Pressure Canning Asparagus Soup

Here is a recipe for making asparagus soup in a pressure canner:

Ingredients:

• 6 pounds of fresh asparagus
• 2 cups chopped onion
• 1 cup chopped celery
• 2 cloves garlic, minced
• 8 cups chicken or vegetable broth
• 1 cup heavy cream (optional)
• Salt and pepper to taste

Instructions:

1. Wash and trim the asparagus, discarding the tough ends. Cut the asparagus into 1-inch pieces.
2. In a large pot, sauté the chopped onion, celery, and garlic until softened.
3. Add the asparagus pieces and broth to the pot, and bring to a boil.
4. Reduce the heat and simmer for about 30 minutes, or until the asparagus is tender.
5. Remove from heat and let the soup cool slightly.
6. Using an immersion blender, puree the soup until smooth.
7. Add the heavy cream (if using) and stir until well combined.
8. Season with salt and pepper to taste.
9. Ladle the hot soup into hot, sterilized canning jars, leaving 1 inch of headspace.
10. Wipe the rims of the jars clean with a damp cloth, and place the lids and bands on top.
11. Place the jars in the pressure canner, and process at 10 pounds of pressure for 75 minutes (adjusting for altitude if necessary).
12. After processing, turn off the heat and allow the pressure to release naturally.
13. Carefully remove the jars from the canner and let them cool on a towel-lined countertop.
14. Once cool, check the seals, label the jars, and store them in a cool, dark place for up to one year. Enjoy!