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Home » Canning Recipes

Is It Safe To Can Homemade Chili, Soups, and Stews?

Submitted by on January 2, 2011 – 8:33 pm 106 Comments
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canning beef stew


I’ve heard a lot of other people saying that they like to whip up a huge batch of their favorite chili or soup and can the leftovers for a stash of easy convenience foods in a jar. Jackie Clay from Back Woods Home has said that it’s safe to can soup or your own recipe of chili (beans and all) as long as you process it in a pressure canner at 10 lbs pressure for 90 minutes for quart sized jars.

I guess I’m wondering though, how do you know what is okay to can? I know there are some things that aren’t too tasty to put in a jar, like broccoli for instance. Sometimes the flavor changes after being canned. Sometimes things just turn to mush. Would I just have to learn through trial and error?

Does anybody know any “rules” about canning your own recipes for quick convenience meals? Would I just base my processing times on the ingredient that needs to be canned the longest (like, if there’s chicken in the soup then I would process the jars for as long as chicken by itself needs to be processed, since meat needs more time than veggies)?

How do you experienced canners do it?


It is safe to can soup, stew, and chili you’ve made at home from scratch as long as you are processing them in a pressure canner (no exceptions!!).

Generally, you can can anything at home that you see canned at the grocery store except for “cream of…” soups and anything really thick, like refried beans.

You also want to be very careful when adding rice or pasta to soups. These foods get very thick once they’ve been processed, and can prevent the soup from being heated adequately in the center of the jar, leading to an increased risk of botulism. Botulism is a very dangerous form of food poisoning, which can be deadly. It’s nothing to mess around with. It’s much safer to add rice or pasta to the soup when reheating it from the jar.

Go easy on herbs and spices, as these tend to get stronger after the canning process. Especially hot spices. You can always add more spices to home canned chili, soups and stews when you’re ready to eat them.

If you are canning soups or chili that contain fully cooked beans they may get over-processed when canned, resulting in very mushy beans. If possible, it’s best to can beans that have only been cooked for 30 minutes or so. This can be tricky when you are wanting to can already cooked leftovers. Just keep the resulting texture in mind.

It’s completely safe to can meats and vegetables together. Just be sure you are using a pressure canner! Process pints for 75 minutes, quarts for 90 minutes, at 10 pounds pressure. (If you live above 1,000 ft. in elevation, increase to 15 pounds.) Any kind of meat can be canned: wild game, pork, chicken, beef, fish, you name it!

You can use fresh, frozen (thawed), or even dehydrated foods to make your soups, etc. for canning.

If you’re afraid that your stew is too thick, you can always add some broth to loosen it up.

Always make sure your chili, soup, or stew is heated just to a light boil before ladling it into warm, clean canning jars.

How do I know it’s safe to eat?

As long as you:

  • avoid using rotten produce, wash fresh foods before handling, cut away bad spots, only use fresh meat or meat that hasn’t been thawed for more than 2 days.
  • always wash canning jars in hot, soapy water before filling them, then simmer them for 10 minutes in a pot of water or run them through the dishwasher to sanitize the jars.
  • wash lids and rings with hot soapy water before canning.
  • always handle food with clean hands and clean tools.
  • heat the food just to a boil before ladling into clean jars.
  • process meats and veggies in a pressure canner at the appropriate time and temperature.
  • allow the jars to cool for 24 hours before making sure the lids sealed properly before storing them.
  • store the foods out of direct sunlight, protected from extreme temperatures.
  • make sure that the lid cannot be easily pulled off by hand before you consume the food in the jar. (Sometimes lids become unsealed after being stored for a while.)
  • never consume home canned foods that have mold growing in the jars, have a funny smell, or the lid is bulging.
  • reheat canned foods to a simmer for 10 minutes before consuming.


It’s best to consume home canned foods within the first year for best taste and nutritional value, however they’ll still be good many years down the road. I typically try to eat up our canned foods within 5 years.




  • Jessica KULL says:

    Hi! I want to can my chili, but use 2 cans of Bush’s Chili Beans as part of my recipe. I am reading that I shouldn’t use precooked beans. Do I need to change my recipe? Thanks!

  • Chris says:

    I made ham n green bean soup. I have a lot of left over. Can I can it? Ten lbs pressure I’d guess for 90 min? tky in advance.

  • Allen says:

    Is there any problems if I heated the thick stew prior to putting into jars, then pressure can it?

