A Guide to Canning Onion Soup
Canning onion soup is a great idea because homemade onion soup recipes are healthier than canned onion soup since you know exactly what goes into each can. You might like to make a big batch of onion soup and can them all. This is a great way of having your own French onion soup stock whenever you want it, without having to make it fresh every time.
You will need a pressure canner to process your onion soup recipes safety at 240 degrees F. If you plan to make lots of cans of soup and other foods, it is well worth investing in one of these machines because it makes the process of canning onion soup safe and easy.
Preparing the Equipment
As your onion soup recipe is cooking, wash your jars, lids, and bands in hot, soapy water and rinse them well. Keep the jars and lids in hot water until you are ready to use them. If you let the jars cool down, they might crack when you add the hot soup.
Fill the pressure canner with a couple of inches of hot water and bring the water to a simmer over a medium heat. Remove a jar from the water using a jar lifter and empty the water out of it. Fill it with onion soup, using a jar funnel. Leave an inch of space at the top. Use a rubber spatula to stir the onion soup, to make sure there are no air bubbles in it.
Clean the rim of the jar with a clean, damp cloth and use a lifter to remove the lid from the hot water. Put the lid on the jar so the sealing compound is in contact with the jar rim and apply the band. It needs to be fingertip tight. Repeat this process with the other jars.
When you have filled all your jars, put them in the canner, making sure the water level is two inches high or whatever it recommends in the manufacturer’s manual. Leaving the vent pipe open, lock the canner lid and turn the heat up to medium high. Let the steam escape for ten minutes to make sure there is no air left in the canner.
Processing the Cans
Close the vent and adjust the heat, according to the manufacturer’s directions, to ensure you are using the recommended amount of pressure. Process the jars at the right pressure for the right time.
Remove the canner from the heat and let it cool down. Let it stand, without removing the weighted gauge, until the pressure naturally goes down to zero. Wait a couple of minutes then remove the weight and open the lid, tilting the canner away from yourself.
Take the jars out and put them on a towel. Leave them there overnight, and then check the seals on the lids. The lids should not pop up and down when you press them. If you cannot lift the lid off with your fingertips, the seal is good.
How to Store Canned Onion Soup
If you have any cans, which are not sealed properly, you can either refrigerate the onion soup recipe and eat in within a couple of days or reprocess it in the canner.
Clean the jars and lids, label the jars and keep them in a dry, cool place. One of the best things about canning onion soup is that the onion soup keeps for up to a year.
A pressure canner is a great investment if you regularly like to make French onion soup or, in fact, any soup recipes. You can make a big batch of delicious soup. Homemade French onion soup is full of nutrients and bursting with flavor. Unlike many commercial canned soups, there are no additives or artificial ingredients in a homemade onion soup recipe, just the best ingredients, lovingly prepared and combined by your own hands. If you can your French onion soup, cheese and croutons can be added afterwards.
Freezing Onion Soup
French onion soup and other onion soup recipes usually freeze well. The onion can lose some of its appealing texture when you thaw it so a good onion soup tip is to add some extra fried onion when you defrost the soup, to improve the consistency. The typical crouton and French onion soup cheese toppings do not freeze well, so add these when you thaw the onion soup recipe. The possibility of freezing soup means you can cook up a batch of easy French onion soup and freeze it in Ziploc bags or plastic containers for a delicious and quick future dinner.
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