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Canning Potato Soup

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Recipe for canning potato soup with sausage, onions, and kale.

Ingredients

Scale
  • 2 lbs breakfast sausage
  • 2 onions, diced
  • 1 bunch of kale, de-stemmed and chopped
  • 14 lbs potatoes, peeled, and diced into 1/23/4 inch pieces
  • 4 teaspoons black pepper
  • 7 teaspoons salt
  • 3 quarts chicken broth

Equipment needed:

Instructions

  1. Brown sausage and onion together
  2. While sausage is browning, prepare potatoes and kale by peeling, dicing, and de-stemming
  3. Prepare pressure canner with cool water
  4. When sausage is cooked through, drain off excess grease
  5. Divide sausage between seven quart jars
  6. To each jar, add one loose cup of kale
  7. Fill each jar with potatoes, leaving about 1-inch headspace
  8. Add 1/2 teaspoon of pepper, and 1 teaspoon of salt to each jar
  9. Fill jars with chicken broth (or water) to about 1/2 inch of headspace
  10. Wipe rims with a soft cloth to remove debris, and screw down lids and rings firmly
  11. place jars in prepared canner and lock lid on with steam vent open
  12. Heat over medium-high heat until a steady stream of steam begins to escape
  13. Let steam vent for ten minutes, then close vent
  14. Bring canner to ten pounds of pressure, and process for 90 minutes
  15. Remove from heat and let canner return to zero pressure naturally
  16. You may remove jars from canner if desired. Cover with a towel to finish cooling
  17. After 24 hours, check jars for seals, wash if needed, and store in a cool place out of direct light.
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