Can you pressure can barley soup? It is possible to pressure-can barley soup, despite the strangeness of this question. In England, barley soup is a traditional dish comparable to that found in the United States.
Since the early 1800s, pressure canning has been used as a method of food preservation. Typically, this is done with a water bath canner today. This method utilizes a substantial amount of steam to generate high temperatures in the canner. This causes the food to be processed more quickly, which is why canned foods are often referred to as “pressure cooked.”
This article describes how to can barley soup using a home-pressure canner.
Contents
Why Pressure Can Barley Soup Matter?
Canning barley soup under pressure is essential because it allows the soup to be preserved for extended periods of time while retaining its nutritional value.
This makes it easy and affordable to have a delicious and nourishing meal on hand even when fresh ingredients are unavailable.
Additionally, pressure canning enables the recipe to be tailored to individual taste preferences. It also makes the soup shelf-stable, making it ideal for pantries, camping trips, and emergency kits.
Read Also: Can You Freeze Barley Risotto?
What Equipment Do You Need?
The process of pressure canning involves sealing food in jars and heating it at a high temperature under pressure. This process eliminates any bacteria, mold, or yeast that may be present in the food, rendering it safe to consume for extended periods.
To pressure can barley soup, you will need a pressure canner as well as a few other standard kitchen implements.
A pressure canner is a large pot with a pressure gauge and a vent or pressure-relief valve. It is essential to use a pressure canner designed specifically for canning, as other types of pressure cookers may not reach the required high temperatures.
You will also need canning jars with new lids and bands, a jar lifter, a funnel, and a ladle, in addition to a pressure canner. You will also need a timer and thermometer to monitor the soup’s temperature during the process of canning.
How to Prepare the Soup?
Before beginning to can your barley soup, you must ensure that it has been properly prepared.
Cook the barley according to the instructions on the package before adding any additional ingredients, such as vegetables, meat, and spices. Before canning, be sure to bring the soup to a boil and let it simmer for a few minutes.
Noting that barley, as a grain, is considered to be low-acidic, it is necessary to add tomatoes or vinegar to increase the acidity to a safe pH level.
Fill the Jars
Once your soup is ready to be canned and has been cooked, it is time to fill the jars. Pour the hot soup into the jars using a ladle and funnel, leaving about 1 inch of headspace.
Use a plastic or rubber spatula to remove any air bubbles that may have formed within the jar.
Wipe the rims of the jars clean, then place the lids on top and tighten the bands to fingertip tightness.
Pressure Can the Soup
Now is the time to can your soup under pressure. Following the manufacturer’s instructions, place the filled jars in the pressure canner and fill them with water. Close the lid and set the temperature to high.
As the pressure canner heats up, steam will begin to escape through the vent or pressure relief valve. Once the pressure in the canner reaches the desired level, begin timing the canning process. The processing time varies according to the recipe but is typically around 90 minutes.
When the processing time is complete, turn off the heat and allow the pressure to decrease naturally. Depending on the size of the canner and the amount of water inside, this can take anywhere between 10 and 45 minutes.
Once the pressure has decreased, carefully remove the jars from the canner using a jar lifter. Place the jars on a towel or cooling rack and allow them to cool for a minimum of twelve hours.
Safety Precautions
When done correctly, pressure canning is a safe method of food preservation, but there are important safety precautions to keep in mind.
First, it is essential to use a pressure canner that has been properly maintained and is in good working condition. The pressure gauge must be accurate, and the vent or pressure relief valve must function properly.
Additionally, it is essential to adhere to the recipe and instructions for your particular type of soup and pressure canner. Different types of food require different processing times and pressures, so it is essential to use the appropriate information for your situation.
Be sure to leave the correct amount of headspace when filling the jars, and remove any air bubbles that may have formed. This will ensure that the soup is properly preserved and that the jars seal properly.
Always monitor the pressure gauge during pressure canning to ensure that the canner is maintaining the correct pressure. The food may not be properly preserved if the pressure falls too low or rises too high.
Finally, when removing the jars from the canner, use a jar lifter and avoid getting burned by the steam. Before examining the seals and storing the jars, allow them to cool for at least 12 hours.
Read Also: Can You Cook Barley and Quinoa Together?