    • anonymous says:

      The only thickener that should be used during canning is clear-jel, not the same as sure jel. If your sauce is too thick, the heat from pressure canning cannot reach the center of the jars, and botulism spores would not be destroyed. Flour and cornstarch are no longer considered safe in recipes.
      For recipes that need thickening, it’s best to can them minus the thickening agent, and add it at time of heating your jars to eat.

  • Sonja says:

    Thanks for this great post about canning homemade soups and chili.
    I am completely new to pressure canning – only canned a with the water bath method until now.
    My pressure canner is arriving tomorrow and I cooked a huge batch of homemade thick ground turkey/dried bean chili in the crockpot today. I first wanted to just freeze it in portions. Now I am considering to can the chili in the new pressure canner over the weekend. I found a few sources saying it shouldn’t be too thick, but it is hard for me to say what is too thick. Mine is not as thick as refried beans but also not soupy (if you know what I mean) ;). Could I just can this with the pressure canner 10lbs pressure for 90 minutes? Thanks in advance.

  • Clarisa says:

    We just made a 7 quart batch of chili. We soaked and cooked the dried beans, cooked the beef……question is…they are in the pressure canner now at 10# pressure 90 minutes. Was informed we can’t use may and beans in quart jars…..Will these be OK?

    • Kendra says:

      The only risk is that if you use too many beans the chili will get really thick in the jars, which can prevent it from being heated adequately in the center (thus taking a chance of botulism). If it turns out really thick (like canned refried beans, for instance), I’m not sure I’d risk eating it.

  • D Ellison says:

    I am new at canning and have only done a few things. However, my husband wants me to can the left over soups I make. My soups are already fully cooked. Do I still need to put them in a pressure cooker and if so how long? I do not want the soups to turn to mush. Or can I put the fully cooked soups in my sterile jars and give them a 10 minute bath in boiling water? My soups I normally throw together like I have always done my family and friends love my recipe that doesn’t exists only by taste. So following an exact recipe to make my soups work would be difficult.

    Please help me or point me to the direction that I can find I solutions.

  • Diane says:

    If you have an electric pressure canner/cooker would you cook say chili or soup in pint jars for the 75 minutes?

  • Leta says:

    I just started canning soups and jams my question is how long can you store soups and jams?

  • Missy says:

    We live in Colorado, 6000+ feet. We are it getting into the canning world and are so excited! My husband and I add beer to our red chili, can I still can the chili. We will leave the red kidney beans (they are canned beans) out and add them when we are ready to heat and eat. Also, will thicken when we reheat but not when canning. Thank you.

  • Jennifer says:

    Can I pressure can my own chili and soup recipes (without adding starches and dairy) or do I need to follow some types of rules? Do I have to have a certain level of acidity to ensure food safety? Obviously I would need to follow the rules for processing, 90 mins at 10lbs pressure for the lowest acid product in the recipe (right?). Can you suggest a good website that I should check up on as the best example of the ‘rules’ please?
    From what I understand, I need to use dried beans that have been boiled at least 30 mins (soaked first) and then add all the other ingredients as I see fit. Once processed, how long would the chili last for?
    Thanks so much!

  • china blue says:

    I am a 4th generation canner. Over the years I have canned and seen others can most everything you can imagine, all manner of soups, meats, game..even fried chicken! One hard and fast rule that I was raised on was after opening always boil it for 10 mins, uncovered BEFORE eating it. The heat and oxygen kill the botulism toxin. I was taught this many years ago (I’m pushing 60) and have found this is in accordance with current CDC guidelines. We never eat anything (other than jams/jellies) without doing this and NO ONE ever eats any home canned product right out of the jar. Neither I nor anyone in my family or circle of canning friends has ever had any problems with illness related to canned foods. Just thought that might help those that are new to canning.

    • becca says:

      thank you for posting this-that is the primary reason why I am scared to can! I think now I’ll really start to give it a try.

    • Anonymous says:

      Hi, I have never canned except for salsa and I just make the salsa boil it and boil jars and lids. Then take the jar out and pour salsa and seal it. My question is can I do the same with red chili? I make my red chili w chili pods boil and blend then boil it. season w salt and garlic. Can I can it just like I do w salsa? thank you!

