Freeze or can soup and you will end up with a healthy food because you control the amount of added salt.
Following the steps below to safely freeze soup.
- Use less liquid when preparing soup.
- Do not add potatoes because they become mushy after freezing — add them when you reheat soup before serving.
- Cool soup quickly by placing a soup-pot inside a larger container filled with ice. Stir often.
- Package soup in containers leaving 1" headspace after cooling. Or freeze in ice cube tray and store cubes in plastic bags.
- Label containers and place in freezer for up to six months.
When home-canning soup, the canned soup must be processed in a pressure canner. Follow the steps below to safely can soup.
- Choose vegetables and prepare as you would for hot-pack canning.
- Rehydrate dried beans or peas before using them.
- Add cooked meat or poultry if desired.
- Cover ingredients with hot water, broth or tomatoes, and juice. Boil for five minutes.
- Add salt and other spices to taste.
- Do not add thickeners, flour, milk, cream, noodles, pasta, or rice. Add these ingredients when the soup is heated for serving.
- Fill canning jars halfway with solids from the soup mixture. Continue filling jars with hot liquid from the soup mixture, leaving 1" headspace.
- Process in a pressure canner.
- Use 11 pounds pressure for dial gauge canner or 15 pounds pressure for weighted gauge canner.
- Process pints for 60 minutes and quarts for 75 minutes.
So Easy to Preserve. 2014. The University of Georgia. Pp. 105, 310.