Canning Layered Soups - Raw Packed
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- Опубліковано 6 лют 2025
- Raw pack the same amount of goodness in each jar by layering your ingredients!
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Hmmm....I like your method Mickey. I think I will think of a few soups I'd like to have on the shelf and do an assembly line canning day. Maybe 6 or 8 jars of 4 different soups. What an amazing and satisfying day that would be.
This way is so simple. You are my genius friend!!! lol..... Thanks for all you put together to make things better for many. Jesus bless.
Hi Sandra. This is so fast and easy! Prepping the ingredients for your assembly line is what will take a little time, but other than that it will go super quick! The only time I hot pack my soup is if I did a big batch for us to eat and there's too much for leftovers. I'll can that up. Otherwise, it's always layered. God bless and enjoy your evening! 😊
Yes! I did not want to cook everything first. I like the same in every jar, but no where can you find it. 🎉
@sushicourier I'm glad this was helpful and thank you for watching! 😊
I haven't made this in a long time. Hubby loves it when he can grab a jar of soup for lunch. Thanks for the reminder.
Hi Lea Anne. This is so fast and easy, plus you can make any type of soup this way. The only time I hot pack my soup is if I did a big batch for us to eat and there's too much for leftovers. I'll can that up. Otherwise, it's always layered. I like grabbing this on a cold winter night or when I didn't plan something for supper. 😊
@@OuttheBackDoor I just canned up some leftover chili. I was afraid it would turn mushy but hubby loved it, he loves food of any kind!
😂 Sounds like my hubby. He'll eat almost anything! 🤭
Nice job I am new to canning meat and it is wondeerful. Love to watch you,
Hi Sheryl. I'm glad this was helpful and thank you for watching! 😊
Yes I'm stalking you😜 thanks for another wonderful helpful video. Looks good. Thanks again, 🙏💕 from Arkansas
Hi Tina! Oooo, my first legit stalker! 😂 You may stalk me all you want and I'm glad the videos are helpful! I hope it stopped raining for you. I keep putting more wood in the woodstove to keep it warm in here. Our evenings have been holding around -30° for the last 5 days and it won't be warning up until maybe Saturday evening. 🥶😊
@@OuttheBackDoor now we have ice lol then more rain🙄 can't complain could b worse, I still have electricity 😁 🙏💞 from Arkansas
Good morning, Tina. I'm always grateful for power! About a month ago we had ice mixed in with a couple of the snow storms and big limbs of trees were snapping off because of the weight. The the winds came screaming in taking down a lot of trees. We have a large dead poplar right next to the power line in our yard. I'm going to have to call the power company to come take it down before it comes down onto our line. During heavy rain storms in the summer the sump pump can be cycling every 3 minutes. If we lose power, I wouldn't have time to hook up the 12v back up battery or get the generator started. Our basement would be flooding. Let's not even think of bailing. Been there done that many times. I bail as quickly as I possibly can, make my way upstairs without dumping the water in the process, dump the water out, get back down to the sump hole just in time to bail before it comes to the top of the hole. Repeat, repeat, repeat until the power is restored. 🥵
I imagine driving becomes nasty with the ice. Another question, has the weather patterns you've experienced in the past year been normal or unusual? Sorry, long winded here. Time to grab my coffee and get to chores. 🤭😊
@@OuttheBackDoor ice is gone now thank goodness, gosh I can't imagine up an downstairs toting buckets. If all the rain we got had been ice we would have been n big trouble, still lots of limbs down but nuthing major. Yes the weather here has been unpredictable, we've had rain, snow, an thunderstorms all n same day. Crazy times with weather gardening has been very hard with temps way over 100s. Maybe this year will get better. Hope u r fine an got your hot water fixed🙏💞 from Arkansas
Just by watching videos, I knew this was possibly something I would like. Thanks for confirming it. Love this video.
Hi Rosewood. I'm glad this was helpful. 😊
I sometimes add v8 juice instead of beef broth.I like it both ways.I make the beef & the V8 or tomatoes juice .Beef stew meat,hamburger meat,Venison,Chicken,Pork. It's all good.
Hi M walker. The V8 is a good idea! Using spicy V8 gives it a mild zing. 😊
@@OuttheBackDoor Yes,I do like the zing.Spicy V8.sometimes add salsa ,couple T to veggie soup.
