Sausage potato soup canning offers an incredibly rewarding way to enjoy a hearty, comforting meal all year round. This guide provides a comprehensive recipe and practical tips for safely canning your delicious sausage potato soup, ensuring you have a convenient and flavorful option ready whenever the craving strikes.
Key Ingredients for Sausage Potato Soup Canning
- 2 lbs bulk pork sausage (mild or hot, your preference)
- 3 lbs potatoes, peeled and diced into ½-inch cubes (Yukon Gold or Russet work well)
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth (or vegetable broth for a vegetarian option, omitting the sausage)
- 1 cup milk
- ½ cup heavy cream (optional, for extra richness)
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Optional additions: ½ cup frozen peas, fresh parsley for garnish
How to Make Sausage Potato Soup Canning
This sausage potato soup canning recipe is a delightful blend of simple preparation and satisfying flavor. In under 30 minutes of active cooking time, you’ll create a rich, creamy soup that’s perfect for a chilly evening or a quick lunch. Get ready to enjoy tender sausage, hearty potatoes, and aromatic vegetables simmered in a delicious broth, all ready to be conveniently preserved.
Step-by-Step Instructions
- Brown the Sausage: In a large pot or Dutch oven over medium-high heat, crumble and cook the bulk pork sausage until it is browned and cooked through. Drain off any excess grease, leaving about 1-2 tablespoons in the pot for sautéing the vegetables.
- Sauté Aromatics: Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Thicken the Base: Sprinkle the all-purpose flour over the sausage and vegetables. Stir well to coat everything and cook for 1-2 minutes, allowing the flour to cook out its raw taste. This step helps create a thicker, creamier soup base.
- Add Liquids and Potatoes: Gradually whisk in the chicken broth, ensuring no lumps of flour form. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, dried thyme, and dried rosemary.
- Simmer and Cook: Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
- Add Creaminess (Optional): If using, stir in the milk and heavy cream. Heat gently, but do not boil after adding the dairy, as this can cause it to curdle.
- Season and Finish: Season the soup generously with salt and freshly ground black pepper to taste. If you’re adding frozen peas, stir them in during the last few minutes of cooking until heated through.
- Prepare for Canning: Ladle the hot soup into clean, sterilized canning jars, leaving a 1-inch headspace. Be sure to include all the solids and liquid equally in each jar. Remove any air bubbles by sliding a non-metallic utensil around the inside of the jar. Wipe the rims of the jars clean with a damp cloth.
- Add Canning Sealant (if applicable): If your canning recipe requires it, add any necessary canning sealants at this stage. For this type of soup, direct pressure canning is typically not recommended due to the dairy content if you choose to add it. Water bath canning is generally suitable for high-acid foods. However, for low-acid foods like this soup, pressure canning is the safest method. Please consult up-to-date USDA guidelines for safe pressure canning procedures for low-acid foods.
- Process in Pressure Canner: Place the filled jars into your pressure canner according to the manufacturer’s instructions. Process for the recommended time and pressure for your altitude and jar size. It is crucial to follow specific pressure canning instructions to ensure the safety of your canned soup, especially regarding dairy additions and processing times.
- Cool and Check Seals: Once processing is complete, carefully remove the canner lid and allow the jars to sit for 5 minutes before removing them. Place the jars on a wire rack or towel-lined surface, leaving space between them, and let them cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal. Check seals by pressing the center of each lid; if it doesn’t flex, the jar is sealed.
Why You’ll Love This Sausage Potato Soup Canning
You’ll fall in love with this sausage potato soup canning because it’s the ultimate convenience coupled with incredible flavor. Imagine opening a jar and having a bowl of warm, hearty soup ready in minutes – it’s a game-changer for busy weeknights or unexpected guests. Unlike some simpler canned soups, this recipe boasts tender chunks of savory sausage, perfectly cooked potatoes, and a medley of aromatic vegetables swimming in a rich, satisfying broth that’s leagues beyond anything store-bought.
