Canning Asparagus Soup Base

5 from 1 vote

A pressure-canned asparagus soup base you puree and finish with cream at serving for a quick cream-of-asparagus soup from the pantry.

Prep Time15

Cook Time5

Canning time1 30

Total Time1 50

Course: Soup

Cuisine: American

Keyword: Pressure Canning, Soup Canning Recipe

Servings: servings, Makes 2 quarts, see notes

Author: Ashley Adamant

Equipment

Pressure Canner
Canning Funnel
Canning Jars, Lids and Bands

Ingredients

1 ½ cup onion chopped
6 cups asparagus chopped
2 cloves garlic minced or whole
2 tsp salt
4 cups Vegetable stock plus more as needed to fill

Instructions

Prepare your pressure canner, jars, and lids, and bring the jars up to a simmer so they are hot when you pack them.
Wash and chop the onion, trim the woody ends from the asparagus and cut it into bite-sized pieces, and mince the garlic.
Combine the onion, asparagus, garlic, and salt in a large pot. Add vegetable stock to cover and bring to a boil, then reduce the heat and simmer 5 minutes.
Using a slotted spoon, pack the hot jars full with the solids to a 1-inch headspace, then ladle in hot stock to fill the gaps, keeping 1 inch of headspace.
Remove air bubbles, adjust headspace if needed, wipe the rims clean, and apply lids and bands fingertip tight.
Process in a pressure canner: pints for 75 minutes or quarts for 90 minutes at 10 lbs pressure in a weighted gauge canner or 11 lbs in a dial gauge canner, adjusting for altitude (see notes).
Use a natural pressure release and do not force cool. Once the canner is depressurized, remove the jars and leave them undisturbed for 12 to 24 hours, then check the seals.

Notes

Just a quick note—while I’ve shown the ingredients portioned out directly in jars so you can see the ratios, this recipe must be hot packed. That means you can use the jars to measure, but you’ll need to transfer everything to a stock pot, add the broth, and bring it all to a full boil before packing.

This step is important for safety and quality. It helps ensure the ingredients are well mixed and prevents any dense layers from forming in the jars. Even distribution is key to making sure the recipe processes properly in the canner.

Safety basis: This recipe uses the hearty soup method from the University of Alaska Fairbanks Cooperative Extension soup canning guidelines, with the jars packed full of solids to a 1 inch headspace and broth filling the gaps. It is a low-acid food and must be pressure canned. Do not water bath can it, and do not shorten the time or lower the pressure.

Measuring asparagus: Chopped asparagus is airy, so 6 cups is roughly 1 pound. Measure by volume after trimming and chopping.

Store sealed jars in a cool, dark place for 12 to 18 months for best quality. Refrigerate after opening and use within 3 to 4 days.

Serving Suggestions

When you’re ready to enjoy your creamy asparagus soup, simply heat it on the stove or in the microwave. It can be served as is, but it’s meant to be pureed at serving time.

For a rich, creamy finish, stir in some heavy cream or a dollop of crème fraîche right before serving. You can also garnish with fresh herbs or a sprinkle of parmesan for extra flavor.

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