Anyone can soups in a more concentrate form?

[mldollins]

I told my wife that we could can soup to store back for 2011-2012. But I suggested that if might be feasible and more efficient to cut the liquid back in the soup when cooked and then dilute it after opening the can. This way you could store twice as much soup and only have to add water to it later. Would this work?

[SquashNut]

http://www.uga.edu/nchfp/how/can_home.html

this is a web site that gives canning instructions.

[mary,tx]

Usually when you can, you cover the product in the jar with hot water, up to a certain level. I don't know of any instructions to do with less water.

You might consider, though, that if your water source failed, it would be good to have water in those jars.

[MullersLaneFarm]

What type of soup are you looking to can??

When I can chickens, I don't can the back or neck, but use them to make chicken stock. I add dehydrated carrot, onion, garlic & celery. Once the meat falls off the bone, I remove all the bones and reduce the chicken stock to about half, then can it.

When I make soup, I add water to the chicken stock.

[julieq]

I'd rather have lots of healthy beef or chicken stock as a soup base than water. So I make the stock first, then add veggies and meat to a quart jar, then cover with the stock for my soup base and can that.

[MullersLaneFarm]

So very true, julie. The reduced stock I make is too rich to use use without diluting!

I use just water when canning chickens. Since I can with the bone-in, there is plenty of stock made while in the canner.

[HilltopDaisy]

I once canned a very thick potato soup base, meant to be thinned with milk when I served it. Delicious!