    • Bruce says:

      Well this sounds like a good rule of thumb for meals canned like pork and beans or canned chilli or a stew that you obviously want to reheat before eating, there is no way I’m going to boil my canned sockeye salmon or tuna before making my salmon or tuna sandwiches.The vinegar and or lemon juice added at 2 tbl per pint or 1 per 1/2 pint increases the acidity of the food and makes it safe as long as you follow the correct processing times and pressure rules. Oh and the vinegar and lemon juice help cut the natural fat in these two kinds of fish and also improves the flavour .

    • shelly broeckx says:

      We have eaten lots of canned salmon right from the jar…but that is probably the only thing. I can’t see any reason to heat it up, and hot salmon doesn’t make a good sandwich 😉

    • cynth34 says:

      “NO ONE ever eats any home canned product right out of the jar.” …. I can’t say that. We had a major storm one year, was without power/gas/electric for 5 days/nights. Guess what we ate? … Yep my stores of home canned goods, fruits, veggies, beef chunks,soups and stew AND chili! Wasn’t as tasty as when heated. But it served it’s purpose!

  • Marsha says:

    Thank you for answering my question. After reading several articles on several websites I have decided to dump both batches out. We feel fortunate that we didn’t get sick after eating the soup today for lunch. That was around 12:00 and it is almost 8:00pm so think we are going to not get sick. I am thinking about getting a pressure cooker for next summers canning have been hot bathing for several years and have never had any trouble. Just not worth taking a risk from now on.

    I had another site suggest to add sugar or evaporated milk and if still taste tart that the soup was starting to spoil. Not going to even try it just going to get rid of it not worth getting sick over.

  • Marsha says:

    I recently about a month ago cooked both homemade vegetagle and chilli soup both open kettled for at least 3 hours. I then put into a hot bath canner for 60 minutes to heat for a seal. Have not tried the chilli to date but did open up vegetable soup it smelled okay so heated up and we ate it. It had a tart taste like too much tomatoes to it used v-8 juice instead of tomatoe juice when I cooked it. Is there something I can add to take the tart taste away or is going bad?

    • Marsha,

      If you canned your vegetable and chili soup in anything but a pressure canner, you’re risking some serious food poisoning. Botulism can be deadly, and is completely undetectable (you can’t smell it, see it, or taste it). I hate to say this, but if I were you I’d throw it all out. It isn’t worth the risk. 🙁

      • Anonymous says:

        I have always canned my foods in a bath canner it’s just how I was taught. I’ve never had any problem with any of my pickles or foods…

        • Kendra says:

          Just know that if you water bath can ANYTHING low acid (meats, vegetables, soups, etc.) you are taking a risk of poisoning yourself and anyone else who eats that food with deadly botulism. You’re playing Russian Roulette. It really isn’t worth a life now that you know. Don’t take my word for it though. Do your own research online. You’ll find plenty of info to back up what I’m saying.
          Be safe. 🙂

    • janet says:

      If you did not pressure can in a pressure canner (not boil in a water bath canner) I would not eat, especially since their is a “tart” taste. You are taking a great risk.

      • anonymous says:

        Even though our ancestors open kettle canned items, at the time there was no such thing as a pressure canner. Another thing to remember is that with our over use of antibiotics and other medicines, germs have become stronger and more resistant than they were back then. Please don’t put your life, or your friends and families, in danger just because open kettle canning seems easy and appropriate to you.

  • Debbie says:

    Thank you Kendra – This is new to me

  • Debbie Hehemann says:

    I have this recipe, i think it is ok to can it w/o the pasta and i have a pressure cooker? Can you look at it and give me your thoughts?

    2 tablespoons olive oil
    1 large onion, cut into 1/4-inch dice
    2 stalks celery, cut into 1/4-inch dice
    1 large carrot, cut into 1/4-inch dice
    4 cloves garlic, pressed through a garlic press or minced
    8 cups chicken or vegetable broth
    One 28-ounce can diced tomatoes
    One 15-ounce can garbanzo beans, drained
    One 15-ounce can kidney beans, drained
    1 cup uncooked elbow macaroni pasta
    1 cup fresh or frozen peas
    2 tablespoons chopped fresh oregano
    Salt and pepper to taste

  • Amanda says:

    This is the chili recipe we love..Just using morning star soy crumbles instead of beef. Is this an okay recipe to can? Thank you so much. I am learning a lot!

  • Amanda says:

    I have a favorite chili recipe I am excited to can. However, we use soy crumbles instead of ground beef. Do I pressure can it the same way as regular chili? Also, I would like to can it with canned beans in it. Is this okay?