The benefits of pressure canning barley soup
Canning barley soup under pressure has several advantages:
- Long-term storage: Pressure-canning allows for the preservation of barley soup for extended periods of time. Even when fresh ingredients are unavailable, it is a great way to have a delicious and nourishing meal on hand.
- Nutritional value: Barley soup is an excellent source of fiber, protein, and other important nutrients. You can enjoy the health benefits of barley even when it’s not in season by preserving these nutrients through canning.
- Convenience: Pressure canning allows you to make a large batch of barley soup and store it in jars, making it easy to grab a jar for a quick meal.
- Cost-effective: Making your own barley soup and pressure-canning it can be a cost-effective way to keep a nutritious and delicious meal on hand. It allows you to buy ingredients in bulk and store them for an extended period of time, which can save you money over time.
- Customizable: You can tailor the recipe to your taste preferences by adding your preferred vegetables, meat, and seasonings. Thus, you can have a variety of ready-to-eat barley soups.
- Shelf stable: Canning barley soup under pressure renders it shelf-stable, eliminating the need for refrigeration. This makes it ideal for the kitchen, camping, or an emergency kit.
The best recipes for pressure canning barley soup
Here are several safe and delicious barley soup recipes for pressure canning:
Classic Barley Soup
This recipe is a straightforward and traditional version of barley soup that is ideal for pressure canning. It consists of barley, onion, carrot, and celery, as well as beef broth. You may also add additional vegetables and spices to taste.
Ingredients:
- 1 cup barley
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 1-quart beef broth
- Salt and pepper to taste
Instructions:
- In a large pot, bring the beef broth to a boil. Add the barley and vegetables and bring the soup to a simmer.
- Cook the soup for about 30 minutes, or until the barley is tender.
- Season the soup with salt and pepper to taste.
- Fill the jars with the hot soup, leaving 1 inch of headspace.
- Process the jars in a pressure canner at 10 pounds of pressure for 90 minutes.
Vegetarian Barley Soup
This vegetarian version of barley soup is ideal for canning under pressure. It contains barley, onion, carrot, and celery, as well as vegetable broth. You may also add additional vegetables and spices to taste.
Ingredients:
- 1 cup barley
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 1-quart vegetable broth
- Salt and pepper to taste
Instructions:
- In a large pot, bring the vegetable broth to a boil. Add the barley and vegetables and bring the soup to a simmer.
- Cook the soup for about 30 minutes, or until the barley is tender.
- Season the soup with salt and pepper to taste.
- Fill the jars with the hot soup, leaving 1 inch of headspace.
- Process the jars in a pressure canner at 10 pounds of pressure for 90 minutes.
Tips for pressure canning barley soup
There are a few guidelines to follow when pressure-canning barley soup to ensure the process goes smoothly and the soup is safely preserved:
- Utilize a pressure canner designed specifically for canning. Other pressure cookers may not reach the required high temperatures for safe canning.
- Cook the barley according to the instructions on the package before adding any additional ingredients, such as vegetables, meat, and seasonings. Before canning, be sure to bring the soup to a boil and let it simmer for a few minutes.
- Before canning barley, it is necessary to add tomatoes or vinegar to boost the acidity to a safe pH level.
- Using a ladle and funnel, pour the hot soup into the jars, leaving approximately 1 inch of headspace at the top. Ensure that any bubbles that may have formed in the jar are eliminated.
- Follow the recipe and instructions specified for your soup type and pressure canner. Different types of food require different processing times and pressures, so it is essential to use the appropriate information for your situation.
- Observe the pressure gauge and ensure that the canner is maintaining the appropriate pressure. The food may not be properly preserved if the pressure falls too low or rises too high.
- Before examining the seals and storing the jars, allow them to cool for at least 12 hours.
By complying to these guidelines and taking the necessary safety precautions, you can successfully pressure can barley soup for long-term storage and enjoy its hearty, nourishing flavor throughout the year.
Final Thought
It is possible to pressure can barley soup, and when done correctly, it is a safe method of food preservation.
To ensure the food is properly preserved, it is essential to use the proper equipment, adhere to recipes and instructions, and take safety precautions. Your homemade barley soup will be enjoyed for months to come.