I Found a Way to Make Leftover Soups/Stews Last Longer in the Refrigerator.

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R

RaceRunner

Well-known member
#1
Oct 13, 2022
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#1
Instead of always putting leftover soups/stews in a bowls, I can put hot leftover soup/stew in canning jars instead. I am also thinking of trying this with hot squash/pumpkin purees and even hot tomato sauce.

Here's how to make leftover soup/stew last longer in the refrigerator. This way I can make larger batches of soup or stew at one time.
  1. Fill warm canning jars with hot soup/stew leaving some jar head space.
  2. Screw canning jar lids on only fingertip tight so air can still escape.
  3. Put jars upsidedown on kitchen counter for about 5-15 minutes until the lids vaccum seal.
  4. Flip jars right side up.
  5. Cover jars with a towel or blanket to help prevent the jars from cracking.
  6. Leave jars sit on counter up to 12 hours to cool and further vacuum seal.
  7. Put jars of soup/stew in the refrigerator.
 
MsMediator

MsMediator

Well-known member
#2
Mar 8, 2022
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#2
RaceRunner said:
Instead of always putting leftover soups/stews in a bowls, I can put hot leftover soup/stew in canning jars instead. I am also thinking of trying this with hot squash/pumpkin purees and even hot tomato sauce.

Here's how to make leftover soup/stew last longer in the refrigerator. This way I can make larger batches of soup or stew at one time.
  1. Fill warm canning jars with hot soup/stew leaving some jar head space.
  2. Screw canning jar lids on only fingertip tight so air can still escape.
  3. Put jars upsidedown on kitchen counter for about 5-15 minutes until the lids vaccum seal.
  4. Flip jars right side up.
  5. Cover jars with a towel or blanket to help prevent the jars from cracking.
  6. Leave jars sit on counter up to 12 hours to cool and further vacuum seal.
  7. Put jars of soup/stew in the refrigerator.
Click to expand...
How long does the leftover soups/stews last?
 
Magenta

Magenta

Senior Member
#3
Jul 3, 2015
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#3
RaceRunner said:
Cover jars with a towel or blanket to help prevent the jars from cracking.
Click to expand...
Why would the jars crack? Has one ever cracked when you stored soup this way?
 
R

RaceRunner

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#4
Oct 13, 2022
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#4
MsMediator said:
How long does the leftover soups/stews last?
Click to expand...
I am not sure; I assume the leftover soups/stews will last at least several weeks since they are vacuum sealed and kept in the refrigerator.
 
R

RaceRunner

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#5
Oct 13, 2022
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#5
Magenta said:
Why would the jars crack? Has one ever cracked when you stored soup this way?
Click to expand...
Since I am filling the jars with a hot soup or a stew, cool air temperature in the kitchen could crack the jars while they cool down; this is why I put a towel of blanket over the jars.
 
Magenta

Magenta

Senior Member
#6
Jul 3, 2015
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#6
RaceRunner said:
Since I am filling the jars with a hot soup or a stew, cool air temperature in the kitchen could crack the jars while they cool down; this is why I put a towel of blanket over the jars.
Click to expand...
My mother used to do a lot of canning... she would always boil the jars to sterilize them and then hot things
added were not a problem, then, either. How does turning the jars upside-down create a seal? Air pressure?
 
R

RaceRunner

Well-known member
#7
Oct 13, 2022
1,576
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#7
Magenta said:
My mother used to do a lot of canning... she would always boil the jars to sterilize them and then hot things
added were not a problem, then, either. How does turning the jars upside-down create a seal? Air pressure?
Click to expand...
I assume you are correct.
 
Ilive4Jesus

Ilive4Jesus

Active member
#10
Apr 30, 2022
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#10
RaceRunner said:
Instead of always putting leftover soups/stews in a bowls, I can put hot leftover soup/stew in canning jars instead. I am also thinking of trying this with hot squash/pumpkin purees and even hot tomato sauce.

Here's how to make leftover soup/stew last longer in the refrigerator. This way I can make larger batches of soup or stew at one time.
  1. Fill warm canning jars with hot soup/stew leaving some jar head space.
  2. Screw canning jar lids on only fingertip tight so air can still escape.
  3. Put jars upsidedown on kitchen counter for about 5-15 minutes until the lids vaccum seal.
  4. Flip jars right side up.
  5. Cover jars with a towel or blanket to help prevent the jars from cracking.
  6. Leave jars sit on counter up to 12 hours to cool and further vacuum seal.
  7. Put jars of soup/stew in the refrigerator.
Click to expand...
you can also freeze them to have them last longer.
 
markss

markss

Active member
#12
Feb 10, 2020
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#12
nobodyalone said:
Thanks for the tip! Canning is kind of daunting. Worried about the botulism thing.
Click to expand...
My mother canned, and we never died. If my mother could do it, anyone can do it. I mean that!

Much love!
 
Billyd

Billyd

Senior Member
#13
May 8, 2014
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#13
Use tempered canning jars. Sterilize them first. Fill them with the leftover soup or stew. I prefer to pressure can. See Ball Blue book for the time. They will last months.
 
R

RaceRunner

Well-known member
#14
Oct 13, 2022
1,576
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#14
Billyd said:
Use tempered canning jars. Sterilize them first. Fill them with the leftover soup or stew. I prefer to pressure can. See Ball Blue book for the time. They will last months.
Click to expand...
I do not need to Sterilize the Jars, the soups and stews are already hot enough. (y)
 
R

RaceRunner

Well-known member
#15
Oct 13, 2022
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#15
Billyd said:
Use tempered canning jars. Sterilize them first. Fill them with the leftover soup or stew. I prefer to pressure can. See Ball Blue book for the time. They will last months.
Click to expand...
The way I did it is much quicker and will also last for months.
 
Billyd

Billyd

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#18
May 8, 2014
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#18
RaceRunner said:
The way I did it is much quicker and will also last for months.
Click to expand...
If you take an extra few minutes, you don't have to refrigerate them.

If you want a quick way to save them for months, put them in a vacuum seal bag, seal and put in the freezer.
 
R

RaceRunner

Well-known member
#19
Oct 13, 2022
1,576
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#19
Billyd said:
If you take an extra few minutes, you don't have to refrigerate them.

If you want a quick way to save them for months, put them in a vacuum seal bag, seal and put in the freezer.
Click to expand...
The soups/stews are much fresher in the canning jars.
 
HealthAndHappiness

HealthAndHappiness

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#20
Jul 7, 2022
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Almost Heaven West Virginia
#20
Billyd said:
If you take an extra few minutes, you don't have to refrigerate them.

If you want a quick way to save them for months, put them in a vacuum seal bag, seal and put in the freezer.
Click to expand...
I like the idea and will probably do that with pumpkin. The problem with my sealers are that they will vacuum the liquid into the diaphragm and mess up the circuit. I need to take mine apart and fix it after using it for moisture from ham.

I thawed a big ham to cut it into steaks. I think I should have partially refroze it in steak sized so this wouldn't happen. Maybe the same can be done with the soup as ice blocks?
 
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