    • Amanda,
      I’ve never canned with soy as a meat replacement. You might wanna do some more research on that. Also, I wouldn’t recommend using already canned beans in the chili. They’ll get mushy. It’s best to use beans that have only been boiled for 30 min. and aren’t fully cooked. Maybe toss them into the chili mix a half an hour before it’s finished, then can it. Good luck!

  • Bill Shaffer says:

    New at caning and need all the help I can get.

  • Tasha says:

    My pressure canner says it takes 19 pints but the second layer of pints stick above the rim of the pressure canner pot. How much water do I need, and can I can this way?

  • marvin douglas says:

    go to wal mart buy a ball blue book for canning, I use it and have never lost anything to spoilage

  • Jen says:

    To add to what Kris said, also don’t use any oil (like vegetable oil for sauteing).

    A reliable canning book is good to have. For example I have one by Ball which I refer to often. When I make up a soup that I want to can, I take an educated guess for how long I’ll need to pressure can it, then I flip though my trusty resource book and check out the processing time for each ingredient I put in, then I can it to that standard. Tonight I’m canning a meatless/beanless chilli “starter” soup. I put it in quarts (make sure to release those air bubbles and wipe the rims!) and am processing it for 75 mins.

  • Isaaccreek says:

    My mom and I have been canning for years, she for over 30 years. She cans everything she can get her hands on and does it with water bath cause she has never had a pressure canner and seldom ever does anything spoil or make anyone sick. She still cans the same way. I used to can by water but now have pressure canner and also can all I can get with no problems. Did learn the hard way not to put rice in my soups first,what a mess but the dogs enjoyed it. I even make my own saur kraut that doesn’t require canning at all in water bath or pressure.

    • Isaaccreek,

      I know some folks like to continue in the tradition of doing things the way they’ve always done them, but PLEASE consider the risk your mom is taking by not using a pressure canner when canning low acid foods. She has been extremely fortunate not to get herself or somebody else deathly sick. Botulism is a serious, often fatal form of food poisoning. Spending $100-$200 on a good pressure canner is SO worth it compared to the possibility of death or at least hospitalization (and the bills that come with it!). Botulism spores can be living on anything she cans… it’s only a matter of time. PLEASE for heaven’s sake get her a pressure canner!!

  • eric lacy says:

    can I water bath fully cooked vegetable beef soup I was thinking put in jars while boiling then water bath is it safe or not

  • Cindy McNaul says:

    What is the shelf life for homemade veg soup that I can in a pressure Canner????

  • Kathy says:

    May try canning chili again. Last time I tried it tasted burnt. Was told I cooked it too long. Will try not cooking as long and then can it.

  • Kathy says:

    Sandy, I always pressure can my chicken soup for 25 minutes at 11lbs pressure for Qt and 20 minutes for Pints as stated in the Presto canning instruction book.

    I personally find that adding the veggies raw in the jar comes out better than premade veggie soup that tend to mush after canning. I usually just make chicken broth and add fresh carrots, celery and/or potatoes to the jar before pressure canning. The veggies come out just right due to cooking in the pressure canner. HTH.

  • Sandy says:

    Can someone explain to me why I would be required to process chicken soup for so long in a pressure canner after already spending a good 2 hours cooking the soup. I thought the cooking time itself would deter any bacteria. Thank You

    • Josh says:

      While not a very experienced canner, I am a food service professional with a college background in biology. Water boils at 212°F. Sadly, botulism can survive temps up to 240°F. This is why pressure canners are required to begin with. Adjusting the pressure increases the waters boiling point allowing it to heat the food above 240°F. Food cannot be boiled hot enough in an open pan to achieve these temperatures. Furthermore, it is crucial that the food be in the can and sealed at this temp to prevent potential recontamination. In the case of botulism, it is the toxins the bacteria produces while spoiling your food that are most deadly. So even boiling foods contaminated with botulism can be fatal. Despite botulism’s temp resistance, it cannot survive in an acitic food. Hence, you mainly need a pressure canner for alkaline foods.

  • Julie S says:

    Hello, I will be using my pressure canner for the first time and will be making chili. My favorite recipe is from:

    Now I am not fully understanding the acidity requirements. Can someone take a peek at this recipe and let me know if its ok to make as is or to add/delete an ingredient. Shelf life? no more than 1 year?
    Thank you for your time!

