Pressure Canning Potato Soup

Pressure Canning Potato Soup goes from the Kettle to the Jar in no time.  Remember we Can Not use Dairy when Pressure Canning! 

The Pressure Canning How to of this delightful soup is here! So to Pressure Canning Quart/Pints Jars of Potato Soup get your supplies and ingredients and let us get started.

First let us talk about why we do not add thickener's to our soups in general. Adding flour or other thickening agents to a canned soup prevents heat from penetrating to the center of the jar. This is going to interfere with the safe processing which would destroy the bacterial spores that cause botulism. Never add thickening agents to home canned products. And never puree your soup the heat will not be able to get it to a safe temperature.

Wait until you are ready to prepare the soup or food for eating time. When you open and prepare it you can add the flour, cornstarch or other thickening product to it as well as any diary products.

Once you have made your Potato Soup here is the make sure you do list:

• Make sure the soup is boiling prior to canning
• Have your pressure canner prepared
• Sanitize the canning jars and lids
• Ladle soup into clean sanitized jar  leaving 1" head space
• Wipe the rims off the jars clean and cap with twist cap
• Tighten them so they are secure but not super tight. Taunt is good
• Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 90 minutes for quarts or 60 minutes for pints. 

Let us get the recipe started enough information even though knowledge is so powerful in our canning world.  

Ingredients

5 pounds of potatoes (each pd makes 2 cup per quart jar give or take)
3 - 32 ounce chicken broth 
2 strips of bacon chopped (optional)
Half of 1 white onion finely chopped
2 garlic cloves finely chopped
salt and pepper to taste

NOTE: To add the bacon is a personal option. It is such a small amount in the recipe that I have never had an issue with the time or the results. BUT please use caution as this recipe has not been tested by the National Center for Home Preservation.

You need to get all your ingredients ready for the potato soup. This is one rule I follow be ready. You must peel your potato's the chance of botulism is in the spores they grab it from the soil. So peel !  Toss the peels into the compost pile no waste.





This is a bad potato. It seems so unnecessary to show you but it is always good to see the bad as well as the good!







Alright get all your chopped potatoes into a large stainless steel pot of water. You always want to start your potatoes in a cold water not hot or boiling. Yes, there are as many reasons to this subject of hot vs. cold that it would interfere with the topic to go into it. But to keep it simple you want to always start the potatoes in cold water this way you can insure the potato will cook evenly for the soup.




Get a nice simmer not to much.  For only about 5 to 10 minutes they will completely cook in your pressure cooker. Have your warm chicken stock in a separate pot. Keep the water with your chopped potatoes you may need the extra liquid to fill the jars. You will be taking the potatoes from the water to fill the jars.

Now lets prepare the prepare the bacon, onions and garlic. I cut the bacon with my kitchen scissors. 




In an iron skillet (My Favorite) cook the bacon just until it is getting done. Add the chopped onion just as the onion's getting a nice color add the garlic and cook for a few more minute.

Once this is all golden brown I will chop or crush it a bit smaller. Bite size.




Alright you now added the ingredients to your jars. First add the bacon mixture, and then the potatoes to about 3/4 of the way full.  The pressure canning will break down the potatoes with the extreme heat. 

If you want to add any spices prior to adding the chicken broth do so now. So much of the potato chunks will break down naturally in the Pressure Canning process.

Now add the chicken broth until it is 1 inch from the top of the jar. This is important when pressure canning the jars and ingredients need the space to do what they do best. Once the jars are full use a knife or chop stick to move the ingredients around to assure there is no extra air pockets in the jars. You may have to add more broth once you take this step.

Wipe your rim's clean around the jar and cap and twist the seal taunt.

Place your jars into your pressure canner and do not over stuff the pressure canner. The jars should be close but not touching. Yes I could probably put another jar in but I am a very cautious canner.

Add a tablespoon of 5% vinegar to the water in your canner it will get rid of any hard water stains that would be left on your jar's.

Pressure can your pint jar's for 60 minutes with 11 pounds of pressure. Quart jars for 90 minutes 11 pounds of pressure. When finished allow the pressure canner to release the pressure naturally and remove top carefully. Let the gauge get down to ZERO. Remove jars place on a towel covered counter and let them cool overnight. Watch it they are HOT.

Once cooled wash and wipe your jars clean remove twist lid and store for 6 months to one year in a cool dark pantry or spot.

Return the twist lid after the jars have been opened.

Label and date them. I have forgotten and have eaten many a mystery soup in front of the fireplace.


Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.

Pressure Canning Split Pea Soup

Split Pea Soup is so easy to Pressure Can. Soups ares an art form and a creative process. Pressure canning itself can be daunting and scary but pressure can you will! I did ! The soup recipe is a time consuming process but worth it. Most of you will look at the recipe and say Jezzzz BUT the time is so worth the product you have on your pantry shelf ! You could also cut the recipe and time in half.

The recipe for my Nanny Lilly's Split Pea Soup is on my cooking site.  I have found that everyone has a different opinion or recipe for everything so to this site I will give you the pressure cooking instructions here in this blog. I could put the recipe on here but it is a canning site and the recipe takes time. Go read it and make a decision if it is worth your time.

Just run over to Heavy Metal Spatula and get the recipe and cook up the soup if you do not already have a recipe. Mine an Ole' Jewish Family original and delicious! One of our true Holiday favorites. And the only way to use the Ham Bone!

Once you soup is done keep it warm your soup needs to be warm for the jars. Remember when canning warm in warm.  Let us get started. Clean and sanitize your pint/quart jars. The recipe will make 6 pints and approximately 4 to 6 quarts pressure canned.

Ladle your warm soup into your jars. Leave a one inch head space in the jars. Wipe with a clean cloth and a bit of vinegar. I wet my cloth and put a drop of vinegar on it. I saw this tip from Matthew a follower on my Facebook page. Thank you Matthew! Here is the reason why. Now cap with warm lid and band. Tighten bands.

There are a million ways to use your pressure cooker with regards to time. I use my Presto booklet that came with mine. But I do search around and see others time schedule.

Process your pints at 11 pounds of pressure for 60 minutes and for quarts 75 minutes. There are many recipes that tell you your time so take your time and be careful.

I know Yum!








Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local National Center for Home Preservation for additional information and available classes. 

Black Bean Soup

Black Bean Soup is good for you. Hey hey this was my second Pressure canning soup project, and I yes tweaked it again. It is a constant with me I always like to do it with my eyes and taste buds. This is the great thing about anything canned. You can add or take out what you want to suit you.Feel the Love!

This little picture is of my stuff all ready to be put in the jars when my broth is nice and hot. I will warn the beans up so they are hot when they go in the hot jars. The vegetables are raw and not cooked they will cook when pressure canned the jars. See how I have everything ready to go. It is all about warm when Pressure Canning. Kind of how your tummy will fell when you open and warm up your first jar of soup!

Remember to always soak your beans the night before you want them clean and re-hydrated.

Ingredients

Black Bean Soup


2 pounds of dried black beans (cleaned and soaked)
2 onions one halved and one finely diced.
4 carrots chopped
3-4 cloves garlic, minced
1 poblano pepper diced (optional)(remove seeds to reduce the heat)
2 ½ quarts of chicken,beef or vegetable (your taste here) stock
2 cups ham diced (optional)
2 teaspoons cumin
3 teaspoons kosher salt (to taste)
1 ½ teaspoons black pepper

I boil the half onion, spices and beans together for 10 minutes on a low simmer in a large pot. I use equal parts water and a broth. You can use chicken broth, beef broth, vegetable broth or just hot water and it will makes its own flavor depending on the spices and ingredients you add get creative. It will start to foam up. Once it does turn off the burner and remove the foam.




Have you warm jar's ready to add the ingredients. The first thing to add is  your beans use a slotted spoon. Once you have added the beans add your other ingredients into the warm jars. I add about 1/4 filled with beans and then the other ingredients added in. Look at the pictures.I always leave at least a 1/4 of the jar for head space then fill the jar's with the broth. You need one inch of head space when adding the broth the jars.  Once you fill the jars and pressure can them the beans always seem to expand and take more room. Little bagger's! Yes that is a word.

Here are the jars all filled waiting for the hot broth.  I always use the broth that the beans have simmered in. It is warm and it is ready. If you want to add any additional spices to your soup now is the time. Remove any air bubble from the jars.

Once your jars are filled and air bubbles removed you want to wipe the rim's of your jars with a clean warm cloth. Have you lids ready they need to be soaked in warm water (Not boiling). Place you warmed lids on your jars and secure your rings.



Place your jars into your pressure canner make sure they are not touching. Pressure can your quart with 10 to 11 pounds of pressure for 90 minutes. If you are using pints use the same amount of pressure but for only 75 minutes.

