I love canning. It is so satisfying to have a well-stocked pantry. Canned food is the original fast food, but so much better than takeout. I can have a meal on the table in twenty minutes by opening a jar of canned beans or canned beef stew and putting a pan of cornbread in the oven. It’s especially good if you add a quick salad or cottage cheese.
I can everything fresh I can get in season, tomatoes, corn, berries, and fresh fruit. My pantry shelves groan under pickles,jams, and jellies. When the summer growing season is over, I cook and can dry beans and soups. Home canned dry beans are delicious and much cheaper than bought canned beans from the store.
Canning soups is such a savings and convenience. I can homemade chili, home made beef stew, and bean soups. As I write this post, I am canning split pea soup. It will be delicious with hot cornbread on a cold day.
When canning soup it is very important to remember you must not use flour, pasta, or dairy products in your soups. There is no way to effectively ensure you have killed botulism in these products so NO canning noodle, dumplings, or cream soups. I I have any doubts about a product, I consult the internet.