21 Pints of Hamburger Soup – A Labor of Love for My Sister

🥣 21 Pints of Hamburger Soup

A Labor of Love – Canning Comfort for My Sister

"Yesterday I pressure canned 21 pints of Hamburger soup...wow is it good...only 1 jar did not seal..." 🥣✨

🥣 21 pints

⏱️ 75 min processing

⭐ Hearty · Homemade

🔒 Pressure Canned

📌 In This Article

🥣 The Story ⚠️ Safety Information 📦 Ingredients 📝 Step-by-Step Instructions 🍲 Why Soup Helps ❓ FAQ

🥣 A Labor of Love

"Yesterday I pressure canned 21 pints of Hamburger soup...wow is it good...only 1 jar did not seal...I made the soup for my sister who's cancer is back...she is having trouble eating and keeping things down...love to can for her..." 🥣✨

There's something deeply personal about canning for someone you love. When my sister's cancer returned and she struggled to eat, I knew what I had to do. Soup is gentle on the stomach, packed with nutrients, and easy to digest. And when it's canned with love, it carries more than just ingredients – it carries hope.

21 pints of hamburger soup, each one sealed with a prayer. One jar didn't seal, but that's okay – it went straight to the fridge for her to enjoy first. The rest are ready on the shelf, waiting for days when she needs a warm, comforting meal without the effort of cooking.

💬 Why soup matters: "Soup is easy to eat and digest. If you're feeling nauseous or have a sore mouth, smooth soups can be soothing and gentle on your stomach."

🍲 Why Soup is a Powerful Tool During Cancer Treatment

Easy to digest: Smooth, broth-based soups are gentle on upset stomachs and sore mouths.
Nutrient-dense: You can pack in vegetables, protein, and whole grains for essential vitamins and minerals.
Hydrating: Soup is mostly liquid, helping with hydration when drinking plain water is difficult.
Comforting: The smell and taste of homemade soup can boost mood and bring comfort.
Ready when needed: Canned soup is shelf-stable and ready to heat in minutes.

"Making soup is a practical way to show love and support. You can make big batches to freeze in single servings, making it easy for your loved one to eat well even on tough days."

⚠️ Important Safety Information

⚠️ Read This Before You Start

Hamburger soup MUST be pressure canned. It contains meat and low-acid vegetables, which require a pressure canner to reach 240°F and safely eliminate botulism spores. Never use a water bath canner for soup.

Key Safety Rules:

Use a pressure canner – never water bath
Leave 1 inch headspace – critical for proper sealing
Do not add thickeners – no flour, cornstarch, pasta, rice, or dairy before canning
Fill jars halfway with solids – the rest should be broth for even heat penetration
Process for full time – 75 minutes for pints, 90 minutes for quarts
Adjust pressure for altitude – see chart below

Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.

📈 Altitude Adjustments for Pressure Canning

Dial-Gauge Canner:

0-2,000 ft = 11 psi
2,001-4,000 ft = 12 psi
4,001-6,000 ft = 13 psi
6,001-8,000 ft = 14 psi

Weighted-Gauge Canner: 0-1,000 ft = 10 psi; Above 1,000 ft = 15 psi

📦 Ingredients – For 21 Pints

Hamburger Vegetable Soup

🥩 5-6 lbs lean ground beef – browned and drained
🧅 4 cups chopped onions – about 4 medium
🧄 8-10 cloves garlic – minced
🥕 6 cups sliced carrots – about 6 large
🥔 6 cups diced potatoes – about 6-8 medium
🥬 4 cups chopped celery – about 6 stalks
🌽 4 cups corn – fresh or frozen
🫘 4 cups green beans – fresh or frozen
🍅 8 cups tomato sauce or crushed tomatoes
🥫 2 quarts beef broth – plus more for filling jars
🌿 Seasonings: Salt, pepper, garlic powder, onion powder, parsley, oregano, thyme – to taste

💡 Pro tip: "For a healthier soup, use lean ground beef and low-sodium broth. Add extra vegetables for more nutrients."

📝 Step-by-Step Instructions

Step 1 – Brown the Beef

In a large stockpot, brown the ground beef over medium-high heat.
Add chopped onions and garlic – sauté until softened.
Drain excess grease and rinse if needed.

💡 Pro Tip

Using lean ground beef (90/10 or leaner) reduces excess fat that can interfere with sealing.

Step 2 – Add Vegetables and Broth

Add carrots, potatoes, celery, green beans, corn, and tomato sauce to the pot.
Pour in beef broth and stir in seasonings.
Bring to a boil, then reduce heat and simmer for 20-30 minutes.
Do not overcook vegetables – they will finish cooking during processing.

⚠️ Important: "When packing jars, each jar should only be half filled with solids and then the remaining space is broth. This allows for even heat penetration and proper processing."

