Pressure Canning Butternut Squash-White Bean Soup

Here is a recipe for pressure canning butternut squash-white bean soup:

Ingredients:

• 3 cups cooked white beans
• 4 cups peeled and cubed butternut squash
• 2 cups chopped onion
• 4 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent.
2. Add butternut squash and sauté for 5-10 minutes, until slightly browned.
3. Add white beans, broth, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 30 minutes.
4. Using an immersion blender or transferring the soup to a blender in batches, blend until the soup is smooth.
5. Ladle the soup into clean, sterilized canning jars, leaving 1 inch of headspace at the top. Wipe the rims clean with a damp cloth.
6. Place the lids and rings on the jars and tighten until just finger-tight.
7. Place the jars into the pressure canner, following the manufacturer’s instructions for processing times and pressure levels based on your altitude and the size of the jars.
8. Once the processing time is complete, turn off the heat and let the canner cool completely before removing the jars.
9. Store the jars in a cool, dry place for up to one year. When ready to enjoy, simply heat and serve.

Note: Be sure to follow proper canning techniques to ensure the safety and quality of your canned soup. This includes sterilizing your jars and lids, removing air bubbles, and leaving the appropriate amount of headspace.