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Pressure Canning Asparagus Soup

Pressure canning asparagus soup is a great way to preserve the flavors of fresh asparagus and enjoy a warm bowl of soup any time of the year. Asparagus is a nutritious vegetable that is high in vitamins and minerals, and it is also low in calories, making it an excellent choice for a healthy meal.

Pressure canning is a safe and effective way to preserve soups, and it can help to save time in the kitchen by allowing you to make large batches of soup and store them for later use. In this process, the soup is cooked under pressure in a canning jar, which creates a vacuum seal that keeps the soup fresh for an extended period.

Why should you use a pressure canner for Asparagus Soup?

Asparagus soup is a low-acid food, which means it can harbor dangerous bacteria such as Clostridium botulinum, if not processed properly. Using a pressure canner is necessary for safely canning asparagus soup as it can reach high enough temperatures to kill all the bacteria, spores, and enzymes present in the soup.

Additionally, pressure canning creates a vacuum seal that prevents the growth of bacteria and other microorganisms, ensuring the safety and longevity of the canned soup. It is essential to follow the correct pressure canning process to avoid the risk of foodborne illness.

How to make Asparagus Soup in a pressure canner

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!

Tips for making Asparagus Soup in a pressure canner

Here are some tips for making asparagus soup in a pressure canner:

  1. Use fresh, high-quality asparagus for the best flavor and texture.
  2. To save time, you can prepare the soup in advance and refrigerate it until you’re ready to can it.
  3. Make sure all of your equipment is clean and sterilized before beginning the canning process.
  4. Always follow the manufacturer’s instructions for your specific pressure canner to ensure safe and effective canning.
  5. It’s important to leave at least 1 inch of headspace in each jar to allow for expansion during processing.
  6. Use a jar lifter to carefully remove the hot jars from the canner to avoid burns or spills.
  7. Once the jars have cooled, check the seals by pressing down on the center of each lid. If it pops up and down, the jar is not sealed and should be refrigerated and consumed within a few days.
  8. Label each jar with the contents and date before storing them in a cool, dark place.
  9. Always discard any jars that show signs of spoilage, such as bulging lids or strange odors or discoloration when opened.

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