Preserving recipe
Pressure canning soup vegetable mix
A versatile store cupboard mix of carrots, celery, leek and onions. Ideal as a base for soups, stews and sauces.
40 min.
25 min.
16
8
Easy
Ingredients
1.2 kg carrots
800 g celery
600 g leek
500 g onions
2.5 l water
25 g salt optional
1 tsp dried parsley optional
Do not add before canning:
flour, starch, cream, milk, butter or ready-made stock cubes containing thickeners.
Method
2. Cut the carrots and celery into small cubes.
3. Slice the leek into rings and wash it especially thoroughly.
4. Chop the onions finely.
5. Bring the water with optional salt to the boil.
6. Pre-cook the vegetables in the hot water for 3 to 5 minutes.
7. Fill the hot vegetables into clean preserving jars.
8. Top up with hot cooking water and leave enough headspace.
9. Wipe the jar rims clean and close the jars.
10. Process only in a pressure canner / Pressure Canner according to the device instructions and tested times for mixed vegetables.
11. Heat thoroughly before eating or using further.
Storage
Store in a cool, dark and dry place. After opening, keep refrigerated and use quickly.
Shelf life
When correctly processed in a pressure canner, usually keeps for up to 12 months.
Safety note
Mixed soup vegetables are low-acid and must not be canned in a water bath. Use only a pressure canner / Pressure Canner. Do not add thickeners or dairy products before canning.