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  1. This is such great information. I tend to make soup for an army so we very often are eating leftovers for days! I’m sure my family would appreciate this resource a lot haha.

  2. Canning newbie here. I’ve been curious about canning soup. Because of the long processing time, does it make veggies mushy at all? Is it better to can uncooked veggies in soups?

    1. Yes, the veggies will be getting cooked again so they will get mushier. It is better to throw your uncooked veggies in. However, canning up the leftovers still tastes delicious, even with the veggies more mushy, so don’t waste leftovers if you have some.

  3. I love this idea! I normally put our leftover soup in the refrigerator and force my family to eat it the next day. I also freeze it by the quart but canning it is a much more simple way to preserve the soup! And it doesn’t require any extra electricity! Thanks for sharing!!

  4. I honestly have never thought of doing anything other than eating leftovers for breakfast, lunch and supper until it’s done. Over time though I have come to recognize how my family doesn’t enjoy that practice! Thanks for doing your part to reduce food waste.

  5. What about salt content in soup, is any kind of salt ok?
    I’m looking into canning pozole and was wondering if I could just can leftovers?

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