    • Hi Julie S!

      Now, I’m no expert, but I checked out the recipe and here are my thoughts…

      1. I’m not sure it’s safe to can with cornmeal. I’ve never seen any canning recipes using cornmeal, so that kinda stuck out to me. Personally, I think I’d leave that out. Maybe that’s something you could add back in before you eat it.

      2. Go easy on the hot peppers as canning them intensifies their “heat”. You might have to play around with the recipe until you get it just right. You can always add more peppers when re-heating, if it isn’t as spicy as you’d like.

      3. You probably realize this, but definitely add the cheese in after re-heating.

      4. Go easy on the spices also, as their flavors get stronger with canning as well. I’d probably hold off on the cumin and the garlic powder until re-heating.

      5. The chili recipe in the Ball Blue Book of Canning says to add the canned beans to the chili before serving. But Jackie Clay’s canning chili recipe says to add the beans before canning. However, she is using dried beans and cooking/draining them before adding to the chili to be canned. Maybe see which way works best for you?

      6. You’ll need to process pints for 1 hr. 15 min. and quarts for 1 hr. 30 min. at 10 lbs pressure.

      For best taste/nutrient quality eat the chili within a year, but it’ll stay good for many years as long as the lid stays sealed, and the jars aren’t exposed to extreme temperatures 🙂

      I hope that helps a little. Good luck!!

  • Ashley says:

    What if you dehydrate, or freeze dry your meat and veggies separately add seasoning and can it? would that work?

    • Ashley,

      Probably… but I think what would be even better for you is to keep them in their dried state, mix them together, and store as a just-add-water type of meal instead of canning. If they are freeze dried or dehydrated, they should stay good for a year in a jar. For longer term storage, you could add an oxygen absorber, or use a food saver vacuum to seal the jars.

  • Lisa Tollefson says:

    Great advice on canning soups. Can anyone tell me why no rice? I make a chicken soup with wild rice, and I’d like to can the leftovers (the freezer will soon be too full of antelope to add much soup). The rice is fully cooked, which might make a difference.

    I’m also looking forward to canning my own clam juice – with no added salt.

  • carolyn gee says:

    When i was kid they would can fish and everything else they could get into a jar.I myself go to a blueball canning book and then i know for sure,if it is ok to can certain items thanks

  • Tina says:

    I find this site interesting and informational. I have never pressure canned anything, although I bought one this year. I have done some water bath canning.

    I want to can 3 of my families favorite foods, Vegatable beef soup (using v-8 and frozen veggies), Chili (using ground hamburger, kidney beans and chili beans already canned from the store) and Homemade sloppy joe (Grandma’s secret receipe).

    Are these safe to can? Will the beans or frozen veggies turn to mush?

    Looking forward to assistance.

    • anonymous says:

      I have used frozen vegetables, they seem to hold up. Canned beans might turn out a bit mushy, and the Sloppy Joe recipe really would need to be ‘sloppy’. Cook it upon opening the jar long enough to evaporate the extra moisture.

  • Julie says:

    A novice canner needs some advice! In the midst of canning chicken soup I was called away on a family emergency. The soup was only able to process for 40 minutes – the instructions stated it needed to process for an hour and ten minutes. The jars sealed. Can I reprocess for another 30 minutes or do I take the soup at a loss? Thanks for any help!

    • Julie- I hate that you got called away right in the middle of things! I wish I knew the safe answer to this… but I’m just not sure myself 🙁 I’d contact my county extension and ask an expert. I hope you don’t have to toss it all!

    • rhkramer says:

      I’m not an expert, but here’s my advice anyway:

      When a jar does not seal, most canning instructions that I’ve seen suggest reprocessing (possibly with a new jar or lid or both–you need to see if one was defective) within 24 hours.

      So, if I got back from being called away within 24 hours, I’d reprocess it, but I’d reprocess it for the full time (in your case, an hour and ten minutes).

      If, when I got called away I knew I’d be gone longer than 24 hours, I’d see if there was a reasonable way to refrigerate it until I returned, and then if I returned within a reasonable time (maybe no more than 3 or 4 days), I’d then reprocess it for the full time.

      The problem with refrigerating while your gone is the problem of heating the other products in your refrigerator when you put the hot jars in.

