Ask Tess: Can I raw pack and can homemade soup?

Tess,

Would/could you can the raw ingredients for soup and let the cooking happen while canning?

Tony

Answer:

Hi Tony,

Yes, you can add raw ingredients to jars for canning. This is called the raw pack canning method and many canners prefer this method because it takes up less time. For those that don’t know, raw pack normally refers to placing uncooked meat or fish into a canning jar with the intention of cooking the contents during processing in a pressure canner, sometimes referred to as a pressure cooker.

Tips for raw packing

  1. Those that are canning meat or low acidic foods should always use a pressure cooker to ensure a proper canning environment.
  2. Ingredients used in recipes that combine both low-acid and acidic foods should be cut in uniform pieces to allow for even heat penetration during processing.
  3. You will need large quantities of ingredients to make soup. For instance, to make 7 quarts of vegetable beef soup, you will need : 6 lbs. sliced or cubed beef, 2 lbs. potatoes, 2 lbs. carrots, 2 onions, 3 celery.
  4. Because broth has a tendency to have a gelatinous texture to it when it has been refrigerated, many experienced canners heat their broth before they pour them into the jars to ensure the broth is evenly distributed.

To raw pack soup:

  1. Sterilize jars, lids and rings.
  2. Add 1 teaspoon salt to each jar.
  3. Evenly add amounts of vegetables and beef to each jar.
  4. Add stock or water to fill to the jar.
  5. Add more broth if needed, still leaving 1-1/4” headspace. Wipe jar rims well and cap with lid and ring. Tighten rings to finger-tip tight.
  6. Place jars in pressure canner (as you fill each one) that contains water heated to approximately the same temperature as the filled jars.
  7. When all jars are filled, capped and placed in the canner, put the lid on the canner as the manufacturer recommends.
  8. Process 75 minutes for pints, or 90 minutes for quarts, at 10 lbs. pressure (adjust for your altitude).

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published February 2nd, 2014
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  • Katherine Grossman

    Tess –
    I love the work you are doing but disagree with your answer to Tony.
    While the answer is technically correct it’s really not a desirable way to home can soup and could present problems.
    Your answer is open to misinterpretation.

    I say that because there are lots of different types of soups. While I agree that a raw pack might work with a very thin beef vegetable soup
    ( it won’t taste as good as a slow cooked soup)
    it’s a problem with cream based soups or soups with noodles, barley, rice and some legumes.

    Chicken noodle soup is the one example that I can think of that people always want to home can but shouldn’t.
    Any soup home canned with noodles can be unsafe because of the flour in
    the noodles. As the noodles expand they form a mass and may prevent the
    core temperature in the jar from reaching 240F for a long enough period of
    time to kill the spores that produce the botulism toxin.
    Not to mention
    what happens to noodles if they are pressure canned for 1 1/2 hours – you end up with a gloppy mess.
    All the best,
    KMG

    • Katherine,

      I couldn’t agree with you more and welcome your opinions. I normally do not cook my soups with grains or noodles, so I do not even think about adding this when giving canning advice. So, I must thank you for reminding me to mention this. Yes, you shouldn’t add flours, grains, pastas or bread crumbs to your soups or meals if you plan on canning them. It can create an unstable shelf environment and can possibly be harmful to your health.

      Thanks again, Katherine!

      Tess

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