PRESSURE CANNED POTATO LEEK SOUP

Delicious potato leek soup from the pantry, ready in minutes! Prepare in jar sizes for single (or multiple) serves, safe for storage in your pantry for a year. When you’re ready to open and heat your soup, serve it hot with fresh crusty bread (or croutons), a drizzle of cream and a sprinkle of fresh chives on top.
 
Ingredients for PRESSURE CANNED POTATO LEEK SOUP

Yield: 1 litre

(1 quart)

Yield: 4.5L

(9 pints)

Yield: 7 litres

(7 quarts)

Potatoes, peeled, diced

1 cup

4 1/2 cups

7 cups

Leeks, sliced

1 cup

4 1/2 cups

7 cups

Onion, diced

1/4 cup

1 1/4 cups

1 3/4 cups

Garlic, minced

1 teaspoon

4 1/2 teaspoons

7 teaspoons

Vegetable or Chicken Stock, Hot

2 1/2 - 3 cups

12 cups

21 cups

 
METHOD:
1.  Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2.  Prepare jars by boiling in a pot of water for 10 minutes before use.
3.  Soak lids/seals in hot water (not on heat) for at least 5 minutes before use.
4.  Wash and peel potatoes. Dice into 1cm (1/2 inch) cubes.
5.  Wash and halve leeks. Slice pale section of the leeks 1cm (1/2 inch) thick.
6.  Peel and dice onion. Peel garlic and mince/crush.
7.  Prepare stock in a heatproof jug or pot. Bring to a boil and set aside. Keep hot.
8.  Fill pressure canner base with 5cm (2 inches) of water. Heat to a simmer.
9.  RAW PACK: pack hot jars with prepared ingredients (potato, leek, onion and garlic) to half capacity – less (or more) if desired, maximum 2.5cm (1 inch) from the jar rim.
10.  Add hot stock into each jar, filling to 2.5cm (1 inch) from the rim of each jar, ensuring all ingredients are covered in the hot stock. Use a non-metal utensil (i.e. plastic spoon) to stir the jar contents (vegetables and stock) together.
11.  Using a non-metal utensil, remove any bubbles and add more hot stock if required to correct the headspace if it dropped below 2.5cm (1 inch) from the jar rim.
12.  Wipe jar rims with a damp paper towel to remove any food residue.
13.  Add warm seals and secure bands (finger-tip tight).
14.  Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin timing once the white steam is constant). Then add weights (or cover) and bring to the required pressure level for your altitude (see charts below). Once the pressure is reached, process for the time stated in the charts below for your altitude. Reduce/increase the heat source to keep the pressure at the constant level.
15.  Turn off the heat source once the time is up. Allow the pressure canner to return to zero and then remove the lid (be careful, lid and canner will be very hot). After 5 more minutes, remove jars from the pressure canner and place them onto a heatproof surface (i.e. wood board or a towel). Do not adjust lids during this time.
16.  After 8-12 hours, check jars have sealed before wiping down, labelling and dating.
17.  Store jars of pressure canned potato leek soup in a cool, dark and dry place for up to 12 months.
18.  SERVING: Open jars and puree in a blender or food processor if desired. Heat pressure canned potato leek soup in a pan for 5 to 10 minutes. Serve hot with fresh crusty bread (or croutons), a drizzle of cream and a sprinkle of fresh chives on top.
TIP: Add 1/2 teaspoon Dijon mustard to your soup and stir in as you heat it for extra flavour.
19.  Refrigerate opened jars and consume contents within 2-3 days, always serving soup hot.
 
Processing Time for POTATO LEEK SOUP in a Dial Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude
≤ 2,000 feet
Canner Pressure
at Altitude
2,001 - 4,000 feet
Canner Pressure
at Altitude
4,001 - 6,000 feet
Canner Pressure
at Altitude
6,001 - 8,000 feet
Raw Pack
≤ 500ml
(pints)
35 minutes
 11 PSI
12 PSI
13 PSI
14 PSI
≤ 1 Litre
(quarts)
40 minutes
 11 PSI
12 PSI
13 PSI
14 PSI
     
Processing Time for POTATO LEEK SOUP in a Weighted Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude ≤ 1,000 feet
Canner Pressure
at Altitude ≥ 1,000 feet
Raw Pack
≤ 500ml
(pints)
35 minutes
 10 PSI
15 PSI
≤ 1 Litre
(quarts)
40 minutes
 10 PSI
15 PSI
     
NOTES:
Do not add other ingredients to this recipe;
o  Do not thicken/puree this recipe before pressure canning (it can be thickened once you open a jar to serve it;
o  Do not add cream, flour, milk, noodles, pasta, rice or other thickeners to this recipe (and not in any recipe for pressure canning either).
When you open the jars, thicken and heat to make a delicious savoury jaffle pie filling!

Author: Megan Radaich          
Image credit: Megan Radaich          
Publication: Introduction to Pressure Canning Guide, available HERE

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