Preserving recipe
Potato and leek soup base for pressure canning
A simple soup base made with potatoes and leek. After opening it can be freshly finished and refined.
25 min.
35 min.
16
4
Medium
Ingredients
1.8 kg waxy potatoes
700 g leek
400 g carrots
300 g onions
2.5 l vegetable stock or water
3 tbsp neutral oil
2 tsp salt
1 tsp black pepper
1 tsp dried lovage or dried parsley
1 bay leaf
Possible after opening:
add fresh herbs or a little cream only when serving.
Do not add before pressure canning:
cream, milk, butter, flour, starch, rice or pasta.
Method
2. Wash the leek thoroughly and slice it into rings.
3. Clean the carrots and onions and cut them into small pieces.
4. Heat the oil in a large pot and briefly sweat the onions.
5. Add the potatoes, leek, carrots, stock or water and the spices.
6. Heat everything only briefly. The potatoes should not fall apart.
7. Remove the bay leaf.
8. Do not blend the soup and do not thicken it.
9. Fill the hot soup base into clean preserving jars. Leave enough headspace.
10. Seal the jars and process only in a pressure canner according to the appliance instructions and suitable tested processing times for vegetables.
11. After opening, heat the contents thoroughly. Only then finish as desired.
Storage
Store in a cool, dark and dry place. Keep opened jars in the refrigerator and use within a short time.
Shelf life
When correctly processed in a pressure canner, usually keeps for up to 12 months.
Safety note
Potato and leek soup is low-acid and must not be processed in a water bath. Use only a pressure canner. Do not blend before processing and do not add cream, milk, flour, starch, rice or pasta before canning.