Pressure canning butternut squash-white bean soup is a great way to preserve the flavors of this delicious and nutritious soup for later consumption. This soup is packed with fiber, protein, and vitamins, making it a healthy and satisfying meal option.
Pressure canning helps to seal in the flavor and nutrients, making it easy to enjoy this soup year-round.
Why should you use pressure canner for Pressure Canning Butternut Squash-White Bean Soup?
Pressure canning is necessary for low-acid foods like butternut squash-white bean soup because it eliminates the risk of botulism, a serious form of food poisoning.
Pressure canning at high temperatures and pressures ensures that harmful bacteria and spores are destroyed, making the soup safe for long-term storage. Additionally, pressure canning helps to preserve the flavor, texture, and nutrients of the soup, allowing you to enjoy it throughout the year.
How to make Pressure Canning Butternut Squash-White Bean Soup in pressure canner
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:
- In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent.
- Add butternut squash and sauté for 5-10 minutes, until slightly browned.
- 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.
- Using an immersion blender or transferring the soup to a blender in batches, blend until the soup is smooth.
- Ladle the soup into clean, sterilized canning jars, leaving 1 inch of headspace at the top. Wipe the rims clean with a damp cloth.
- Place the lids and rings on the jars and tighten until just finger-tight.
- 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.
- Once the processing time is complete, turn off the heat and let the canner cool completely before removing the jars.
- 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.
Tips for making Pressure Canning Butternut Squash-White Bean Soup in pressure canner.
Here are some tips for making pressure canned butternut squash-white bean soup:
- Use fresh, high-quality ingredients for the best flavor and nutrition.
- Be sure to follow proper canning procedures, including sterilizing your jars and lids, leaving the appropriate amount of headspace, and processing the jars for the recommended time and pressure based on your altitude.
- Use caution when filling the jars, as the soup can be hot and may cause burns. Use a funnel to avoid spilling soup on the rims of the jars, which can interfere with the sealing process.
- Release any air bubbles in the jars before processing. You can do this by gently tapping the jars or using a non-metallic utensil to remove any trapped air.
- Label your jars with the contents and date of canning, and store them in a cool, dry place away from direct sunlight.
- When you’re ready to enjoy the soup, be sure to heat it thoroughly to kill any bacteria that may have survived the canning process.
- If you notice any signs of spoilage, such as a foul odor or cloudy liquid, do not consume the soup. Instead, discard it immediately to avoid the risk of foodborne illness.
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