Canning homemade soups, stocks or stews can help you save money, gain control over what’s in your food, and save time in meal preparation. To ensure safe, high quality home-canned products, always follow research-based recipes when canning. Safe, tested recipes for home-canned soups and stews are based on laboratory measurements of pH and heat penetration into the jars during processing, which are specific to the recipe being tested. Untested recipes from the Internet, books, or grandma’s recipe stash should not be canned, since safe processing times for those recipes can’t be determined. Instead, enjoy those soups and stews fresh, or frozen for longer storage.

The recipes included in this publication are research-based for safe home canning. The thickness of the soup or stew affects processing time by changing the rate of heat penetration into the food. Do not modify recipes, change the amounts of ingredients used, or add any extra ingredients, unless options are given in the recipe.

Soups, stocks and stews made with meat and/or vegetables are low-acid foods. To prevent the risk of botulism, they must be processed in a pressure canner. There are no safe options for processing these foods in a boiling water canner.

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