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Old 09-09-2015, 05:37 PM   #1
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Question Potato Leek Soup (question)

Hi everyone its been a very long time since I posted here.

I'm getting ready to prepare a batch of potato leek soup and preserve it in my pressure canner. I'll be digging the red potatoes out of the ground in 2 days. Leeks and bacon for the recipe will be store bought.

I love making this recipe with cream, (potato leek heroin), but I have been reading that dairy is a problem when canning. Supposedly the dairy can protect botulinum spores from the heat of canning. Not good....

Is this true even when pressure canning? Is there any way to pressure can a cream soup?

Is it just safer to add the cream later after opening a jar?



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Old 09-09-2015, 08:42 PM   #2
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Hi, David. You can pressure-can the soup base but definitely add dairy after thawing. Here's more information: https://ask.extension.org/questions/225224#.VfDe8oHD_qA

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 09-09-2015, 11:09 PM   #3
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Yum. I can a lot of potato soup bases for chowder and stews...usually with celery and onion. Maybe some carrots or corn. Never thought about doing leek and potato soup.

Besides safety issues you have a quality issue. Dairy is very low acid and if it's processed enough to be safe it may be, well, icky.

Also thickeners cause density issues and your soup might not to get hot enough in the center to kill botulism. If you can the base, cubing the potatoes is safer than canning them mashed up.
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Old 09-12-2015, 04:57 PM   #4
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I hope that the pictures display. The pressure canner has another 5 minutes left before coming off the heat. The batch made exactly 7 x 1 litre jars (quarts) with a bit of broth left over.
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leek, potato, soup

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