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Ingredients for PRESSURE CANNED POTATO LEEK
SOUP
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Yield: 1 litre (1 quart) |
Yield: 4.5L (9 pints) |
Yield: 7 litres (7 quarts) |
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Potatoes, peeled, diced |
1 cup |
4 1/2 cups |
7 cups |
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Leeks, sliced |
1 cup |
4 1/2 cups |
7 cups |
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Onion, diced |
1/4 cup |
1 1/4 cups |
1 3/4 cups |
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Garlic, minced |
1 teaspoon |
4 1/2 teaspoons |
7 teaspoons |
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Vegetable or Chicken Stock, Hot |
2 1/2 - 3 cups |
12 cups |
21 cups |
1. Sterilise all equipment by washing in hot
soapy water and rinsing well before use.
2. Prepare jars by boiling in a pot of water for
10 minutes before use.
3. Soak lids/seals in hot water (not on heat) for
at least 5 minutes before use.
4. Wash and peel potatoes. Dice into 1cm (1/2
inch) cubes.
5. Wash and halve leeks. Slice pale section of
the leeks 1cm (1/2 inch) thick.
6. Peel and dice onion. Peel garlic and mince/crush.
7. Prepare stock in a heatproof jug or pot. Bring
to a boil and set aside. Keep hot.
8. Fill pressure canner base with 5cm (2 inches)
of water. Heat to a simmer.
9. RAW PACK: pack hot jars with prepared
ingredients (potato, leek, onion and garlic) to half capacity – less (or more) if
desired, maximum 2.5cm (1 inch) from the jar rim.
10. Add hot stock into each jar, filling to 2.5cm
(1 inch) from the rim of each jar, ensuring all ingredients are covered in the hot
stock. Use a non-metal utensil (i.e. plastic spoon) to stir the jar contents
(vegetables and stock) together.
11. Using a non-metal utensil, remove any bubbles
and add more hot stock if required to correct the headspace if it dropped below
2.5cm (1 inch) from the jar rim.
12. Wipe jar rims with a damp paper towel to
remove any food residue.
13. Add warm
seals and secure bands (finger-tip tight). 
14. Place sealed jars into the pressure canner and
secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin
timing once the white steam is constant). Then add weights (or cover) and bring
to the required pressure level for your altitude (see charts below). Once the
pressure is reached, process for the time stated in the charts below for your
altitude. Reduce/increase the heat source to keep the pressure at the constant
level.
15. Turn off the heat source once the time is up.
Allow the pressure canner to return to zero and then remove the lid (be
careful, lid and canner will be very hot). After 5 more minutes, remove jars
from the pressure canner and place them onto a heatproof surface (i.e. wood board
or a towel). Do not adjust lids during this time.
16. After 8-12 hours, check jars have sealed
before wiping down, labelling and dating.
17. Store jars of pressure canned potato leek soup
in a cool, dark and dry place for up to 12 months.
18. SERVING: Open jars and puree in a blender or
food processor if desired. Heat pressure canned potato leek soup in a pan for 5
to 10 minutes. Serve hot with fresh crusty bread (or croutons),
a drizzle of cream and a sprinkle of fresh chives on top.
TIP:
Add 1/2 teaspoon Dijon mustard to your soup and stir in as you heat it for
extra flavour.
19. Refrigerate opened jars and consume contents
within 2-3 days, always serving soup hot.
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Processing Time for POTATO LEEK SOUP in a
Dial Gauge Pressure Canner
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Jar Size
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Processing Time
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Canner Pressure
at Altitude
≤ 2,000 feet
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Canner Pressure
at Altitude
2,001 - 4,000 feet
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Canner Pressure
at Altitude
4,001 - 6,000 feet
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Canner Pressure
at Altitude
6,001 - 8,000 feet
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Raw Pack
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≤ 500ml
(pints)
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35 minutes
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11 PSI
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12 PSI
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13 PSI
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14 PSI
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≤ 1 Litre
(quarts)
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40 minutes
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11 PSI
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12 PSI
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13 PSI
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14 PSI
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Processing Time for POTATO LEEK SOUP in a
Weighted Gauge Pressure Canner
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Jar Size
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Processing Time
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Canner Pressure
at Altitude ≤ 1,000 feet
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Canner Pressure
at Altitude ≥ 1,000 feet
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Raw Pack
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≤ 500ml
(pints)
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35 minutes
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10 PSI
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15 PSI
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≤ 1 Litre
(quarts)
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40 minutes
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10 PSI
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15 PSI
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o
Do not add other ingredients to this recipe;
o Do
not thicken/puree this recipe before pressure canning (it can be thickened once
you open a jar to serve it;
o Do
not add cream, flour, milk, noodles, pasta, rice or other thickeners to this
recipe (and not in any recipe for pressure canning either).
o
When you open the jars, thicken and heat to make a delicious savoury jaffle pie
filling!
Author:
Megan Radaich
Image credit: Megan Radaich
Publication: Introduction
to Pressure Canning Guide, available HERE