Pressure Canning Potato Soup Recipe
Learn all about this pressure canning potato soup recipe that is an incredibly filling meal. This quick meal is loaded with foods that are perfect for comfort food in chilly weather.
Meals in jars are some of my favorite things to can. They are such an easy way to get dinner on the table, especially during the school year when things are hectic and nonstop. Home canners will rejoice when it’s been a long day and they don’t have to worry about thinking or preparing a meal for their family. It is a great way to prevent stress.
After you plant potatoes in your garden, you may have an abundance of them. This recipe helps your food preservation game by getting them into ready made meals that will last a long time.
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Potato Soup Ingredients
16 oz bacon, cut into little pieces
1 large onion
8 garlic cloves, minced
2 celery stalks, chopped
1 bell pepper, chopped
7 pounds potatoes, peeled and cut into 1 inch chunks (about 11 cups)
10 cups chicken stock – You can use store bought or homemade
1/2 cup shredded carrots
1 tsp paprika
1 tsp poultry seasoning
1/2 tbsp salt
1 cup water
1/3 cup ClearJel
Pressure Canning Potato Soup Recipe
Over medium-high heat, place cut bacon into a thick-bottomed large stockpot and cook until crisp.
While the bacon is cooking, chop up veggies.
Add onion, garlic, celery, and bell pepper to bacon. Cook until onions are translucent.
Add potatoes, broth, and shredded carrots. Mix well and bring to a boil.
Reduce heat and simmer 20 minutes. (While doing this, it is a good time to add a few inches of water into bottom of pressure canner and start warming up.)
Whisk ClearJel into 1 cup of water. Add to soup and mix well. Allow to simmer 5-10 minutes.
Ladle hot soup into hot jars by using the hot pack method, leaving 1-inch headspace.
Remove air bubbles.
Wipe the rim of the jar.
Place lid and bands on jar.
Place jars in heated up pressure canner that has a few inches of hot water in the bottom of the canner.
Put lid on pressure canner and bring to a boil on high heat. Allow steam to escape for 10 minutes.
Place the pressure gauge on the vent and begin the canning process.
Process pint jars is 75 minutes and quart jars for 90 minutes.
Pressure Canning Potato Soup Recipe FAQs
What potato is best?
Russets are my favorite but red potatoes or yukon gold will work well too as they have a higher starch content and add a nice texture to the soup.
Can pressure canning potato soup recipe be made vegan?
Yes, swap out the chicken broth and use vegetable broth. Also, omit the poultry seasoning and bacon.
How is the potato soup thickened?
Most soups are thickened with flour or cornstarch. However, I use ClearJel in this recipe to thicken it since it will be canned.
Why don’t you use a water bath canner for this recipe?
Since this recipe calls for low acid foods, it is best for home food preservation is you use a pressure canner instead of a water bath canner. This ensures the heat gets all the way to the center of the jar during the processing time. For more information, you can check out the usda complete guide to canning.
How to Serve Pressure Canned Potato Soup
While this pressure canning potato soup recipe can just be warmed up and eaten, it will taste much better at serving time if you add a few tablespoons of heavy cream while heating up. Stir and slowly heat the soup until it is heated through.
Toppings for Potato Soup
- Shredded cheese
- Sour cream
- Fresh parsley
- Hot sauce
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @1898_mama with your delicious creation.
Tips for Pressure Canning Potato Soup Recipe
Prepare your kitchen and gather tools and equipment you will need. The night before making this, wash jars and lids in hot soapy water or in the dishwasher. This will allow the canning jars to be ready to go. I like to start canning days with a super clean kitchen, as this allows things to run much more smooth. If you are feeling real ambitious, you can also cut up all the individual ingredients so you have prepared ingredients ready to go.
Print Recipe Here
Pressure Canning Potato Soup Recipe
Learn all about this pressure canning potato soup recipe that is an incredibly filling meal. This quick meal is loaded with foods that are perfect for comfort food in chilly weather.
Ingredients
- 16 oz bacon, cut into little pieces
- 1 large onion
- 8 garlic cloves, minced
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 7 pounds potatoes, peeled and cut into 1 inch chunks (about 11 cups)
- 10 cups chicken stock - You can use store bought or homemade
- 1/2 cup shredded carrots
- 1 tsp paprika
- 1 tsp poultry seasoning
- 1/2 tbsp salt
- 1 cup water
- 1/3 cup ClearJel
Instructions
- Over medium-high heat, place cut bacon into a thick-bottomed large stockpot and cook until crisp.
- Add onion, garlic, celery, and bell pepper to bacon. Cook until onions are translucent.
- Add potatoes, broth, and shredded carrots. Mix well and bring to a boil.
- Reduce heat and simmer 20 minutes. (While doing this, it is a good time to add a few inches of water into bottom of pressure canner and start warming up.)
- Whisk ClearJel into 1 cup of water. Add to soup and mix well. Allow to simmer 5-10 minutes.
- Ladle hot soup into hot jars by using the hot pack method, leaving 1-inch headspace.
- Remove air bubbles.
- Wipe the rim of the jar.
- Place lid and bands on jar.
- Place jars in heated up pressure canner that has a few inches of hot water in the bottom of the canner.
- Place lid on pressure canner and bring to a boil on high heat. Allow steam to escape for 10 minutes.
- Place the pressure gauge on the vent and begin the canning process.
- Process pint jars is 75 minutes and quart jars for 90 minutes.
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Do you not drain the grease once the bacon is cooked? If you don’t it seems like the soup would be greasy.
No, I don’t. I just use it as fat to cook everything else. Although, if you feel like your. bacon produces too much grease, it wouldn’t hurt to drain it.