Woohoo! You're my kind of canner! 👍🌶🤣
Beautiful video to end my day. I had to 🤭 chuckle cause I was just thinking about canning up more soup.. BLESSINGS
Hi Carolyn. This is so fast and easy! The only time I hot pack my soup is if I did a big batch for us to eat and there's too much for leftovers. I'll can that up. Otherwise, it's always layered! Have a blessed evening! 😊
As soon as you said venison. I subscribed. All our red meat is wild. So good to see some one canning with it.
Hi Nana the Canner. Welcome to the channel! My husband and I hunt and fish for most of our meat. Very rare do I buy beef and that's only because some of our family doesn't care for venison, so when I prepare a meal for them, I've got to go to the store. 😊
love your videos!
Hi Lori. Thank you and I appreciate you watching! 😊
Very hearty soups !
Hi Sharon. They're hearty and super easy to make! I love being able to grab a jar of this at the last minute when it's cold out or I don't have anything planned for supper. 😊
Im with you on the soup layering comes out so much better. Always enjoy your videos. Have a great week
Hi Debbie. And this works so well with many variations of soup. Thank you for stopping by and I hope the rest of your week is great as well! Blessings 😊
I love this idea! When I do my vegetable soup, I will do it this way, but instead of adding water, I will add beef stock! 😊
Hi k king. This is so fast and easy! The only time I hot pack my soup is if I did a big batch for us to eat and there's too much for leftovers. I'll can that up. Otherwise, it's always layered! Another viewer said she makes her broth and seasons it, then adds it to the jars. Beef stock is a good idea too! 😊
Thanks. I'm going to start doing this this week as a way to get some soup on the shelves while making sure that food doesn't go to waste in my fridge.
Hi Joan. I'm glad this was helpful. I find canning soups in this fashion, super easy. Have fun canning! 😊
I bought some Tattlers during Covid when I couldn't find regular lids. Haven't used them yet but your success rate inspired me to give 'em a go this weekend. Nice video.
That's great! If you have any issues or questions, let me know and I'll try to help you out the best I can. I have suggested to new Tattler users to use them to can jars of water for practice. That way if it doesn't seal, you're only out a little time. 😊
Thank you, that’s how I do my soups as well.
Hi Susie. Isn't this the easiest? The only time I hot pack my soup is if I did a big batch for us to eat and there's too much for leftovers. I'll can that up. Otherwise, it's always layered! 😊
Great video Mickey. Getting ready to do a bunch of chicken veggie soup & came to see how you do yours! I'm missing you on here. Hope all is well. God bless. 🙏🙏
Good morning Sandi. So nice to hear from you! I should be cleaning out the freezer and canning venison stew meat and soups, but time has been short on my end.
We've been making monthly trips to Mayo Clinic and I come home with the flu or pneumonia after each trip. As Mike says, I'm visiting the petri dish. Other than that, I'm hanging in there. I hope you're doing well! Have fun canning. God bless. 😊💗
@OuttheBackDoor Take care of yourself. You'll get it all done. Maybe not in the way we'd like when "life" gets in the way, but we just have to do what we can, when we can. It'll be alright. ❤️🙏
Thank you for making this video! I wanted to make chuck roast beef with a minimal amount of vegetables for extra broth and I wasn't finding the instructions on the safe food preservation website. Thank you for confirming that hot water is not required.
Hi Mrs. Allen. I'm glad this was helpful. Thank you for watching! 😊
Never thought of doing this way..thank you. 👍🙋🏻♀️
Hi Nydia. It's so fast and easy! And you can do so many flavor variations like this. 😊
A great recipe! Thank you, Mickey, for sharing 🍲😊
Hi Sandra. I really like this method because you can make so many different varieties and it's fast and easy! 😋😊
I have done this a number of times, and I like to put the raw meat in last, because meat residue tends to stick to the jars, and I'd rather clean that off from the top of the jar than the bottom of the jar. I also do the layers all at once in each jar, instead of moving the canning funnel for each round. Sometimes I also do just a vegetarian version, and I might add a pint of canned meat and/or beans, depending on how many people I plan to serve.
Hi VagabondAnne. Thank you for sharing your tip and how you like to do yours! 😊
That's a good tip, thank you! I find vigorously swishing the chain maille scrubber I use for cleaning cast iron does a great job removing stubborn residue inside jars. Hopefully I remember to add the meat last next time, though!
