloves of garlic-minced
- 5 Potatoes - diced
- Beef broth - Homemade is the best but store bought works as well. You can also substitute with chicken broth or vegetable broth. - I like to keep 1.5 gallons on hand. I use about one gallon to make the soup and then use the rest to finish filling jars to correct headspace
- 2 cups mixed vegetables - I prefer to buy frozen vegetables for convenience but if you would rather, you can get fresh veggies and chop them up yourself.
- 28 oz diced tomatoes
- 1 tbsp worcestershire sauce
- 1 tbsp parsley (dried)
- 1 tbsp oregano (dried)
- 1 tbsp thyme (dried)
- Salt to taste (I probably use 2 tbsp.)
Instructions
- Brown ground beef in large pot over medium heat.
- Saute the onions and garlic.
- Add vegetables, diced potatoes, broth, and seasonings.
- Allow the soup to simmer, letting the flavors melt together for 20-30 minutes. Adjust seasoning to taste.
- Hot pack by filling hot jars with hot soup, leaving an inch of headspace.
- Wipe the jar rims to ensure there is nothing blocking which would prevent a proper seal.
- Apply lids and bands to the jars.
- Turn the stove on high heat and place pressure canner lid on.
- Wait until steam is coming out of the vent hole and then set a timer for 10 minutes.
- After allowing steam to escape for 10 minutes, place weighted gauge on at 10 pounds pressure. For those canning at high altitudes, you’ll need higher pressures. When the gauge begins to jiggle, start the processing time. You will probably need to turn heat down at this point too. Every stove is different and you will get to know yours, but for mine, to keep at 10 pounds of pressure, my stove needs to be just under medium heat.
- Process time for quart jars is 90 minutes and process pints for 75 minutes.
- After that time is up, turn off stove. Leave the weighted gauge on. Just walk away and let pressure come down naturally.
- When pressure says it is at zero, remove the weight and wait a few more minutes.
- After that, it is safe to remove the lid from the pressure canner. However, open the canner lid so it is tilting away from your face so the steam doesn’t burn you.
- Remove jars with a jar lifter and place on a clean towel on the counter.
- Wait 12-24 hours before touching the jars again.
- The next day, it is time to check to see if each jar has a good seal. Remove the bands from each jar and push down in the middle of each lid. If you feel any spring-y-ness, place that jar into the fridge and use up in the next few days.
- Properly label your canned soup jars with the date of canning for easy tracking
- Store sealed jars (without bands on) in a cool dark place.
Save Canning Hamburger Vegetable Soup Here
Canning vegetable hamburger soup allows you to capture the comforting flavors of homemade soup for convenient enjoyment any time. By making home-canned soups, you can fill your pantry shelves with delicious, nutritious, hearty soup that’s ready to warm your soul whenever you need it. Start canning for a great way to preserve the comfort of homemade vegetable hamburger soup for the seasons ahead!
This post may contain affiliate links which I would receive a small commission at no additional cost to you. Please read disclaimer and privacy policy for full disclosure.
Did you use pints or quarts with this recipe? How many pints or quarts?
You can use either pints or quarts. I typically do quarts because I have a larger family, but will make pints from time to time for my husband to take to work for lunch. What I like to do is fill up 7 quarts (that’s what my pressure canner fills) with all my contents. I distribute them evenly. After that, I will top off with broth to correct headspace. Sometimes you might get a heartier soup than the time before, depending on how small you cut veggies or how much of something you have.