Canning recipe
Pressure canning soup vegetable mix
A versatile pantry supply made from 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 bouillon cubes containing thickeners.
Preparation
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 a boil.
6. Pre-cook the vegetables in the hot water for 3 to 5 minutes.
7. Pack the hot vegetables into clean canning jars.
8. Fill with hot cooking liquid 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 appliance instructions and tested times for mixed vegetables.
11. Heat thoroughly before eating or using in other dishes.
Storage
Store in a cool, dark and dry place. After opening, refrigerate and use promptly.
Shelf life
When properly processed in a pressure canner, it 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.