Laura, be careful with the chain mail on your jars so they don't get scratched and compromise the integrity of the glass. I just use a scotch brite scrubby in mine. 😉
@@OuttheBackDoor Yes, I felt the same - metal can etch the glass enough that it can break under pressure. I am also careful to not use metal utensils in them, or allow people to plonk the butter knife into it when washing dishes.
I like this process much better.Seems more organized! Thanks
Hi SweetSue. I like this because I'm getting an equal amount of everything in each jar instead of the last couple of jars having mainly broth and barely any "guts" to it. 😉
Very smart idea! Thank you.
Hi Bertie. Thank you and nice hearing from you! 😊💜
Good idea!!!!
Hi Donna. You can do this with many varieties of soups! 😊
Sounds yummy. When I make soup I try to add spices and herbs that add flavor but also good for your illnesses.
Hi Di. Good idea! 😊
Thanks. Thats pretty much what I was thinking of doing today.
Have fun canning, Kay. 😊
I do the same thing. I like every jar of soup or whatever I am making to have equal amount of everything in it. When I watch some people do canning and they are scooping from a big pot I'm thinking is every jar getting equal? Is every jar getting enough meat or are they getting all veggies? The only thing I do different is that I do make my broth in a pot so I can get it flavor the way I like first and I also add herbs and spices to mine.
Hi Kamikazi. I totally agree with you as far as you do not get the equal amounts in each jar, even if you stir it up well with each scoop. The only time I hot pack my soup is if I did a big batch for us to eat and there's too much for leftovers. I'll can that up. Otherwise, it's always layered. I like your idea of making the broth seasoned ahead of time to pour over the layers! 😊
Great video. Thank you for all your knowledge and generosity sharing 😀
Hi LittlePrepper. Thank you, and I really appreciate you watching! 😊💜
Love this. New subscriber here.
I normally do my soups canned after preparing them but definitely gonna do a try this way
Hi Red Gingerbread Pam. Thank you and welcome to the channel! The only time I hot pack soups and stews are if I made a large batch specifically for a meal and there's too much for left overs. I'll can that like you normally do. Layering soups, of all varieties, are so easy and fast! A couple of viewers also mentioned they use broth or seasoning in the jars before canning. I'll do that also, depending on the soup I'm "building." Thank you for watching! 😊
Hello there I am new to canning and want to make this soup - I live in Australia - I have a question - when canning as you said those that don’t seal you use that day for lunch - if the food has been sitting out for 12 to 24 hours as I live in a warmer climate if this happens can I still eat the soup if the seal hasn’t taken - or in a warmer climate will it go bad quicker? Thank you in advance - great video
Hi Jill. One way to reassure yourself if you have a seal failure within the first 24 hour period (I usually check my jars around 12 hours) and the ambient temperature has been on the warmer side, boil your soup for 10 minutes before eating it. This would kill any bacteria, if any, that started while sitting on the counter.
On average the temperature in my home during the summer months is around 66° to 68°F and that's why I put my failed sealed jars in the refrigerator and use them that day or within the next day or two. I hope this helps. 😊
What are you putting in after the meat? 1/3 cup of what. You did not say or it was edited out.
GM48, I usually put potatoes and carrots next. The ingredients can be anything you like, in any amounts you like, and the order really doesn't matter. You may add green beans, kidney beans, beets, rutabaga, chicken instead of beef, bullion or broth instead of water, and use different seasonings. It's all up to you. I mainly wanted to show the layered effect of getting equal amounts in each jar and that assembly was very easy. 😊
Thank you, have not tried this yet , but I did not understand when you said you were going to stack your jars, please explain this. Susie T
Hi Susie. My canner is tall enough to double stack quarts in it with a canning tray between the layers. I hope that clarifies what I said. 😊
Love this idea, and I will try it in the future. Right now I have some potatoes and some London Broil. Do you think I could layer these together in the jar with some beef bouillon powder? Do I add water, how full do I pack my jars? Thanks!
