Canning Taco Soup

5 from 5 votes

Taco soup is an easy ground beef canning recipe that comes together quickly, and saves a lot of time on busy weeknights.

Prep Time2

Cook Time1 15

Total Time3 15

Course: Soup

Cuisine: Mexican

Keyword: Taco Soup

Servings: servings, Makes 7 Quarts (or 14 Pints)

Author: Ashley Adamant

Equipment

Pressure Canner

Ingredients

2 lbs ground beef lightly browned
1 lb dry beans weighed as purchased, then pre soaked, 2 1/2 cups dried red, black, or pinto beans
12 cups broth or stock or water
4 lbs Tomatoes peeled and chopped
4 cups onion diced
4 cups corn
10 cloves garlic minced
2 tbsp salt canning or kosher salt
2 tbsp chili powder
1 tbsp ground black pepper

US Customary - Metric

Instructions

Pre-soak your beans, either for 8 hours (usually done overnight) or by using the quick soak method. To do a quick soak, bring the beans and water to a boil and boil for 2 minutes. Turn off the heat, cover the pot, and let the beans soak for 1 hour. Drain and rinse the beans before proceeding with the rest of the recipe.
Prepare the pressure canner, along with your lids and jars. Fill the canner with a few inches of water, based on the instructions from your specific canner manufacturer. Place the canner on the stovetop over low heat, placing the jars inside to stay warm.
Start by browning your ground beef, and then set it aside.
Place your drained beans in a pot of water and bring to a boil. Cook for 5 minutes, then drain again. (This is required with both the overnight soak and quick soak methods.)
Pour the beans back into the pot, adding 12 cups of water or broth.
Add the tomatoes, garlic, spices, corn, onions, and browned ground beef.
Bring this mixture to a boil over high heat, then reduce the heat to a gentle boil. Let it boil for another five minutes.
Take the stockpot off the heat, then use a slotted spoon to scoop the solids into prepared jars. Be sure to evenly divide the solids between the jars, filling each one no more than halfway.
Use a ladle to fill the jars the rest of the way, leaving 1 inch headspace.
Remove the bubbles with a bubble removal tool and check to make sure you have adequate headspace. You can top the jars off with boiling water if you're short on liquid.
Then, wipe the rims using a clean, damp cloth to remove food residue or particles. Place the lids and bands on the jars, then load them into the pressure canner.
Put the lid on the pressure canner and allow it to vent steam for 10 minutes.
Process the jars for 60 minutes for pints or 75 minutes for quarts. Adjust the processing pressure to your altitude, see notes below.
Allow the canner to depressurize naturally. Remove the jars and let them cool on the counter for 12 hours.
Check the seals, label, and store the jars for one year.

Notes

This recipe follows the "brothy soup" guidance from the NCHFP. When you pack the 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.

Both the beans and corn will expand when pressure canned, so in the end your jars will look about 2/3rds full when you store them on your pantry shelf. When you re-heat the soup, the broth will evaporate further, so you'll end up serving a hearty soup. Yes, even with half filled jars at the start!

Soaking the Beans

Before canning, the beans need to be rehydrated so they cook evenly and safely in the jars. You can use either the overnight soak or the quick soak method.

For the overnight soak, place dried beans in a large pot and cover them with several inches of water. Let them soak for 8 hours or overnight, then drain and rinse before proceeding with the recipe.

For a quicker option, bring the beans and water to a boil and boil for 2 minutes. Turn off the heat, cover the pot, and let the beans soak for 1 hour. Drain and rinse the beans before canning.

Altitude Adjustments for Canning Taco Soup

Altitude adjustments for meat canning recipes, including this taco soup recipe, are as follows:

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition