homemade cream of mushroom soup to can
(1 rating)
I searched for a mushroom soup recipe to can and found one that was written by Dede Rader Kelly on an online Facebook Page, Farm Bell Recipes,
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(1 rating)
yield
serving(s)
Ingredients For homemade cream of mushroom soup to can
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3 Tbspolive oil
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1 lbmushrooms, whole or sliced. i used white button mushrooms you can not use wild mushrooms.
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2 qtmeat stock canned or homemade (beef homemade is best without sodium) i have used chicken stock
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1 Tbspsalt (i did not use) if adding, salt must be canning salt
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3 tsplemon juice concentrate
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1/2-1 tspdried minced garlic depends on your taste
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2 tspdried diced onions, depends on your taste
How To Make homemade cream of mushroom soup to can
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1Wash and take stems out of mushrooms. (I brushed them with a dry towel). You can slice mushrooms or I used my Vadilia onion dicer to dice small about 1/4 inch (more like commercial soup).Set the stems aside and whiz stems up in a food processor or I used my Ninja.
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2Be careful not to scorch soup at this point, don’t worry about soup thickening it will thicken when it is in the jars in the pressure canner. Ladle hot soup into hot sterilized jars, leaving 1 inch headspace, wipe rim of jars with vinegar damp cloth, place hot, clean, new lids on jars and screw bands/rings only fingertip tight, process in pressure canner for 75 minutes at 10 lb. pressure (adjust for your altitude).
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3Note: I use reduced sodium or homemade beef bone stock. I have also used chicken stock. But Beef stock is best. I make about 14 quarts of stock. I multiply this recipe by 7 EXCEPT the oil it stays the same.
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