Pressure Canning Minestrone Soup

Minestrone soup is a classic Italian soup made with a variety of vegetables and beans. It’s a hearty and satisfying dish that is perfect for chilly evenings. However, preparing and cooking minestrone soup can be time-consuming. This is where pressure canning comes in handy. By pressure canning minestrone soup, you can preserve it for future meals and save time on cooking.

In this article, we will walk you through the process of pressure canning minestrone soup. We will cover the ingredients, equipment needed, steps to prepare the soup, and the pressure canning process. By the end of this article, you’ll be able to make and safely store your own delicious minestrone soup.

Ingredients:

To make pressure canning minestrone soup, you will need the following ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 zucchini, chopped
• 1 can diced tomatoes
• 1 can cannellini beans
• 1 can kidney beans
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups vegetable broth
• 1 cup small pasta (such as ditalini or elbow)

Equipment:

• Pressure canner
• Canning jars with lids and bands
• Ladle
• Funnel
• Jar lifter
• Bubble remover tool
• Clean kitchen towels

Steps to Prepare the Soup:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic to the pot and sauté until fragrant.
3. Add chopped celery, carrot, and zucchini to the pot and cook until they begin to soften.
4. Add canned diced tomatoes, cannellini beans, kidney beans, dried oregano, dried basil, salt, and black pepper to the pot. Stir to combine.
5. Pour in vegetable broth and bring the soup to a boil.
6. Reduce heat and simmer for 30 minutes.
7. Add small pasta to the pot and cook for an additional 10-12 minutes, or until the pasta is tender.

Pressure Canning Process:

1. Sterilize canning jars, lids, and bands according to the manufacturer’s instructions.
2. Ladle hot soup into each jar, leaving 1 inch of headspace at the top.
3. Use a bubble remover tool to release any air bubbles in the jar.
4. Wipe the jar rim with a clean kitchen towel to ensure a tight seal.
5. Place lid and band on the jar and tighten securely.
6. Place jars in the pressure canner, following the manufacturer’s instructions for water level and pressure.
7. Process the jars for 90 minutes at 10 pounds of pressure (adjusting for altitude as needed).
8. After processing, turn off the heat and allow the canner to cool naturally.
9. Once the canner has depressurized, remove the jars and allow them to cool on a clean kitchen towel.
10. Check the seals on each jar by pressing the center of the lid. If the lid does not flex up and down, the jar is sealed and can be stored for future use.

Pressure Canning 

FAQ

Q. How long can I store pressure-canned minestrone soup?

A: Pressure-canned minestrone soup can be stored for up to a year in a cool, dark, and dry place. It’s important to check the seals on the jars regularly to ensure that they remain tight and the food inside is safe to eat.

Q. Can I add meat to the minestrone soup before canning it?

A. While it’s possible to add meat to the soup, it can make the canning process more complicated and increase the risk of spoilage. It’s best to leave out meat and add it when you’re reheating the soup for a meal.

Q. Can I use a water bath canner instead of a pressure canner?

A. No, minestrone soup contains low-acid ingredients such as vegetables and beans, which require a pressure canner to reach the necessary temperature and pressure to safely preserve the food.