Preserving recipe
Carrot soup for pressure canning
Simple carrot soup as a pantry meal for the household and emergency preparedness. The recipe makes about 16 portions or 4 large jars.
20 min.
45 min.
16
4
Easy
Ingredients
600 g potatoes
500 g onions
4 garlic cloves
3 l water or clear vegetable stock
4 tbsp neutral oil
2 tbsp salt
1 tbsp pepper
1 tsp nutmeg
Optional: a little finely chopped ginger
Do not add before canning:
cream, milk, flour, starch, rice, pasta or other thickeners.
Method
2. Heat the oil in a large pot and briefly sauté the onions and garlic.
3. Add the carrots and potatoes, then cover with water or clear vegetable stock.
4. Add salt, pepper and nutmeg.
5. Simmer everything for about 25 to 30 minutes, until the vegetables are soft.
6. For a safe pantry version, do not thicken the soup with cream, milk, flour or starch.
7. Fill the prepared jars with the hot soup. For soups with solid pieces, fill no more than about half of each jar with vegetables and top up with hot liquid.
8. Depending on jar size, equipment and altitude, process only according to tested instructions in a pressure canner.
9. After opening, heat thoroughly before serving. Add cream, butter or fresh herbs only when serving.
Storage
Store in a cool, dark and dry place. After opening, keep in the fridge and use promptly.
Shelf life
If pressure canned correctly and the seal is intact, it is generally suitable for storage for up to 12 months.
Safety note
Carrot soup is a low-acid vegetable dish. For shelf-stable canning, a normal water bath must not be used. Use a suitable pressure canner and follow tested times, pressure values and altitude adjustments. Do not add cream, milk, flour, starch, rice or pasta before canning.