Hi Destiny and Purpose. Yes! You can do any variation of meats and vegetables using this layer method! Adding broth or bullion & water will give a richer flavor than plain water, but you can add salt & pepper, onion or garlic, pepper flakes, anything you want! Have fun and be blessed. 😊
@@OuttheBackDoor Thank you so much! I wanted to raw/cold pack this and just wasn't sure. I will be adding some garlic and onions too! Meat and potatoes on my shelf!! Praying you are abundantly blessed! ❤
@@destinyandpurpose Amen and I receive your blessing! ❤
Hi! I really enjoyed your video. I do have a question because I'm new to pressure canning and since it's Autumn, I'll be making lots of soups. Is it safe to pressure can Leftover ham and bean soup? (already cooked?) My family absolutely loves this soup and I would love to stock my pantry with it.
Hi Amy. Yes, it is ok! 75 minutes for pints and 90 minutes for quarts. I make and can my version of Campbell's Bean and Bacon soup using ham. Make sure to leave a 1" headspace for this one! 😊
@@OuttheBackDoor ty so much!
@amywons9357 you're very welcome!
Grest video
Hi Mel. Thank you, and I appreciate you watching! 😊
@@OuttheBackDoor thank you.
I have never pressure canned before, can someone please tell me why you don't use iodized salt when canning?
If all you have is iodized table salt, you may use it. The reason most canners do not use it is because it will turn your liquid cloudy and there's also fillers in it. I personally don't use iodized salt for anything. I use Redmond Real Salt, sea salt, or pink Himalayan salt. I hope that answers your question. 😊
@OuttheBackDoor Thank you so much for replying so fast. I definitely appreciate all the help I can get
@@russellejoice7532 I'm here to help any way I can! 😊
Do you prefer tattle lids over regular canning lids. If so, do they hold their seal as long? Thanks for this video, I'm cannig turkey soup today.
Hi WifiGranny. Yes, I actually use my Tattlers 95% of the time. I've got some jars with Tattlers in the pantry that are marked 2016. I'm not saying I've never had a failure with them, but for the amount I've used them, it's nominal.
I do like the ForJars canning lids when it comes to metal flats though. I haven't had any failures with those as of yet. 😊
If I added 1/2 piece of bacon instead of the beef how much process time?Bacon is thin
Hi Grace. I may do some unconventional canning, but some things I stick to. Even if I have a small amount of meat in whatever it is I'm canning, I'm still processing for regular "meat" times. I would do 75 minutes for pints and 90 minutes for quarts. Maybe someone else would tell you differently, but I'm not wavering when it comes to that. 😊
Have you ever can ricotta cheese?
Hi Bonnie. No, I have not. 😊
You're not supposed to can pasta anyway
Hi Mouserjan. Other than the fact that pasta tends to get mushy after being canned, why do you feel you're not supposed to?
@@OuttheBackDoor the USDA says not to can Rice Pasta or use thickening agents such as flour You do you I'm not going to argue with you but that's what it says. I boil pasta and put in small ziplock baggies in my freezer If I want noodles in my soup I pull out a single serve of noodles from my freezer and add to my soup when I heat it up.
I personally don't care for mushy noodles so I don't add them when making my soups to can. I also quit following the USDA canning and preserving guidelines many years ago. They keep changing their minds every other day and I personally (my opinion) think they are feeding us a bunch of bologna with many of their rules and regulations in order to have control. If I see it marketed in the grocery store, there should be no reason why we cannot do it in our own kitchens. Commercial canning is done at the same temperature as we use at home. I use common sense (which nowadays is not so common) when it comes to canning different things. I practice cleanliness, check the pH level of new things I'm planning on trying to can, along with recommended processing times. I spoke to a health inspector years ago (who cans himself) asking what all the rules and regulations were about. He said because most people don't have common sense and would make themselves sick. I'd honestly like to know why the USDA or whomever, says not to can pasta or rice. I also use flour in my cream soups or arrowroot powder as a thickening agent that I can. It's not like I'm making a solid mass that heat can't pass through. They have yet to give me a scientific and reasonable answer. That's why if you look through my canning playlist you'll see videos in there which I would consider unconventional canning according to today's standards. I also teach people how to WB can low acidic foods. The Amish don't use pressure canners. Neither does the rest of the world except for Canada. It's rare to hear someone on the other side of the world understanding what I'm talking about when sharing a pressure canning video. They WB can everything. I'm not trying to sway you to my beliefs, but I'd just like you to know where I'm coming from. You do what works best for you and I appreciate you sharing your thoughts. 😊