Home canned soup

[chiwapacreek]

How log is home canned vegetable soup good for? I canned it in my pressure canner. It has corn, tomatoes, butter beans, peas, potatoes, and onion in it.

[Ozarks Tom]

There's some nutrient loss over time, but as long as the seal is good, many years. We had some potato corn chowder from '09 not long ago. Tasty and safe as the day we canned it.

[sugarspinner]

Seal still good? Open it. Smell good? Put it in a pan and boil it good for 10 minutes or so. Still smell good? It should be good to eat. Enjoy it.

[chiwapacreek]

Thanks!! Normally I would just eat it without thinking twice but I'm pregnant right now and and I don't want to hurt the little man!

[Jan in CO]

I second the 'years' answer. I find a jar here and there that gets pushed to the back of a shelf and they are always fine if the seal is intact. Nice surprise sometimes!

[BlackFeather]

I haven't canned soup but just found and ate a jar of beets from 2007, tasted like ones I canned last year, as long as the seal is good it should last a long time. I've heard stories of over 10 years but not that long personally.

[Ozarks Tom]

I remember reading about an expedition in the early 1800s trying to find the Northwest Passage, that got stuck in ice and had to abandon their ship, walking to civilization. They left behind some canned foods, which were found over a hundred years later. When they opened the cans and tested the food, it was found to be edible.

[suitcase_sally]

Originally Posted by sugarspinner

Seal still good? Open it. Smell good? Put it in a pan and boil it good for 10 minutes or so. Still smell good? It should be good to eat. Enjoy it.

The USDA no longer says to boil it for 10 minutes. If you followed the canning instructions, you're good to go.

[lmrose]

I have canned soup and every other kind of vegetable for the last 36 years. Occasionally something gets overlooked and we have eaten soup, beets and corn that were three to ten years old. The principle of canning is a high enough temperature to kill bad bacteria and to create a vacuum by air escaping from the jar. When opening ;the lid should pop and the first smell should smell like the vegetable was just freshly cooked. No pop and no fresh smell then we throw it out. We never take chances and have never had any one sick or die from eating our food even though I only use a water bath canner and not a pressure cooker.Good eating!