Pressure Canning Recipe: Potato & Leek Soup - Ask Extension
Hi -- is this a recipe that can be pressure canned successfully? It's a great recipe. I know the cream must be added at the time of opening/heating/...
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Pressure Canning Recipe: Potato & Leek Soup #430844
Asked October 11, 2017, 8:37 AM EDT
Hi -- is this a recipe that can be pressure canned successfully? It's a great recipe. I know the cream must be added at the time of opening/heating/serving.
Ingredients
1¾ oz butter
1 onion, finely chopped
3 leeks, white part only, chopped
1 stalk celery, chopped
1 clove garlic, finely chopped
7 oz potatoes, peeled and chopped
3 cups chicken stock
Thanks!
Jill
Washington County Oregon
Expert Response
Thanks for contacting Ask an Expert.
Your recipe does look tasty!
Unfortunately, OSU Extension cannot recommend recipes for canning that have not been tested for safety in a reliable resource lab. We don't have any capacity to test consumer recipes. You may be able to make a base within the guidelines of the following recipes. Then, add the ingredients that aren't allowed when you open each jar.
The USDA and university tested soup recipes are listed on our web page: http://extension.oregonstate.edu/fch/food-preservation. Scroll to Canning Vegetables, PNW 172, page 15 or Canning Meat, Poultry and Game, PNW 361, pp 10-11. There are some options that could get you close to your recipe.
You might be in luck with your potato-based soup, too, with our Canning Soups, SP50-931 publication, also on that web page. If you leave out the celery and garlic (not listed as vegetables that can may be pressure canned alone in the Canning Vegetables publication) and follow these directions, you could add those when you are heating it up!
You may want to freeze your recipe, but some potato varieties can get mushy when frozen, so you should test a single serving, first, to see if the final product is satisfactory. Scroll to Freezing Convenience Foods that you've prepared at home, PNW 296, for some tips.
During the food preservation season OSU Extension has a food safety/preservation hotline open for Oregonians to call. it is staffed by Master Food Preserver volunteers, M-F, 9:00 AM - 4:00 PM . The number is <personal data hidden>. It is usually open mid-July thru mid-October. If you still have any questions, you can call thru October 13. our last day of operation, this year. You can also call your county Extension office. They can refer you to faculty in your area that can answer questions all year. You might also check to see when classes are offered in your area, too, if you are interested. It is always fun to get together with fellow food preservation enthusiasts!
Your recipe does look tasty!
Unfortunately, OSU Extension cannot recommend recipes for canning that have not been tested for safety in a reliable resource lab. We don't have any capacity to test consumer recipes. You may be able to make a base within the guidelines of the following recipes. Then, add the ingredients that aren't allowed when you open each jar.
The USDA and university tested soup recipes are listed on our web page: http://extension.oregonstate.edu/fch/food-preservation. Scroll to Canning Vegetables, PNW 172, page 15 or Canning Meat, Poultry and Game, PNW 361, pp 10-11. There are some options that could get you close to your recipe.
You might be in luck with your potato-based soup, too, with our Canning Soups, SP50-931 publication, also on that web page. If you leave out the celery and garlic (not listed as vegetables that can may be pressure canned alone in the Canning Vegetables publication) and follow these directions, you could add those when you are heating it up!
You may want to freeze your recipe, but some potato varieties can get mushy when frozen, so you should test a single serving, first, to see if the final product is satisfactory. Scroll to Freezing Convenience Foods that you've prepared at home, PNW 296, for some tips.
During the food preservation season OSU Extension has a food safety/preservation hotline open for Oregonians to call. it is staffed by Master Food Preserver volunteers, M-F, 9:00 AM - 4:00 PM . The number is <personal data hidden>. It is usually open mid-July thru mid-October. If you still have any questions, you can call thru October 13. our last day of operation, this year. You can also call your county Extension office. They can refer you to faculty in your area that can answer questions all year. You might also check to see when classes are offered in your area, too, if you are interested. It is always fun to get together with fellow food preservation enthusiasts!
