What To Know
- To thicken the soup, you can add a cornstarch slurry (equal parts cornstarch and water) or a roux (equal parts butter and flour).
- Process the jars in a pressure canner according to the manufacturer’s instructions and the altitude of your location.
- Store the canned potato soup in a cool, dark place for up to 1 year.
Canning potato soup with milk is a convenient and flavorful way to preserve this classic comfort food. By following proper techniques, you can enjoy homemade potato soup all year round without sacrificing its creamy texture or comforting taste. In this comprehensive guide, we will explore the process of canning potato soup with milk, addressing common questions and providing step-by-step instructions to ensure success.
Choosing the Right Ingredients
The quality of your ingredients will significantly impact the final product. Select firm, unblemished potatoes for a smooth and consistent soup. Use whole milk for a rich and creamy flavor, or skim milk for a lighter alternative. Additionally, choose high-quality chicken or vegetable broth for a flavorful base.
Preparing the Soup
Peel and dice the potatoes into uniform cubes. In a large pot, sauté onions and celery in butter until softened. Add the potatoes, broth, and seasonings. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Adding Milk and Thickening
Once the potatoes are cooked, stir in the milk. To thicken the soup, you can add a cornstarch slurry (equal parts cornstarch and water) or a roux (equal parts butter and flour). Gradually add the thickening agent while stirring constantly to avoid lumps.
Canning the Soup
For safe home canning, you will need a pressure canner and the proper jars and lids. Sterilize the jars and lids according to the manufacturer’s instructions. Fill the jars with the hot soup, leaving 1 inch of headspace. Wipe the rims of the jars clean and place the lids on securely.
Pressure Canning
Process the jars in a pressure canner according to the manufacturer’s instructions and the altitude of your location. For half-pint jars, process for 75 minutes at 10 pounds of pressure. For pint jars, process for 90 minutes at 10 pounds of pressure.
Cooling and Storage
Once the processing time is complete, turn off the heat and allow the canner to cool down naturally. Remove the jars from the canner and let them cool completely on a wire rack. Store the canned potato soup in a cool, dark place for up to 1 year.
Tips for Success
- Use a potato ricer or masher to create a smooth and creamy texture.
- Add your favorite vegetables, such as carrots, peas, or corn, for extra flavor and nutrition.
- Can the soup in small jars for easy serving and storage.
- If you do not have a pressure canner, you can freeze the soup for up to 3 months.
Troubleshooting
- The soup is too thin: Add more cornstarch slurry or roux until desired consistency is reached.
- The soup is too thick: Add more milk or broth until desired consistency is reached.
- The jars did not seal properly: Re-process the jars for the recommended time.
Basics You Wanted To Know
Q: Can I use evaporated milk instead of whole milk?
A: Yes, you can substitute evaporated milk for whole milk. Use half the amount of evaporated milk as you would whole milk.
Q: Can I add cheese to the soup before canning?
A: Yes, you can add shredded cheese to the soup before canning. However, the cheese may separate during canning.
Q: How long does canned potato soup last?
A: Properly canned potato soup will last for up to 1 year in a cool, dark place.
Q: Can I can other types of soup with milk?
A: Yes, you can can other types of soup with milk, such as cream of celery soup or cream of mushroom soup.
Q: What is the best way to reheat canned potato soup?
A: To reheat canned potato soup, place it in a saucepan over medium heat. Stir occasionally until heated through. You can also reheat the soup in the microwave.
