Savory Carrot-Fennel Soup- Pressure Canning


Preserving Method: Pressure Canning

  1. SAUTE fennel in olive oil until transparent. Combine fennel, carrots and vegetable stock in a large saucepot. Bring to a boil. Reduce heat and simmer until carrots are tender.
  2. PUREE soup in a food processor or blender, working in batches. Return puree to saucepot. Add water. Simmer until heated throughout. Stir in pepper and salt to taste, if desired. Simmer additional 30 minutes.
  3. LADLE hot soup into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar on rack in pressure canner containning 2 inches of simmering water. Repat until all jars are filled. 
  4. PROCESS quart jars for 50 minutes and pint jars for 40 minutes at 10 pounds pressure, adjusting for altitude, according to your pressure canners directions. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Savory Carrot-Fennel Soup - Ball® Recipes is rated 4.6 out of 5 by 5.
Rated 5 out of 5 by from Delicious Very easy to make and oh so good to eat! OH asks a question, though: would it be possible to swap out the fennel and use apple instead? He's less of a fennel fan than me...
Date published: 2017-10-03
Rated 4 out of 5 by from Question about a delicious sounding recipe I've read that canning pureed soups is not recommended because if they are too viscous the heat won't transfer through the can properly. Is this recipe the right thickness, and if so does that mean it would be okay to can other pureed vegetable soups (so long as they don't contain cream or flour or anything) if they are a similar thickness?
Date published: 2017-07-29
Rated 4 out of 5 by from Great taste The taste is perfect for what i was looking for. The only problem I am having is after four hours of simmering it has only reduced by an inch. Not sure this sauce wished to reduce by half or even a third.
Date published: 2016-09-02
Rated 5 out of 5 by from This is a great tasting soup! I made this tonight and have my jars cooling as I type this. There was a bit left over which I was happy to enjoy. The flavor is great! I used the recipe as is, and really like the white pepper! I look forward to sharing this special soup with a dear friend on a cold day to warm up with!
Date published: 2015-12-09
Rated 5 out of 5 by from Oh My This recipe was recommended by my brother. This soup is delicious, easy, and cans beautifully. I like just a hint of fennel so I used one bulb and 2cups of chopped celery. great flavor. Looked nice in the Ball jars. A very colorful soup for winter.
Date published: 2014-09-24
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