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Canning Carrot Soup
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5 from 2 votes

Canning Carrot Soup

Canning carrot soup is a simple way to have a heat and eat soup right on your pantry shelf.
Author: Ashley Adamant

Ingredients

  • 4 lbs carrots peeled and sliced
  • 2 bulbs fennel sliced thin (about 1 cup) *see note
  • 1 Tbsp olive oil
  • 6 cups vegetable stock
  • 6 cups water or more stock*see note
  • salt and pepper to taste

Instructions

  • Slice the fennel (or onion/celery), if using.
  • Saute the fennel in 1 Tbsp of olive oil until tender and translucent. (If using. You can also substitute celery or onion, but sautee them in this step as well.)
  • Peel and chop the carrots.
  • In a stock pot, add the water/stock, chopped carrots and sauteed vegetables. Bring to a boil and cook until tender, about 15-20 minutes. Turn off heat.
  • Puree the soup until smooth, using an immersion blender or regular blender. Be careful here, soup is hot.
  • Prepare the pressure canner at this point.
  • Return the pureed soup to the stock pot, and add salt and seasonings of your choice. Simmer for an additional 30 minutes, adjusting seasonings and adding boiling water if the soup gets too thick.
  • Ladle the soup into prepared jars, either pints or quarts, leaving 1 inch headspace.
  • Seal wth 2 part canning lids to finger tight.
  • Load the jars into your pre-heated pressure canner. Turn the stove up to high and vent steam for 10 minutes.
  • Seal the canner and bring it up to pressure. When at pressure (see notes below), start timer and process the jars for 40 minutes for pints and 50 minutes for quarts.
  • When the processing time is complete, turn off the heat and allow the canner to come to room temperature naturally.
  • When cool, remove the jars from the canner and check seals. Store any unsealed jars in the refrigerator for immediate use.
  • Properly pressure canned and sealed jars of carrot soup should
    maintain quality on the pantry shelf for 18 months, and be safe to eat
    much longer provided they're still sealed. Refrigerate after opening.

Notes

Fennel - The fennel is included in the original recipe, but it's optional. It can be left out, or replaced by 1 cup chopped celery or onions.
Stock - The original recipe suggests half stock and half water, but I'd recommend using all stock for better flavor. You can use vegetable stock or any type of meat stock as a liquid.
Seasoning -The seasoning, spices, and salt in this recipe can be altered to suit your personal tastes. The soup is fully cooked before it goes into the canning jars, so taste it and adjust spicing before canning.
I'd suggest starting with around 1-2 teaspoons of salt and increasing from there if you feel it needs more.
For spices, dried herbs like sage and thyme work well.

Altitude Adjustments

The canning time is always the same, 40 minutes for pints and 50 minutes for quarts, regardless of altitude.
Pressure changes at higher altitudes. Altitude adjustments for pressure are as follows:

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