      If I reprocessed the jars after refrigerating, I’d probably (1) make sure I started by putting the jars in the canner with cold / lukewarm (i.e., not hot / boiling) water to minimize the chance of breakage, and (2) add an extra 10 minutes or so to the processing times.

      Alternatively, if the food has been refrigerated, invite some friends over and have a party 😉

      • anonymous says:

        You would need to use new flats, when reprocessing, the old seal would impede air trying to escape the jars, possibly causing breakage. I would pour the soup into a pot and again bring it up TO a boil, and pour into clean, heated jars. If over 24 hours, and not stored in the refrigerator, I’m sorry, I would call this a loss, and dump it.

  • Ann says:

    It’s fine to PRESSURE can your own recipes if you follow the basic rules like adding starches later, and your processing time depends on ALTITUDE so call your local University Extension to verify processing times locally if you can’t figure it out based on processing tables.

    As for veggie items done in a water bath, no you should not do your own recipes. One reason is that the amount of acid has to be sufficient to kill botulism spores (among other things), otherwise they produce poison toxins that could easily kill a person.

    With fruits there is more leeway (not botulism, just regular food poisoning is your risk). You can follow your own recipes, but you need to replace cornstarch or other thickners with clear gel when making pie fillings (it tolerates higher heat, is more stable, produces a better product) and it still isn’t advisable to do sugar free stuff for home canning as sugar is the only preservative that we use when canning versus commercial canners now producing “no sugar added” canned peaches and the like.

    Personally, I made soup with a pressure canner last year, and now I’m afraid to eat it! I am a fan of making chili sauce, canned tomatos (can be done in water bath since lemon juice is added), and pickled veggies like dilly beans as well as fruit pie fillings.

  • aaron says:

    to make a ramen type of noodle I make my own fresh pasta, or parboil it (just a couple minutes in boiling water, till it’s soft on the outside but still hard on the inside). Rinse and dry it VERY well on towels. Then drop it in very hot oil until its golden, but not brown. Blot out as much oil as you can. Dehydrate or bake on low until very crunchy, then bag it up or dry can it. It should cook up in boiling water in a couple minutes. However, if you make fresh pasta, you can just freeze it, and dry pasta is easy enough on its own, but if you really want that Ramen feel, this is the way to go.

  • shirley says:

    What can you tell us about dehydrating, such as pasta, veg, and meat.?
    Have you ever made your own Mountian House packet where ou just add water and let sit for few minutes??

  • Lauren says:

    Another great canning book is “Putting Up” by Steve Dowdney. He is coming out next month with a second volume of this book and he has a website Thanks for a great informative website!

  • Black Star Ranch says:

    The Mrs and I can most everything. What’s most popular with the teenagers and myself is the chili (both beef and chicken), beef stew, ham & bean soup, meatloaf, spaghetti sauce, whole chicken, pears, peaches, and spiced apples. There’s no better place for an old retired layer than in a batch of chicken chili. The boys won’t even wait for it to be warmed up – they devour it right out of the jar.

    Kendra keep up the good work – I love this place! You and your readers are a wealth of information…..Thank you.

  • Pat says:

    We use this USDA canning guide as the definitive guide as to what we are able to can and processing times. Very handy resource, considering our tax dollars paid for all the research. It is a pretty thick book and the recipes are not too bad either.

  • Diane in TX says:

    Check out these ladies. They can everything!
    Enola Gay just wrote an article in Backwoods Home about canning bacon! She also cans cheese and lots of other stuff! Her family is still alive and thriving!
    Check out her latest refried beans canning adventure!

    I love to can chili. It is so nice to just pour it out of a jar instead of trying to thaw it out from the freezer.

  • Lynda says:

    Dana: It’s called *Amish Cooking* compilied by a Committee of Amish Women…Deluxe Edition Herald Press Scottdale, Pennsylvania Waterloo, Ontario. I also use my 1974 copy of Stocking Up and my Ball Complete Book of Home Preserving. Hope that helps.

  • Dana says:


    Could I please have the name of your Amish Cookbook? It sounds just like the one I had and I loved it dearly, I moved and I haven’t found it yet and I really miss it!!

    The one I had, had recipes just like your describing and also stories and such,like what you would need for a wedding of 100 guests etc.


  • Rachel says:

    Whenever you’re canning things like soups, where you have several things jumbled together, always set your processing time for the most low-acid ingredient in there. For example; if you’re canning chili, your main ingredients are going to be tomatoes, beef, and other vegetables. Since you’ll be canning meat, you definitely need to pressure can your creation. Find out the processing time for beef; and then add on an extra 10 – 15 minutes for good measure.

