Pressure canned celery soup is a delicious and convenient way to preserve celery and other vegetables for later use. Celery soup is a classic soup recipe that is easy to make and can be enjoyed as a standalone meal or as a base for other recipes like stews, casseroles, and sauces.
Pressure canning is a safe and effective way to store homemade soup for an extended period of time without the need for refrigeration or freezing. It allows the soup to be cooked and canned in one process, preserving the flavor and nutrients of the soup for later use.
Why should you use pressure canner for Pressure Canned Celery Soup?
Using a pressure canner for pressure canning celery soup is essential for ensuring that the soup is safe to eat and free from harmful bacteria. Pressure canning is a method of preserving food that involves heating the food in a sealed canning jar to a high temperature, which destroys any bacteria, yeasts, or molds that could cause spoilage or foodborne illness.
Celery soup contains low-acid ingredients like vegetables and meat, which are prone to bacterial growth and spoilage. Processing the soup using a water bath canning method is not sufficient for destroying harmful bacteria like Clostridium botulinum, which can cause botulism, a rare but serious illness. A pressure canner allows the temperature inside the jars to reach a high enough temperature to destroy any harmful bacteria, making it a safe method for canning low-acid foods like celery soup.
It’s important to follow safe pressure canning practices and to use a tested and reliable recipe to ensure that the soup is processed correctly and is safe to eat. Failure to follow safe canning practices can result in foodborne illness or spoilage.
How to make Pressure Canned Celery Soup in pressure canner
Here’s a recipe for making pressure canned celery soup in a pressure canner:
- 6 cups chopped celery
- 2 cups chopped onions
- 2 cups chopped carrots
- 4 cups diced potatoes
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp butter
- 4-6 cloves of garlic
- Start by sterilizing your canning jars and lids according to the manufacturer’s instructions. Keep the jars hot until you’re ready to use them.
- In a large pot or Dutch oven, sauté the celery, onions, carrots, and garlic in butter until they’re tender and translucent.
- Add the potatoes, broth, salt, and black pepper to the pot and bring the soup to a boil.
- Reduce the heat and simmer the soup for 15-20 minutes, or until the vegetables are cooked through.
- Using an immersion blender or a food processor, puree the soup until it’s smooth.
- Add the milk and heavy cream to the soup and stir until combined.
- Bring the soup back up to a simmer, and let it cook for an additional 10 minutes.
- Remove the soup from the heat and let it cool slightly.
- Fill the hot, sterilized jars with the soup, leaving 1 inch of headspace.
- Wipe the rims of the jars with a clean cloth and place the lids and rings on top.
- Place the jars in your pressure canner and process them according to the manufacturer’s instructions. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure (adjusting for altitude if necessary).
- Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally.
- Once the pressure has been released and the canner is cool, remove the jars and let them cool on a wire rack.
- Check the lids to make sure they’re properly sealed. Store any unsealed jars in the refrigerator and use them within a few days.
- Label and date the jars and store them in a cool, dark place for up to 1 year. Enjoy your delicious pressure canned celery soup whenever you want a quick and easy meal.
Tips for making Pressure Canned Celery Soup in pressure canner.
Here are some tips to help you make the best pressure canned celery soup:
- Use fresh and high-quality ingredients to ensure that your soup has the best flavor and nutrients.
- Follow a tested and reliable recipe that is designed for pressure canning to ensure that the soup is safe to eat.
- Sterilize your canning jars and lids before using them to prevent contamination and spoilage.
- Use a pressure canner that is in good condition and has been tested for safety to ensure that your soup is processed correctly.
- Make sure that the pressure canner is properly vented and that the pressure gauge is working correctly before starting the canning process.
- Leave the recommended amount of headspace in the jars to allow for expansion during processing.
- Use a jar lifter to carefully remove the hot jars from the pressure canner to prevent burns or spills.
- Allow the jars to cool completely before checking the seals and storing them in a cool, dark place.
- Label the jars with the date of canning and the contents of the jar to make it easier to find and use later on.
- If you’re new to pressure canning, it’s a good idea to read the instruction manual for your canner and to consult a reliable canning guide or expert for guidance and support.
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