How to Can Vegetable Soup
Homemade vegetable soup preserved by pressure canning.
The Short Answer
Vegetable soup must be pressure canned. Process pints for 60 minutes and quarts for 75 minutes. No pasta, rice, flour, or dairy.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Vegetable Soup
Fill jars half solids, half liquid. Do not thicken.
Headspace: 1 inch
Step-by-Step: Canning Vegetable Soup
- Prepare vegetables separately.
- Combine with meat (if using) and broth. Bring to boil.
- Fill jars about half solids, half broth.
- Leave 1-inch headspace. Remove air bubbles, wipe rims, apply lids.
Half-and-half rule: about half solids, half liquid. Packed solid jars prevent proper heat circulation. Think of it as canning soup ingredients, not finished thick stew.
Safety Notes
Important: Use longest processing time for any ingredient in soup. No thickeners, pasta, rice, or cream.
The Bottom Line
Vegetable Soup must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. Dairy is not safe for home canning. Can broth-based soup and add cream when reheating.