    Hope that helps!

  • Heidi says:

    I love canning chicken… I used Wendy Dewitt Youtube videos and checked the information with my canner instructions and … well all of the links are listed in this post:

    I’m going to can more next week!

  • kattmaxx says:

    I would get the latest Ball canning book. They err on the side of safety so you would be sure of the food you are serving your family.

  • barbara gantt says:

    I can tomatoes with veggies to use in soup. Example, tomatoes, peas, carrots, onions. You do use the food with the longest canning time to process. Only pressure canning. I have not canned meat. I freeze it instead. Barbara

  • Lynda says:

    I can everything and I have for years. I have ham and beans, spagetti sauce, baked beans, beef stew, lamb stew with barley, whole chicken, beef cubes, sausage patties, chili, beef stock, chicken stock,pinto beans, kidney beans, navy beans, smoked trout,tomato soup, chicken noodle soup, beef vegetable soup, apple pie filling, cherry pie filling, peach pie filling…if it fits in my jar, I’ll can it. You can find canning information just by Googling. I use my favorite Amish cookbook…even tells you how to make leaf lard and pie crust for 100 pies and bushel baskets of cookies!

  • Cathy Ethier says:

    What I do every year is make a vegetable soup base. I will cook tomatoes and frozen mixed vegetables together. I keep my jars in the oven to keep them warm and put the soup in the jars and seal. I just let the heat from the soup make the seal. We don’t put meat in it AT ALL. I will make a chicken, roast or some form of meat and add the leftovers of it, to the soup mix and make a pot of soup. This works great on those nights that we are out working and don’t have anything really “planned”. I have had great success with this….

    • rhkramer says:

      It doesn’t look like anyone else has commented–this is dangerous, you need to pressure can low acid foods. There is a slight chance you got lucky either because the tomatoes were very high acid or maybe you’ve always got the broth to at least 180 degrees for at least 10 (or 15?) minutes when you used the broth.

      I wouldn’t continue to take the chance.

  • Lanna says:

    Yup to what Kris said.
    My own fun tidbit? Beware of over-cooking. I’ve tinkered with my MIL’s spaghetti sauce recipe – she simmers it for 4-6 hours on the stove. I have to more simmer it for 30-some minutes and *then* can it, otherwise it tastes burnt upon opening it later on. Ah, good ole trial and error. 🙂

  • Kris Watson says:

    I teach canning classes and do quite a lot of canning of home recipes. There are a few hard and fast rules that I follow, such as:

    No dairy.
    No rice or pasta.
    Barley is okay, such as in veg-beef soup.
    Always pressure can, never water bath.
    Do not thicken soups or stews when canning. Do this when serving.
    Pre-soak and partially cook beans before canning. 1/3 of the jar is beans, 2/3 is water.
    Spices and herbs increase in strength over time, so go light with them or add at service.
    Never can a recipe that includes the herb sage. It becomes bitter when canned.

    Try and for step-by-step instructions, pictures, and videos. The Nolls use a steam canner. Would not recommend that.

    • Thank you Kris! That was exactly the kinda info I was looking for 🙂

    • Anonymous says:

      My 90 year old dad lives alone. I’ve pressure canned a vegetable beef soup, beef stew and sloppy joe and mailed it to him. I want to do clam chowder or a cream soup like tomato bisque. All he can handle is opening the jar and heating a bowl in the microwave, so adding ingredients later is not an option. Anyone have suggestions for tasty dishes completely ready in the jar? He does like chili, not too spicy and creamy soups. He likes pasta. Is there a way to do spaghetti sauce with noodles? Please help.

      • Kendra says:

        That’s very sweet of you to send your dad home canned foods. What a blessing! I wouldn’t recommend canning anything that will get very thick in the jar, as there is a risk of botulism there. Noodles and rice can make soups and sauces too thick unless you use very little. Chicken noodle soup with just a little bit of noodles added would be okay. Could you make a soup base that he could add milk to for creaminess? Chile con carne is really good. 🙂

      • anonymous says:

        You can find online a recipe for sweet and sour chicken in a jar. It has chicken, bell peppers, onion and pineapple in it. We love it.

  • Kimberly says:

    I’ve been wondering the same thing. I look forward to seeing what the more experienced canners can share.

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