Canning recipe
Pumpkin-Carrot Soup Base for Pressure Canning
A mild soup base made with pumpkin and carrots. It is pressure canned in chunks and blended only after opening.
30 min.
40 min.
16
4
Medium
Ingredients
1.5 kg pumpkin flesh, e.g. Hokkaido or butternut
900 g carrots
400 g onions
300 g celery
2.5 l vegetable broth or water
3 tbsp neutral oil
2 tsp salt
1 tsp black pepper
1 tsp dried ginger or finely chopped fresh ginger
1 tsp turmeric optional
Possible after opening:
blend and finish as desired with coconut milk, cream or fresh herbs.
Do not add before pressure canning:
coconut milk, cream, milk, flour, starch, rice or pasta.
Preparation
2. Clean the carrots, onions and celery and cut them into small pieces.
3. Heat the oil in a large pot and briefly sauté the onions.
4. Add pumpkin, carrots, celery, broth or water and spices.
5. Heat everything only until the pieces are hot. Do not cook until soft.
6. Do not blend the soup and do not thicken it.
7. Fill hot into clean canning jars. Leave enough headspace.
8. Close the jars and process only in a pressure canner according to the appliance instructions and suitable tested times for vegetables.
9. After opening, heat thoroughly. Only then blend and finish.
Storage
Store in a cool, dark and dry place. After opening, keep refrigerated and use quickly.
Shelf life
When processed correctly in a pressure canner, it will usually keep for up to 12 months.
Safety note
Pumpkin and carrots are low-acid foods. This soup base must not be processed in a water bath. Use only a pressure canner. Do not blend before canning and do not add coconut milk, cream, milk, flour, starch, rice or pasta.