The beauty of this sausage potato soup canning lies not only in its delicious taste but also in its practicality and cost-effectiveness, making it a brilliant addition to your pantry. By canning this soup yourself, you’re locking in peak freshness and flavor while saving money compared to buying pre-made soups. It’s a wonderfully homey and comforting dish that brings a smile to your face with every spoonful, just like a perfectly made creamy potato soup but with the added savory punch of sausage. Give this sausage potato soup canning a try and transform your pantry into a treasure trove of deliciousness!
Storing and Reheating Tips
Proper storage is key to enjoying your delicious sausage potato soup canning for months to come. Once your jars have cooled and you’ve verified the seals, store them in a cool, dark, and dry place, such as a pantry or basement. Properly canned soup can last for 12-18 months and will maintain optimal quality within this timeframe. Always label your jars with the contents and the date of canning.
When you’re ready to enjoy your canned sausage potato soup, gently remove a jar from storage. To reheat, carefully pour the soup into a saucepan over medium heat. Stir occasionally until the soup is heated through. Avoid bringing it to a rapid boil, especially if you included dairy, to prevent curdling. If the soup seems too thick, you can add a splash of milk, broth, or water to reach your desired consistency. If you don’t plan to consume the entire jar at once, reheat only what you need and refrigerate any leftovers promptly in an airtight container. Refrigerated leftovers are best consumed within 3-4 days.
Final Thoughts
Sausage potato soup canning is a fantastic way to ensure comforting, homemade goodness is always within reach. This recipe is designed for ease and flavor, making it a rewarding project for any home cook. Give this sausage potato soup canning a try and savor the delicious results!
Read more :
- Canning Corn on the Cob
- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
- our Pinterest
Sausage Potato Soup Canning
Ingredients
Equipment
Method
- In a large pot or Dutch oven over medium-high heat, crumble and cook the bulk pork sausage until it is browned and cooked through. Drain off any excess grease, leaving about 1-2 tablespoons in the pot for sautéing the vegetables.2 lbs bulk pork sausage
- Add the chopped onion, diced carrots, and diced celery to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.1 large onion, 2 carrots, 2 stalks celery, 4 cloves garlic
- Sprinkle the all-purpose flour over the sausage and vegetables. Stir well to coat everything and cook for 1-2 minutes, allowing the flour to cook out its raw taste. This step helps create a thicker, creamier soup base.2 tablespoons all-purpose flour, 2 lbs bulk pork sausage, 1 large onion, 2 carrots, 2 stalks celery
- Gradually whisk in the chicken broth, ensuring no lumps of flour form. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, dried thyme, and dried rosemary.8 cups chicken broth, 3 lbs potatoes, 1 teaspoon dried thyme, ½ teaspoon dried rosemary
- Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.3 lbs potatoes
- If using, stir in the milk and heavy cream. Heat gently, but do not boil after adding the dairy, as this can cause it to curdle.1 cup milk, ½ cup heavy cream
- Season the soup generously with salt and freshly ground black pepper to taste. If you’re adding frozen peas, stir them in during the last few minutes of cooking until heated through.Salt and freshly ground black pepper, ½ cup frozen peas
- Ladle the hot soup into clean, sterilized canning jars, leaving a 1-inch headspace. Be sure to include all the solids and liquid equally in each jar. Remove any air bubbles by sliding a non-metallic utensil around the inside of the jar. Wipe the rims of the jars clean with a damp cloth.
- If your canning recipe requires it, add any necessary canning sealants at this stage. For this type of soup, direct pressure canning is typically not recommended due to the dairy content if you choose to add it. Water bath canning is generally suitable for high-acid foods. However, for low-acid foods like this soup, pressure canning is the safest method. Please consult up-to-date USDA guidelines for safe pressure canning procedures for low-acid foods.
- Place the filled jars into your pressure canner according to the manufacturer’s instructions. Process for the recommended time and pressure for your altitude and jar size. It is crucial to follow specific pressure canning instructions to ensure the safety of your canned soup, especially regarding dairy additions and processing times.
- Once processing is complete, carefully remove the canner lid and allow the jars to sit for 5 minutes before removing them. Place the jars on a wire rack or towel-lined surface, leaving space between them, and let them cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal. Check seals by pressing the center of each lid; if it doesn’t flex, the jar is sealed.