Canning Leek & Potato Soup help pls
Hello I have been reading this forum off and on for a while and have seen some people are very experienced in canning so I made an account and I am hoping for a little advice. I have a particular leek and potato soup recipe that my family like and I wondered if it would be safe to can (I can use bwb or pressure whichever would be needed to be safe).
3 slices of turkey bacon cut into tiny pieces after cooking till crisp on George Foreman grill
two large or three small leeks cut into chunks added to bacon and sweated till soft (I would normally add a little olive oil here, about a tbs, but can leave out if oil is a problem and add a lil chicken stock instead)
one cup of white wine
three large russet potatoes
about 3 cups chicken stock low sodium
few sprigs thyme
couple bay leaves (removed after cooking)
I don't add any cream, milk or butter, just what is listed above.
When all is soft i remove the bay leaves and blend the soup, but I have read about density issues that could cause with canning, so I would can it without blending and only blend opon opening the jar to eat.
Would this recipe be safe to can and should it be done in a pressure canner?
Any advice welcome, thank you.
This post was edited by Amanda_KG on Tue, May 27, 14 at 12:02