Step 3 – Prepare Jars

Wash jars, lids, and bands in hot, soapy water.
Keep jars hot until ready to fill – place in the pressure canner with a few inches of water on low heat.
Wash lids in warm soapy water – do not boil lids.

Step 4 – Fill the Jars

Use a slotted spoon to scoop solids into jars, filling each jar about halfway with solids.
Ladle hot broth over the solids, leaving 1 inch headspace.
Remove air bubbles with a non-metallic utensil.
Wipe rims with a clean, damp cloth or vinegar.
Apply lids and tighten to fingertip-tight.

Step 5 – Pressure Can

Place jars in the pressure canner with 2-3 inches of hot water.
Lock the lid and turn heat to high.
Let steam vent for 10 minutes before closing the vent.
Bring to pressure:

Weighted gauge: 10 psi (0-1,000 ft), 15 psi (above)
Dial gauge: 11 psi (0-2,000 ft), adjust for altitude

Process pints for 75 minutes.
Turn off heat and let pressure drop naturally – do not rush.
Remove jars and place on a towel-lined counter.
Cool for 12-24 hours, then check seals.

💡 Pro tip: "If your sister is having trouble eating, try making the soup with extra broth and blend it until smooth for a more liquid consistency."

🍲 Tips for Eating During Cancer Treatment

🥄 Start small: Try small portions throughout the day instead of large meals.
🌿 Add gentle flavors: Avoid spicy or acidic foods that can irritate the mouth.
🍲 Blend it: Puree the soup for a smoother texture that's easier to swallow.
🧊 Serve warm, not hot: Very hot foods can irritate sensitive mouths.
💧 Stay hydrated: Soups and broths help maintain hydration.
❤️ Add love: Knowing the food was made with care can boost spirits and appetite.

💬 A note from experience: "love to can for her..." – sometimes the best medicine is knowing someone cares.

❓ Frequently Asked Questions

❓ Can I add pasta or rice to the soup before canning?
No – pasta and rice can become mushy during processing and affect heat penetration. Add them fresh when reheating.

❓ Why did one jar not seal?
Common causes include: not enough headspace, food on the rim, or a defective lid. Always check rims and use new lids.

❓ Can I use a water bath canner for this soup?
No – hamburger soup contains meat and must be pressure canned for safety.

❓ How long does canned soup last?
Properly sealed jars last up to 18 months in a cool, dark pantry.

❓ Can I freeze this soup instead?
Yes – freeze in individual portions for up to 3 months.

❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days.

❓ Can I use ground turkey instead of beef?
Yes – ground turkey or chicken work well.

❓ How do I reheat the soup?
Pour into a pot and heat gently, or microwave in a bowl.

❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or discoloration – discard immediately.

❓ Can I add cheese to the jars?
No – dairy should not be added before canning. Add fresh cheese when serving.

📄 Printable Recipe Card

╔═══════════════════════════════════════════════════════════════════════╗
║              PRESSURE CANNING HAMBURGER SOUP                         ║
║         A Labor of Love – 21 Pints of Comfort for My Sister         ║
╚═══════════════════════════════════════════════════════════════════════╝

YIELD: 21 pints | PROCESS: 75 minutes

INGREDIENTS:
- 5-6 lbs lean ground beef
- 4 cups chopped onions
- 8-10 cloves garlic, minced
- 6 cups sliced carrots
- 6 cups diced potatoes
- 4 cups chopped celery
- 4 cups corn
- 4 cups green beans
- 8 cups tomato sauce or crushed tomatoes
- 2 quarts beef broth (plus more for filling)
- Seasonings: salt, pepper, garlic powder, onion powder, parsley, oregano, thyme

INSTRUCTIONS:
1. Brown ground beef with onions and garlic. Drain grease.
2. Add vegetables, tomato sauce, broth, and seasonings. Simmer 20-30 min.
3. Prepare jars and lids – keep hot.
4. Fill jars halfway with solids. Add hot broth to 1" headspace.
5. Remove bubbles, wipe rims, apply lids (fingertip-tight).
6. Pressure can at 10-11 psi for 75 minutes (pints).
7. Let pressure drop naturally.
8. Cool 12-24 hours. Check seals.

STORAGE: 18 months (cool, dark place).

"love to can for her..." 🥣❤️

21 Pints of Hamburger Soup – A Labor of Love for My Sister

🥣 21 Pints of Hamburger Soup

A Labor of Love – Canning Comfort for My Sister

"Yesterday I pressure canned 21 pints of Hamburger soup...wow is it good...only 1 jar did not seal..." 🥣✨

🥣 21 pints

⏱️ 75 min processing

⭐ Hearty · Homemade

🔒 Pressure Canned

📌 In This Article

🥣 The Story ⚠️ Safety Information 📦 Ingredients 📝 Step-by-Step Instructions 🍲 Why Soup Helps ❓ FAQ

🥣 A Labor of Love

💬 Why soup matters: "Soup is easy to eat and digest. If you're feeling nauseous or have a sore mouth, smooth soups can be soothing and gentle on your stomach."