Almost done. Keep an eye on your pressure canner it is not a tool you want to use and go wander off. Pressure can change in an instant. Once the time is done turn off the heat and let you canner reduce in pressure. Once the gauge show's no pressure and the air vent has dropped you are safe to remove the pressure regulator. Wait an additional 15 minutes and carefully remove the lids making sure it is turned away from your face. I have had many a steam facial. Once the top is removed let your jars sit for an additional 10 minutes. I know this seems daunting but it is worth it.

Take you jars out of your presure canner and put them in an area they will be undisturbed for 24 hours. They will still be boiling intside and need quite time to settle. The next day check to make sure they all sealed. Then you can remove the rings wipe your jars with warm water and store until you're pantry until you are ready to use them. They are good in the pantry fir 6 to 9 moinths. If they last that long!

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.

Vegetable Soup for the Pressure Canner

 

Here is the recipe for the vegetable soup. This Vegetable Soup was in a class by Cindy. This will make approximately 6 to 7 quarts. Put a teaspoon of vinegar into the water of your pressure canner. It prevents hard water stains. Another quick and easy tip. Here are some more Tips and Answers to your Whys.

I have posted two recipes here for the soup. One the vegetables warmed up in the broth to add to the warm jars and the other recipe is one with room temperature vegetables with warm broth added separately. 

Vegetable Soup - Preheated Vegetables

Ingredients

12+ cups chicken broth

4 cups whole kernel corn (8 ears)

3 cups cubed, peeled potatoes (1 pound)

2 cup cut green beans

2 cups sliced celery

1 cup chopped onion

3 garlic cloves chopped

Seasonings can be adjusted to your own taste

2 tbsp snipped parsley or 2 tsp dried 

1 tbsp snipped marjoram or 1 tsp dried 

1 tbsp snipped thyme or 1 tsp dried

1/2 tsp pepper

1 tbsp snipped rosemary or 1 teaspoon dried

Directions

1. In a large pot combine broth, corn, potatoes, green beans, carrot, celery, onion, garlic and seasonings.

2. Bring to a boil over medium heat and then reduce heat and simmer for 5 more minutes.  Veggies will be crisp not cooked, they cook more during the pressure canning process. These vegetables do not follow Potato Soup rules. 

3. Ladle warm vegetables and broth into warm clean quart jars or pint jar. Fill the jar 3/4 full leaving an inch of headspace once additional the liquid is added. Everything expands a bit when pressure canning. Add additional liquid if needed leaving that 1 inch head space. Remove air bubbles, wipe jars and rims and top with lid and twist. 

Process the filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-canners. The time is 75 minutes for quarts and 60 minutes for pints. Allow the pressure to come down naturally do not open until it is done releasing the pressure ! Remove jars from canner, cool on a towel on the counter. They are HOT be careful.

Now let's take a look at pressure canning without preheating the vegetables.

With this method you have all you ingredients chopped and ready. Make sure the vegetables are room temperature. Never ever add cold anything then pour hot broth over it. This will surly shatter your jars. If not right away for sure in the pressure cooker. It happened to me my friends. Messy ! 

 Vegetable Soup- Raw Vegetables 

12+ cups chicken broth

4 cups whole kernel corn (8 ears)

3 cups cubed, peeled potatoes (1 pound)

2 cup cut green beans

2 cups sliced celery

1 cup chopped onion

3 garlic cloves chopped

Seasonings can be adjusted to your own taste

2 tbsp snipped parsley or 2 tsp dried 

1 tbsp snipped marjoram or 1 tsp dried 

1 tbsp snipped thyme or 1 tsp dried

1/2 tsp pepper

1 tbsp snipped rosemary or 1 teaspoon dried

Directions

Chop all your ingredients and place them into individual bowls. Make sure your vegetables are room temperature. Add the spices together in a small bowl to add to each jar. 

In a large stainless steel pot warm broth.

  

Add vegetables into your warm clean jars. Fll the jar to about 3/4 of the way full. Leave one inch headspace once the liquid has been added. Everything expands a bit when pressure canning. Add hot liquid leaving one inch head space. Remove air bubbles, wipe jars, and add lid and twists.

 

Process filled jars in a pressure canner use 10 pounds pressure for weighted canners and 11 pounds for dial-gauge canner. Quarts will take 70 minutes and pints will take 60 minutes. Allow the pressure to come down naturally in the canner. Once the pressure is down remove jars and place on a towel on the counter.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. 

Please consult your local Center forHome Preservation for additional information and available classes.