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