I believe most soups would require a pressure cooker to can due to all the vegetables and low-acid ingredients.

I freeze soups. It is just easier and in most cases, safer.
I have not had any problems freezing my wild rice or cream soups. The only ones I don't freeze are those with potatoes in them....they turn to mush.

linda

Tami, any soups I make have either chicken, meat, vegetables or broth, and that requires a pressure canner. Even the tomato soup has a chicken broth base and some other vegetables.

Noodles and other pasta don't can well, they become mush, and you can't safely can dairy products or butter based sauces with home equipment, so cream soups are out too.

I don't freeze soup because I don't have freezer room after all those ducks (!!), the pork and the beef went into the freezer. So I can soups, but I'm limited. I'll can chicken broth and then heat and add noodles or rice, or make the tomato soup and add cream upon heating, but they have to be added after heating the "base".

Annie

You do have to use a pressure canner for all broths and soups. If you get a canner later and want to try it, several of us can extensively and will be glad to help.

For right now I'd recommend freezing, as Linda suggested. Most soups freeze very well, you don't have to mess with measurements, as with canning, and there are fewer flavor-change issues.

Wild rice and beef veggie soups should both freeze very well. If you're concerned about the cream breaking down, freeze the wild rice soup as a "base" and add the dairy when heating.

I actually have a vichyssoise base recipe from a chef that can be frozen, so some potato soups are do-able, but they're usually not a good option for the freezer.

Carol

Thanks. I have frozen soups, but usually just eat until I can't stand any more, or send it to work with DD. I just thought maybe it would be nice for in the motor home, as freezer space is extremely limited. So is cabinet space! And the way DH likes to travel, so is my cooking time, but he likes me to cook over eating out. For some reason, and he grew up with a mother that cooked three meals a day, and canned, he seems to think that I don't need much time to cook a good meal! Guess I need some pressure cooker ideas, but I don't think I'd be happy with that in the motor home, either. That, I do have. I used it mostly for ribs, until I got the smoker. Oh, well, guess I won't be canning soup!

Tami

I wouldn't can in the motor home. For one, no room! And DH can't sit still that long. I was looking at the baby zoe bread machine for the motor home, as I prefer making my own bread, at least in the winter. I can't do it by hand. What did he tell me? Learn to do it DS's way (by hand!). Yeah, right! not with him along! He can't stand to sit in camp.

Tami

OK, CF is going nuts again, some of the posts are just gone...

Tami, ask DH to "help" you knead bread one time and he'll spring for the machine! (grin)

Annie

Yup, it's gotta be a pressure canner. No exceptions.

I got in to canning a few years ago because I was disappointed in the quality of chicken stock. Now a few times a year I make a humongous batch and can several jars at a time. Considering your time and the ingredients and the energy costs to make the stuff, you probably don't save much money, but for the same amount of money you're probably making a product that is better and better for you. (Commercial stock is too salty, IMHO)

If you are considering getting a pressure canner, I can recommend without reservation the All American line. I started out with their 921 model but then gave it to a relative and got the 930 because it could process 14 quart jars at a time. They're a sizeable investment, to be sure, but it's a once-in-a-lifetime expense; they're built like a tank and your great grandchildren will be fighting over who gets it.