Boil Soup Without a Pressure Cooker – Alternative Methods For Preparation

Anyone who has brought in a rich vegetable harvest or has done a bulk purchase and likes to eat soups can simply build up a supply by preserving it. We reveal how this can be done without a special preserving pot.

Cook soup quickly and easily

A steaming hot vegetable soup or a hearty soup stew – a real treat in winter. And good old chicken soup is good for colds. How nice it would be to always have a supply of delicious, homemade heat dispensers in the house. It’s easier than you think when you’re canning soup. In this way, you only have to prepare it once and can enjoy several meals quickly. Traditionally, a stew pot is used for preservation. In it, Weck or twist-off jars filled with the soup are heated in a pot on the hob or in a machine in a water bath, killing germs. The vacuum created when the closed jars cool down keeps the food stored in a dark, cool place, sometimes for years.

Boil the soup in the oven

While tightly sealed, sterilized jars are always necessary for soup canning, you don’t necessarily need a canning pot. You can also use other kitchen appliances that are already available in the household. An oven, for example, is usually part of the equipment. To do this, pre-cook the soup or stew. Then fill a casserole dish or the fat pan of the oven about 2 cm high with water, heat it up to 180 degrees with top and bottom heat, and put the filled glasses in it. Once the soup is bubbling, turn the heat down to 150 degrees and let it simmer for 30 to 120 minutes. The exact cooking time depends on the size, type, and consistency of the ingredients. Cooking tables provide guideline values. Then close and let cool – done.

Cook the soup in the steamer and pressure cooker

If you have a steamer or pressure cooker, you can also use it to make soup. It basically works the same as with the oven or preserving pot – follow the instructions in the operating instructions. Important for all methods: Fill the immaculately clean glasses to just below the rim, never full to the brim. If you boil down soup, do without ingredients such as pasta, flour, cream, or starch – if you want to cook it creamy, you can only do that when you heat up the food from the glass. Soups with meat and legumes require special care when preserving. It is best to follow the procedure in the corresponding recipes. An exceptions are broths and stocks, which you can boil down well if you have prepared meat dishes. The expert explains which bones are suitable for further processing.