Roasted Chicken, Sausage and White Bean Soup


Preserving Method:

1. Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside. 
2. Cover beans with water in medium saucepan and bring to a boil.  Turn off heat and allow beans to stand in hot water for an hour.
3. Brown sausage, onion and garlic in a stockpot over medium high heat, stirring frequently, until golden brown. Stir in carrots and butternut squash and cook, covered for about 8 minutes, stirring occasionally, until carrots and squash begin to soften.  Uncover and cook an additional 10 minutes, stirring frequently until vegetables are golden brown and beginning to stick to pot.  Stir in wine and lemon juice, scraping brown bits off bottom of pot. Stir in remaining ingredients and reserved beans.   Bring to a boil; reduce heat to low and simmer for about 10 minutes.
3. Ladle hot soup into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches  of simmering water. Repeat until all jars are filled.
4. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.
5. Process quarts for 90 minutes and pints for 75 minutes, adjusting for altitude. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid.
6. Cool jars in canner 10 minutes. Remove jars and cool.