Soups in Kilner Jars

Soups in Kilner Jars

With autumn upon us and the leaves starting to turn on the trees, what could be more heartening than making some delicious homemade soups to store for the coming months? Canning a range of soups in preserving jars will set you up for many hearty lunches and cosy suppers, served with crusty homemade bread.

Jars of home canned food on a picnic table in autumn

How to can soup in Kilner jars

There are a few rules to consider when making soup to store in preserving jars. Don’t add any pasta, rice, noodles, cream or other dairy product, or any thickeners. These ingredients should only be added when you heat the soup, just prior to eating it.

Home-canned soup will always need to be pressure-canned to ensure that all bacteria are eliminated. A special pressure canner is needed for this; it is not enough to simply stand your Kilner jars in a pan of boiling water. Without proper pressure canning, you risk all sorts of bacteria remaining in the food and your soup may be spoiled when you open it, or may even give you food poisoning! Don’t be tempted to use a standard pressure cooker, as pressure canners are much bigger and reach much higher temperatures. Invest in a proper pressure canner, such as the Hawkins Bigboy or the Mirro pressure canner, to do the job properly.

Filling those Kilner jars

Rather than simply adapting a conventional soup recipe, it is better to follow a specific home-canning recipe. Here is our recipe for homemade spicy vegetable soup, which makes about seven pint jars.

Ingredients

2lb tomatoes, chopped and peeled
1.5lb diced potatoes
1.5lb chopped carrots

1lb chopped celery

1lb chopped onion

1lb diced swede
2 tsp paprika
Salt and pepper
3 cups water

 

1. Place the preserving jars in a pan of simmering water, ready for use. Wash the lids and bands and set aside.

2. Put all the ingredients in a large saucepan or crockpot and add the water. Bring to the boil and simmer for five minutes.

3. Use a slotted spoon to ladle vegetables into the jars, filling half way. Pour the liquid over the vegetables to ensure all jars get an equal mix. Leave one inch at the top of each jar. Screw the lids onto the preserving jars.

4. Process the jars in the pressure canner at 10lb pressure for 50 minutes. Turn off the heat and allow the canner to reach zero pressure. Wait for five minutes and then remove the canner lid. Leave the jars for 10 minutes to cool.

5. After 24 hours, check the jar lids to ensure a seal has formed.

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