I suppose it would be possible to pressure can it in some sort of meat broth but I don't think it would be the same. ;)

Dave

You could can plain potatoes as long as it's cubes or small whole ones.

At one point I did post a seasoned potato puree which can be frozen and then used as a soup base or for mashed potatoes.

Carol

-Laura

tia

here is what the MSU site says -- general info for canning any combo of broth, veggies, & meat.

Recipe:

3 T butter (I can eliminate this)
8 large leeks chopped and cooked until tender
3 medium potatoes thinly sliced
5 cups chicken stock

Bring to boil, reduce heat, simmer for about 30 minutes.
Puree until smooth. (It would be fine if only half pureed) Season with salt and pepper.
Thin with additional stock if necessary.

Very simple and delicious. I have frozen a ton of it, but would love to have it on a shelf (I'm running out of freezer space).

Many thanks,
Rachel

Rachel

All that tells me that trying to can this and do it safely is an excessive amount or work of a small return in convenience. Especially when it freezes so easily.

Not everything can be canned safely so are you sure this is worth all the effort? ;)

Dave

We all have our different contexts of what is too much effort and what is worthwhile! I have a lot of friends who think the concept of home-canning anything is crazy and too much work.... And I can remember thinking starting tomato plants from seed was a CRAZY high-input thing to do when my brother first did it. Now I start 200+ plants a year and think it's not really a big deal. ;-)

Rachel,

I do agree with Dave, however, in seconding his reminders to be sure to follow the guidelines, especially with soemthing like a meat broth.

This seems to me like a pretty good candidate for canning, actually; some things come out awfuly soft after pressure canning, but if you're going to puree anyway you don't mind for this purpose. And it's really easy to puree a soup once it's warmed up (I have an immersion blender that does it in a jiffy and rinses clean easy as pie).

I haven't made the jump to pressure canning yet myself but if I do, it's going to be yummy soups like this, or like Katie's Roaste Garlic & Tomato one, that push me over that line! On a bleak, chilly, rainy day like this I would sure love to see rows of soup jars on my shelves....

Please let us know how you make out! Maybe you will inspire me...

Zabby

Sorry, but you will have to freeze it. And, since you have to freeze it, no, you do not need to add 50% liquid to it.

Dave

I have a recipe that I have used to make Potato Leek soup for many years and it is delicious and would like to can it, with your nods…

The recipe from Dairy Hollow House Soup & Bread A Country Inn Cookbook was written as follows:
1 lb. all-purpose potatoes, scrubbed and sliced
8 leeks, white part and 1 inch of green, split open lengthwise, very well washed, and sliced
4 cups chicken stock
4 cups spring water
1-3 T butter to taste (optional)
Salt and freshly ground pepper to taste
Croutes of whole-wheat French bread
Grated Parmesan cheese, chopped fresh parsley, sour cream, kefir cheese…

1. In a large, heavy soup pot, combine the potatoes, leeks stock, water and butter if using. Bring to a boil, turn down the heat to medium, and let simmer strongly, uncovered, until the liquid is reduced by about half, about 1 hour. Stir occasionally. Taste for seasoning and add salt and pepper if needed. Mash some of the potatoes into the soup to thicken it slightly.
2. Place croute in each soup bowl, and ladle in the soup. Top, if desired, with a bit of grated Parmesan, a spring of parsley, or dab of the dairy garnishes.

Now if I am correct the changes I need to make are:
1. Peel the potatoes
2. Omit the butter (When I made it, I had omitted the butter anyway)
3. Cut down on the cooking time so the potatoes will not completely fall apart
4. Maybe cut down on the water since I will not be cooking until it is reduced by ½.
5. Roughly gage when the potatoes and broth are half and half.
6. Scoop out the potatoes and leeks and fill the jar ½ way with the mix then add broth to fill the other ½, leaving 1 inch head space.
7. I can smash/mash/puree mixture when I open it at a later time.

Any other suggestions?

