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

[RaceRunner]

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]

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.

How long does the leftover soups/stews last?

 

[Magenta]

Cover jars with a towel or blanket to help prevent the jars from cracking.

Why would the jars crack? Has one ever cracked when you stored soup this way?

 

[RaceRunner]

How long does the leftover soups/stews last?

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.

 

[RaceRunner]

Why would the jars crack? Has one ever cracked when you stored soup this way?

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]

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.

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?

 

[RaceRunner]

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?

I assume you are correct.

 

[Magenta]

I assume you are correct.

Some people pour wax on top of their content to create an air-tight seal

 

[RaceRunner]

Some people pour wax on top of their content to create an air-tight seal

I also heard of people putting beef fat on top of their content to create an air-tight seal.

 

[Ilive4Jesus]

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.

you can also freeze them to have them last longer.

 

[nobodyalone]

Thanks for the tip! Canning is kind of daunting. Worried about the botulism thing.

 

[markss]

Thanks for the tip! Canning is kind of daunting. Worried about the botulism thing.

My mother canned, and we never died. If my mother could do it, anyone can do it. I mean that!

Much love!

 

[Billyd]

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.

 

[RaceRunner]

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.

I do not need to Sterilize the Jars, the soups and stews are already hot enough.

 

[RaceRunner]

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.

The way I did it is much quicker and will also last for months.

 

[tourist]

How long does the leftover soups/stews last?

Depends how hungry you are.

 

[tourist]

How does turning the jars upside-down create a seal? Air pressure?

Gravity?

 

[Billyd]

The way I did it is much quicker and will also last for months.

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.

 

[RaceRunner]

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.

The soups/stews are much fresher in the canning jars.

 

[HealthAndHappiness]

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.

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?