Canning Asparagus Soup ~ Cream of Asparagus Soup Base

#canning #asparagus #soup
You can never have too many soups in your arsenal. Stock your shelves with this easy to can soup base. Just a few basic ingredients. Eat as is or take it up a notch and create a creamy dreamy Cream of Asparagus Soup. Tasty and comforting.

6 lbs. fresh asparagus spears, rinsed, trimmed and cut into 1" pieces
3 quarts of chicken or vegetable stock
1 large onion, chopped
2 T. Seasoned Salt
2 T. Lemon Pepper
1 T. Garlic Powder
2 t. Dried Tarragon
1 T. Dried Parsley flakes

To make Cream of Asparagus Soup (Optional):
1 T. butter
1 T. flour
1/3 c. cream
OR
1 T. cornstarch mixed with cold water
1/3 c. milk or evaporated milk

Fill hot jars with hot soup to 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.

Pressure can pints and quarts for 40 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15

This recipe CANNOT be safely water bath or steam canned.

Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.

This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.

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Enjoy!
xo~Carol

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