Canning Taco Soup Recipe
This hearty and flavorful Canning Taco Soup recipe combines tender beans, seasoned ground beef, fresh tomatoes, and a blend of spices perfect for preserving in jars. Ideal for stocking your pantry with a comforting meal that is easy to prepare on busy days. The soup is pressure canned to ensure safety and long shelf life, making it a great homemade canned food option.
- Prep Time: 1 hour 15 minutes (includes bean soaking time, excluding overnight soak option)
- Cook Time: 1 hour 15 minutes (browning, boiling, and canning process)
- Total Time: 2 hours 30 minutes (active cooking and canning time, excluding soak overnight)
- Yield: Approximately 7 to 8 quarts 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: Mexican-American
Ingredients
Scale
Meat
- 2 lbs ground beef (lightly browned)
Beans
- 1 lb dry beans (weighed as purchased, then pre-soaked; 2 1/2 cups dried red, black, or pinto beans)
Liquids & Vegetables
- 12 cups broth (or stock or water)
- 4 lbs tomatoes (peeled and chopped)
- 4 cups onion (diced)
- 4 cups corn
- 10 cloves garlic (minced)
Spices
- 2 tbsp salt (canning or kosher salt)
- 2 tbsp chili powder
- 1 tbsp ground black pepper
Instructions
- Soak the Beans: Pre-soak your beans for 8 hours or use the quick soak method by boiling beans and water for 2 minutes, then covering and letting soak for 1 hour. Drain and rinse before use.
- Prepare the Pressure Canner: Fill the pressure canner with a few inches of water as per manufacturer instructions and place on low heat with jars inside to keep warm.
- Brown the Ground Beef: In a skillet, lightly brown the ground beef and set aside once cooked through.
- Boil the Beans: Place drained beans in a pot with water, bring to a boil, cook for 5 minutes, then drain again to meet safe canning requirements.
- Combine Ingredients: Return beans to the pot, add 12 cups broth or water, tomatoes, garlic, spices, corn, onions, and browned beef.
- Cook the Soup: Bring the mixture to a boil on high heat, then reduce to a gentle boil for 5 minutes.
- Fill the Jars with Solids: Remove the pot from heat and use a slotted spoon to evenly distribute solids into prepared jars, filling no more than halfway.
- Add Liquid: Use a ladle to fill jars with remaining liquid, leaving 1 inch of headspace.
- Remove Air Bubbles and Check Headspace: Use a bubble removal tool to remove bubbles and adjust liquid levels with boiling water if necessary.
- Clean Jar Rims and Seal: Wipe rims with a damp cloth, place lids and bands on jars.
- Load Jars into Pressure Canner: Place jars carefully into the pressure canner and secure the lid.
- Vent Steam: Allow the canner to vent steam for 10 minutes to remove air pockets.
- Process Jars: Process pints for 60 minutes or quarts for 75 minutes at pressure adjusted for your altitude.
- Depressurize and Cool: Let the canner depressurize naturally, then remove jars and cool on the counter for 12 hours.
- Check Seals and Store: Confirm jar seals, label, and store canned soup for up to one year.
Notes
- Adjust processing pressure according to your altitude to ensure safe canning.
- Use canning or kosher salt to avoid additives that can affect preservation.
- Ensure jars are warm before filling to avoid breakage when adding hot soup.
- Do not fill jars more than halfway with solids to allow proper pressure canning.
- Store canned soup in a cool, dark place for best shelf life.
Keywords: taco soup, canned taco soup, pressure canning, homemade soup, preserved soup, ground beef soup, bean soup, Mexican soup
Find it online: https://www.sanacooks.com/canning-taco-soup-recipe/