🍲 Why Soup is a Powerful Tool During Cancer Treatment

Easy to digest: Smooth, broth-based soups are gentle on upset stomachs and sore mouths.
Nutrient-dense: You can pack in vegetables, protein, and whole grains for essential vitamins and minerals.
Hydrating: Soup is mostly liquid, helping with hydration when drinking plain water is difficult.
Comforting: The smell and taste of homemade soup can boost mood and bring comfort.
Ready when needed: Canned soup is shelf-stable and ready to heat in minutes.

"Making soup is a practical way to show love and support. You can make big batches to freeze in single servings, making it easy for your loved one to eat well even on tough days."

⚠️ Important Safety Information

⚠️ Read This Before You Start

Key Safety Rules:

Use a pressure canner – never water bath
Leave 1 inch headspace – critical for proper sealing
Do not add thickeners – no flour, cornstarch, pasta, rice, or dairy before canning
Fill jars halfway with solids – the rest should be broth for even heat penetration
Process for full time – 75 minutes for pints, 90 minutes for quarts
Adjust pressure for altitude – see chart below

Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.

📈 Altitude Adjustments for Pressure Canning

Dial-Gauge Canner:

0-2,000 ft = 11 psi
2,001-4,000 ft = 12 psi
4,001-6,000 ft = 13 psi
6,001-8,000 ft = 14 psi

Weighted-Gauge Canner: 0-1,000 ft = 10 psi; Above 1,000 ft = 15 psi

📦 Ingredients – For 21 Pints

Hamburger Vegetable Soup

🥩 5-6 lbs lean ground beef – browned and drained
🧅 4 cups chopped onions – about 4 medium
🧄 8-10 cloves garlic – minced
🥕 6 cups sliced carrots – about 6 large
🥔 6 cups diced potatoes – about 6-8 medium
🥬 4 cups chopped celery – about 6 stalks
🌽 4 cups corn – fresh or frozen
🫘 4 cups green beans – fresh or frozen
🍅 8 cups tomato sauce or crushed tomatoes
🥫 2 quarts beef broth – plus more for filling jars
🌿 Seasonings: Salt, pepper, garlic powder, onion powder, parsley, oregano, thyme – to taste

💡 Pro tip: "For a healthier soup, use lean ground beef and low-sodium broth. Add extra vegetables for more nutrients."

📝 Step-by-Step Instructions

Step 1 – Brown the Beef

In a large stockpot, brown the ground beef over medium-high heat.
Add chopped onions and garlic – sauté until softened.
Drain excess grease and rinse if needed.

💡 Pro Tip

Using lean ground beef (90/10 or leaner) reduces excess fat that can interfere with sealing.

Step 2 – Add Vegetables and Broth

Add carrots, potatoes, celery, green beans, corn, and tomato sauce to the pot.
Pour in beef broth and stir in seasonings.
Bring to a boil, then reduce heat and simmer for 20-30 minutes.
Do not overcook vegetables – they will finish cooking during processing.

⚠️ Important: "When packing jars, each jar should only be half filled with solids and then the remaining space is broth. This allows for even heat penetration and proper processing."

Step 3 – Prepare Jars

Wash jars, lids, and bands in hot, soapy water.
Keep jars hot until ready to fill – place in the pressure canner with a few inches of water on low heat.
Wash lids in warm soapy water – do not boil lids.

Step 4 – Fill the Jars

Use a slotted spoon to scoop solids into jars, filling each jar about halfway with solids.
Ladle hot broth over the solids, leaving 1 inch headspace.
Remove air bubbles with a non-metallic utensil.
Wipe rims with a clean, damp cloth or vinegar.
Apply lids and tighten to fingertip-tight.

Step 5 – Pressure Can

Place jars in the pressure canner with 2-3 inches of hot water.
Lock the lid and turn heat to high.
Let steam vent for 10 minutes before closing the vent.
Bring to pressure:

Weighted gauge: 10 psi (0-1,000 ft), 15 psi (above)
Dial gauge: 11 psi (0-2,000 ft), adjust for altitude

Process pints for 75 minutes.
Turn off heat and let pressure drop naturally – do not rush.
Remove jars and place on a towel-lined counter.
Cool for 12-24 hours, then check seals.

💡 Pro tip: "If your sister is having trouble eating, try making the soup with extra broth and blend it until smooth for a more liquid consistency."

🍲 Tips for Eating During Cancer Treatment

🥄 Start small: Try small portions throughout the day instead of large meals.
🌿 Add gentle flavors: Avoid spicy or acidic foods that can irritate the mouth.
🍲 Blend it: Puree the soup for a smoother texture that's easier to swallow.
🧊 Serve warm, not hot: Very hot foods can irritate sensitive mouths.
💧 Stay hydrated: Soups and broths help maintain hydration.
❤️ Add love: Knowing the food was made with care can boost spirits and appetite.