canning cream of mushroom soup

3 min read 23-11-2024

Meta Description: Learn how to can cream of mushroom soup safely at home! This comprehensive guide covers ingredients, equipment, process, and storage for delicious homemade soup anytime. Preserve your harvest and enjoy the convenience of homemade canned goods.

Introduction

Cream of mushroom soup is a pantry staple, used in casseroles, sauces, and more. Learning how to can cream of mushroom soup allows you to enjoy this versatile ingredient year-round, knowing exactly what’s in it. This guide provides a step-by-step process for safely canning this creamy delight. Homemade canned cream of mushroom soup offers a superior taste and texture compared to store-bought varieties.

Ingredients for Canning Cream of Mushroom Soup

To ensure the best results and safety, precise measurements are key when canning. This recipe yields approximately 7 pints of cream of mushroom soup.

2 pounds fresh mushrooms, sliced (white button, cremini, or a mix work well)
1 large onion, chopped
4 tablespoons butter
1/2 cup all-purpose flour
6 cups milk (whole milk recommended for richness)
6 cups chicken broth
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon nutmeg

Equipment You'll Need for a Successful Canning Project

Large Stockpot: For cooking the soup.
Immersion Blender or Food Processor: For creating a smooth, creamy texture.
Canning Jars (pints or half-pints): Make sure they are clean and free of chips.
Lids and Rings: New lids are crucial for a proper seal.
Jar Lifter: To safely handle hot jars.
Canning Rack: For placing jars in the canner.
Large Stockpot or Pressure Canner: For processing the jars.
Bubble Remover: To remove air bubbles from filled jars.

Step-by-Step Guide to Canning Cream of Mushroom Soup

1. Prepare the Mushrooms and Vegetables: Clean and slice the mushrooms. Chop the onion finely.

2. Sauté Aromatics: Melt butter in the stockpot. Add the onion and sauté until softened, about 5 minutes. Add sliced mushrooms and cook until softened and lightly browned.

3. Make the Roux: Sprinkle flour over the mushrooms and onions. Cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the soup.

4. Add Liquids and Seasonings: Gradually whisk in the milk and chicken broth. Stir in salt, pepper, thyme, and nutmeg. Bring to a simmer, stirring occasionally.

5. Blend for Creamy Texture: Use an immersion blender or carefully transfer the soup to a food processor to achieve a smooth, creamy consistency.

6. Fill and Process Jars: Ladle the hot soup into the prepared jars, leaving 1/2 inch headspace. Remove air bubbles with a bubble remover. Wipe the jar rims clean, place lids and rings, and tighten fingertip tight.

7. Process in a Pressure Canner: Place jars in a pressure canner with a rack. Process pints for 75 minutes at 10 pounds of pressure. Adjust processing time based on your altitude – consult a reliable canning guide for altitude adjustments. Consult the Ball Complete Book of Home Preserving for detailed instructions and safety guidelines.

8. Cool and Check Seals: Carefully remove jars from the canner and let them cool completely. You should hear a "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly.

Storing Your Canned Cream of Mushroom Soup

Store sealed jars in a cool, dark, and dry place. Properly canned cream of mushroom soup should last for 12-18 months. Always check for any signs of spoilage before using, such as bulging lids or unusual smells.

FAQs About Canning Cream of Mushroom Soup

Q: Can I use other types of mushrooms?

A: Yes! Cremini, shiitake, or even a mix of wild mushrooms would work well. Adjust seasoning to taste depending on the mushroom type.

Q: What if my jars don't seal?

A: If jars don't seal, refrigerate the soup and consume it within a few days. There may have been an issue with the lids, processing time, or headspace.

Q: How long does homemade canned cream of mushroom soup last?

A: Properly canned and stored, it should last 12-18 months.

Conclusion

Canning your own cream of mushroom soup is a rewarding experience. It allows you to control ingredients, create a superior product, and enjoy the convenience of having this delicious staple readily available. Remember to always prioritize safety and follow established canning guidelines. Enjoy your homemade canned cream of mushroom soup!