How To Can Beef Soup

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I enjoy canning our own conveniences food. Store-bought soups are expensive and high in salt and other additives.

I love having home cooked suppers on our pantry shelves. Let’s face it we ALL have crazy days that we are tempted to pick up fast food.

I try to keep a stock of home canned food available for times I’m just too tired or sick to cook supper.

 

 

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How To Can Beef Soup

  • Author: Kim @ Homestead Acres

Ingredients

  • Beef soup bones
  • Stewing Beef
  • Water
  • Onions
  • Celery
  • Potatoes
  • Carrots

Instructions

  1. Place soup bones in a roasting pan and roast at 350F for 1 hour. This doesn’t have to be an exact time, just until they are nicely browned.
  2. Remove bones from pan and place in a stockpot. Cover with water and add chopped onions, celery ends, whatever you have on hand. Bring to a boil. Turn down and simmer until broth has cooked down into a nice dark rich tasting liquid.
  3. Strain the broth and place in the fridge to cool overnight.
  4. The next day skim off the fat and reheat broth. Season to taste.
  5. Peel and dice potatoes and carrots. I use approximately half a cup per quart jar.
  6. Add vegetables to jars then add the desired amount of meat.
  7. Cover with hot stock. Run a spatula around the sides to remove any air bubbles.
  8. Wipe rims, add lids and rings finger tight.
  9. Can at 10 pounds pressure for 90 minutes quarts, 75 minutes for pints.

 

 

Kim Homestead Acres

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.


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