What kind of preservatives would I use when canning vegetable soup in jars? How long can I keep them before they spoil? I am using all natural straight from the ground vegetables for this soup.
By Lavoris McGhee from Little Rock, AR
As the other feedback says,you need a pressure cooker but you will also need to add a teaspoon of salt to each jar of soup. That is a preservative in its self. Look up Ball.com and ask for their blue book. It tells you what you need to know about canning. Be especially careful about sterilizing your jars and rings, for they can carry germs that will cause your soup etc to spoil. I've canned Moose meat with gravy and it's the best I've ever eaten.
When canning you will want to determine the safest way to can certain foods, some require a pressure canner others a hot water bath. This is a page about canning soups without a pressure canner.
This is a page about, "Why did the lids pop on my canned soup?". Depending on where you are in the canning process popping lids can mean different things.
This is a page about canning soup containing cabbage. Certain vegetables can well, while others do not.