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onion soup canning

Onion Soup Canning Recipe

Learn safe methods for canning onion soup using pressure canning techniques.
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Ingredients Equipment Method Notes

Ingredients
  

  • 5 pounds sweet onions (Vidalia or yellow), thinly sliced
  • 3 tbsp vegetable oil or butter
  • 6 cups beef broth or vegetable broth (low sodium preferred)
  • 2 cups water
  • 2 tsps salt
  • 1/2 tsp black pepper
  • 2 bay leaves

Equipment

  • Pressure canner with accurate gauge (dial or weighted)
  • 7 pint (16 oz) canning jars or 4 quart (32 oz) jars with new lids and rings
  • Jar lifter, bubble removal tool, and headspace gauge
  • Large heavy-bottomed pot for caramelizing onions
  • Sharp knife and cutting board for slicing onions

Method
 

  1. Prepare Jars: Examine all jars for cracks or chips and discard any damaged jars. Wash jars and rings in hot soapy water, rinse thoroughly, and keep jars hot in a 180°F oven or simmering water until ready to fill.
  2. Heat Lids: Place new canning lids in a small saucepan, cover with hot water at 180°F, and keep hot until ready to use. Do not boil lids as this may damage the sealing compound.
  3. Ready Canner: Add 2-3 inches of water to your pressure canner and place the rack inside. Begin heating the canner while preparing the soup to save time during processing.
  4. Caramelize Onions: In a large heavy-bottomed pot, heat oil or butter over medium heat. Add sliced onions and cook slowly, stirring frequently, for 45-60 minutes until onions are deep golden brown and caramelized, reducing heat if they brown too quickly.
  5. Add Broth and Seasonings: Add beef broth, water, salt, pepper, and bay leaves to caramelized onions. Bring mixture to a boil, then reduce heat and simmer for 10 minutes to blend flavors, stirring occasionally to prevent sticking.
  6. Heat for Processing: Bring soup to a rolling boil and maintain heat throughout filling process to ensure soup is very hot when ladled into jars. Remove bay leaves before filling jars as they can interfere with proper headspace.
  7. Fill Jars: Using a ladle and wide-mouth funnel, fill hot jars with hot soup, distributing onions and liquid evenly. Leave exactly 1 inch headspace from the rim of each jar for safe processing.
  8. Remove Air and Seal: Remove air bubbles by running a plastic tool around the inside of each jar, adjusting liquid level as needed to maintain 1 inch headspace. Wipe jar rims thoroughly with a clean, damp cloth and center hot lids on jars with rings finger-tight only.
  9. Load Canner: Place filled jars on the canner rack using a jar lifter, ensuring jars do not touch each other or the sides of the canner. Lock canner lid in place and heat on high until steam vents steadily for 10 minutes to purge air from canner.
  10. Process Under Pressure: Place pressure regulator on vent and process at 11 pounds pressure for 75 minutes for pints or 100 minutes for quarts. Adjust pressure for altitude: 1,001-2,000 feet use 11 lbs, 2,001-4,000 feet use 12 lbs, 4,001-6,000 feet use 13 lbs, 6,001-8,000 feet use 14 lbs. After processing, turn off heat and let pressure return to zero naturally before opening canner.

Notes

  • NEVER use water bath canning for onion soup - pressure canning is mandatory for safety
  • Do not add cheese, wine, or cream before canning as these can affect safety and processing
  • Use only low-sodium broth to control salt levels and ensure proper processing
  • Maintain proper headspace and processing times exactly as specified for food safety
  • Check pressure gauge accuracy annually at your local extension office
  • Store properly sealed jars in a cool, dark place for up to 5 years for best quality
  • Always inspect jars before opening - discard if lid is bulging, leaking, or contents smell off
  • Soup may separate slightly during storage - stir gently when reheating for best appearance
  • Add cheese, croutons, or wine after opening and heating for serving