You can boil the soup to simply preserve it for a long time. Here we will tell you how you can do it safely and hygienically.
Canning soup has many advantages. You can store them in jars for a long time, which will save you the hassle of cooking when you don’t have time. The cooked soup is also easy to transport.
Especially if you suffer from allergies, are vegan or vegetarian or just want to know what’s in your food, then soup is an ideal option for a quick lunch to take out.
Of course you can too Freeze the soupto last. However, you must thaw them before eating. In addition, glasses take up a lot of space in the freezer, which means it has to do a lot of cooling work, which also increases energy consumption. Therefore, we recommend storing in jars.
Make the soup: You should remember this beforehand
Before you start cooking soup, you need to know a few things.
you can only ready soups boil To preserve the soup, pour it into sterile jars and boil again. This creates a vacuum and all microorganisms are killed. This makes the soup long-lasting.
That you need for cooking:
- Ready cooked Soup
- masonry vessels with rubber ring and clamps or other heat-resistant masonry containers
- One special one preservation pot or a large pot
- One Pliersto remove the jars from the hot water bath
Before you boil the soup, consider the following ingredients not in the soup may contain:
- flour or flour products
- food starch
- milk and milk products
Dairy products go rancid quickly, and flour and cornstarch can make soup sour. You can add such ingredients when reheating the cooked soup for consumption.
Advice: You can also boil soups that protein food like beans or lenses contain. However, they need more time to kill all microorganisms. To be safe, you should repeat the canning process a second time after it has cooled.
Cook soup in a pot: Here’s how it works
To cook the soup, proceed as follows:
- make your own soup
- Prepare the glasses. You should Sterilize the jarsbefore using them for canning.
- Pour the hot soup into glasses. Leave about one centimeter of space to the rim of the glass. Also, keep the edge clean so that germs don’t build up on it. Advice: Use a funnel for filling.
- Place the jars in a pressure cooker or large pot. Fill the pot with water so that the glasses are three-quarters submerged.
- Boil water. Only when the desired temperature is reached does the storage time begin.
- Remove the jars from the water bath with tongs as soon as the storage time has expired. Let them cool down as quickly as possible. For mason jars, you can remove the clamps and try to lift the jar by the lid. Canning was only successful if the lid was firmly in place.
Advice: The temperature and cooking time will depend on the ingredients in your soup. First of all, find out at what temperature and for how long you can best cook the desired ingredients. The Federal Center for Nutrition (BZfE), for example, recommends cooking vegetables at temperatures between 90 and 100 degrees. Therefore, you should also cook your vegetable soup at 100 degrees. The BZfE also specifies the corresponding storage times.
Boil the soup in the oven
Another way to boil soup is in oven. However, keep in mind that the rubber rings of the jars can become porous after a few uses in the oven. In addition, it is often not possible to regulate the desired temperature as precisely as in a water bath.
If you are cooking the soup in the oven, first follow steps one through three of the instructions for the canner.
Then follow these steps:
- Fill an ovenproof dish with water so that the water level is about one inch.
- Place the glasses in an ovenproof dish and put them in the oven.
- Preheat the oven to a top/bottom temperature of 180 degrees Celsius.
- As soon as the soup begins to bubble, the cooking time begins. Then reduce the temperature to 140 degrees Celsius.
- After the storage time has expired, immediately remove the jars from the oven and let them cool.
You can also find valuable tips about this process in our article Storing in the oven: this is how it works.
Shelf life and storage of cooked soup
Boiled soup can be stored for several months. It is best to store them in a cool place protected from light. Suitable locations include storage, basement or refrigerator.
You can tell if the soup is still edible by looking at the lid, for example. In the case of jars, the lid must be firmly in place. If it is loose, then the soup is not well cooked. With other mason jars, the lid must protrude downwards and make a popping sound when opened.
Soups that have already been opened must not be cooked a second time. However, you can keep them in the fridge for a day.
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