Canning Asparagus Potato & Leek Soup

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Canning Asparagus Potato & Leek Soup

Asparagus, Potato, and Leek soup is a cross between two wonderful hearty soups. Potato leek is a classic, and asparagus soup is a refined treat. Together they’re wonderfully delicious, and this canning recipe means you can enjoy them year-round.

Prep Time10

Cook Time10

Additional Time1 30

Total Time1 30

Course: Soup

Cuisine: American

Keyword: Soup Canning Recipe

Servings: servings, 2 Quarts, see notes

Author: Ashley Adamant

Equipment

Ingredients

In total, for a small two-quart canner batch, you'll need:

2 cup leeks sliced
3 cups potatoes diced
3 cups asparagus chopped
2 tsp salt
vegetable broth to fill about 4 cups

Pack each quart jar with:

1 cup leeks sliced
1 1/2 cups potatoes diced
1 1/2 cups asparagus chopped
1 tsp salt
vegetable broth to fill about 1 1/2 to 2 cups

US Customary - Metric

Instructions

Before you get started, prepare a pressure canner and jars. If doing a hot pack, the canner should be simmering at around 180 F. For a raw pack, you want warm water, but not simmering, around 140 F.
For hot pack, combine leeks, potatoes, asparagus, and salt in a pot. Add broth and boil for 5 minutes.
For raw pack, pack the jars with the veggies and bring the broth to a boil separately on the stove.
Fill jars with veggie mix, leaving 1-inch headspace; top with boiling broth.
Remove air bubbles, wipe rims, seal jars, and process at 10 pounds pressure for 75 minutes for pints and 90 minutes for quarts, adjusting pressure to altitude (see notes).
Cool and check seals, then store.

Notes

Hot pack for soups is for quality, not safety. The contents of the jars will cook completely in the canner. Ball Canning has tested raw pack for soup and meal in a jar canning recipes and that's what they reccomend for simplicity, though quality is often slightly better with a hot pack.

The minimum batch size when pressure canning is 2 quarts, however, you can do larger batches without issue, depending on your canner's total capacity. Feel free to increase the recipe as much as you like, but do not decrease it below 2 quarts (or 4 pints) if canning.

Store properly canned and sealed jars on the pantry shelf where they’ll maintain peak quality for 12 to 18 months, but be good to eat so long as they’re sealed. Refrigerate after opening.

Any unsealed jars should be reprocessed or stored in the refrigerator for immediate use.

Altitude Adjustments

With pressure canning, the processing times stay the same at higher altitudes, but the pressures change. Here are the altitude adjustments for pressure canning soup:

For dial gauge pressure canners:

0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure

Nutrition