Thank you in advance.
Teri

I just wanted to list the recipe as it is in the book and give the proper credits to the book.

Dave

The recipe from Dairy Hollow House Soup & Bread A Country Inn Cookbook was written as follows:
1 lb. all-purpose potatoes, scrubbed and sliced
8 leeks, white part and 1 inch of green, split open lengthwise, very well washed, and sliced
4 cups chicken stock
4 cups spring water
1-3 T butter to taste (optional)
Salt and freshly ground pepper to taste
Croutes of whole-wheat French bread
Grated Parmesan cheese, chopped fresh parsley, sour cream, kefir cheese…

1. In a large, heavy soup pot, combine the potatoes, leeks stock, water and butter if using. Bring to a boil, turn down the heat to medium, and let simmer strongly, uncovered, until the liquid is reduced by about half, about 1 hour. Stir occasionally. Taste for seasoning and add salt and pepper if needed. Mash some of the potatoes into the soup to thicken it slightly.
2. Place croute in each soup bowl, and ladle in the soup. Top, if desired, with a bit of grated Parmesan, a spring of parsley, or dab of the dairy garnishes.
Makes 6-8 servings

Now if I am correct the changes I need to make are:
1. Peel the potatoes
2. Omit the butter (When I made it, I had omitted the butter anyway)
3. Divide leeks into jars.
4. Put potatoes in stock and heat to boiling.
5. Divide potatoes filling only 1/2 way and then fill with remaining stock.
6. Leave 1 inch head space.
7. I can smash/mash/puree mixture when I open it at a later time.

I have revised this a bit because of the long processing time. I don't believe that the soup needs to cook an hour nor do I think it needs to have the water added as listed in the original recipe.

I also think that this can be doubled...right?

Pressure canning should be based on the item that needs the longest cooking time and that would be the chicken broth not the potatoes, so:
elevation w/dial: 0-2,000- 11 lbs
2-4,000 12 lbs
elevation w/weight: 0-1,000 10 lbs
above 1,000 15 lbs
cookig time: pints 60 minutes
quarts 75 minutes

Does this sound right?

Thanks again,
Teri

This soup sounds good, but I want to make sure the revisions made are correct?

Can I just put in the raw potatoes & raw leeks (1/2 jar), add broth to fill jar leaving 1" headspace?
Then pressure can for 60min pints / 75min quarts @ 10 lbs pressure (i'm under 1000ft) ?

1. Peel the potatoes
3. Divide leeks into jars.
4. Put potatoes in stock and heat to boiling.
5. Divide potatoes filling only 1/2 way and then fill with remaining stock.
6. Leave 1 inch head space.

pressure can for 60min pints / 75min quarts @ 10 lbs

Would this be right? what would need to change?

Density seems to be an issue yet one can pressure process solid tuna, meat loaf and patties with no problems and they are very dense.

Not really comparable. They all have very different processing times and different preparation methods. And canning meatloaf? Hotly debated.

One can process unpeeled baby red potatoes so why peel for soups?

All potatoes are supposed to be peeled prior to canning per the guidelines. It's your choice if you choose to not peel them.

No dairy -I get that yet I have seen videos of pressure canning butter.

You'll see videos about canning all sorts of things. That doesn't mean they are approved or even should be done. NCHFP is very clear about not canning butter or any dairy products.

Some people choose to abide by the tested and approved guidelines, just carefully modify some of the guidelines, some choose to ignore them completely, and some intentionally slam them given their government funded source. The choice is yours. But it's you who has to evaluate the validity of the source of the info. NCHFP or Ball vs. you tube and personal blogs making all sorts of claims.

How about subbing non dairy creamer for milk. Is that acceptable?

No because they contain thickeners that retard heat penetration.

Basically you are trying to generalize from one food/recipe to another and that isn't safe to do because of the different pH, density, and processing times. Each food/recipe has to be evaluated on its own merits.

Hope this helps.

Dave

But yes freezing is the best option.

Dave

PS: welcome to the forum by the way. :)

For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.

Dave