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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.
How To Can Beef Soup
- Beef soup bones
- Stewing Beef
- 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.
- 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.
- Strain the broth and place in the fridge to cool overnight.
- The next day skim off the fat and reheat broth. Season to taste.
- Peel and dice potatoes and carrots. I use approximately half a cup per quart jar.
- Add vegetables to jars then add the desired amount of meat.
- Cover with hot stock. Run a spatula around the sides to remove any air bubbles.
- Wipe rims, add lids and rings finger tight.
- Can at 10 pounds pressure for 90 minutes quarts, 75 minutes for pints.
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.