Canned Bean and Sausage Soup
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I know I have talked about canning a lot of things before, and this is Bean and Sausage Soup is another addition to my normal recipes. It uses what is called the Cold Pack Method so it assembles pretty quickly and is in your pressure canner before you know it, being processed and made shelf-stable.
I know you are asking “what is cold pack” as far as it relates to canning. Cold pack canning is the practice of filling mason or canning jars with freshly prepared, unheated food. It’s also known as raw pack canning or cold packing meats. With the cold pack canning method, the food is raw while the canning jars are hot. SO, I wash the jars in the dishwasher, and am chopping, slicing, and dicing my ingredients.
Now before you turn your nose up at the ingredients let me chat with you. Yes, this soup has kale in it. Kale is so freaking good for you that you should be singing with choirs of angels when your kids actually eat it. Kale is a nutrition superstar due to the amounts of vitamins A, K, B6, and C, calcium, potassium, copper, and manganese it contains. One cup of raw kale has just 33 calories and only 7 grams of carbohydrate. So, it’s a very diabetes-friendly/weight-friendly vegetable. Here is the cool thing: you can’t taste it at all in this bean and sausage soup.
How to Can Bean and Sausage Soup
My recipe made 8 quarts of soup and used two pounds of sweet Italian sausage, that I cooked down in advance.
I took my eight 1-quart jars out of the hot dishwasher and added:
- 1/2 cup cooked sweet Italian sausage
- 1/4 cup chopped carrots
- 1/4 cup onion, chopped
- 1/3 cup dry white beans
- 1/4 cup can diced tomatoes
- 1/4 cups chopped kale
- 1/4 tsp oregano
- 1/8 tsp rosemary
- 1/2 tsp garlic, minced
- 1/2 tsp Canning salt
- 1/8 tsp ground black pepper
Why do I say canning salt? Table salt has fillers and can make your finished canning products cloudy. You can use pink Himalayan salt if you wish, but that it is a bit pricey.
Top jars off with chicken broth (It takes about 5 quarts of broth to make 8 jars of soup) Your mileage may very with this depending on how large you sliced and diced your veggies.
De-bubble your jars. Sometimes air is trapped between the food and the jar as the food is placed inside. After the food has been packed into the jar, any air bubbles (pockets of air) that are present must be removed. This can be done by placing a nonmetallic spatula or plastic knife inside the jar between the food and the side of the jar.
Now you are ready to clean the jar rims and place lids and bands on your jars. I simply use a paper towel with a little white vinegar on it to wipe around the top edges of my jars.
Fill your pressure canner with cold water and place jars in the canner on top of your trivet or metal rack. Process the jars at 11 pounds for 90 minutes.
When you have hit your 90 minutes, remove the canner from your heat source. Let the pressure come down on its own to 0 before you remove the weight or try to remove the lid. Do NOT grab a hot mitt and remove the weight as you will drop pressure too fast. Removing jars from the canner too quickly after processing causes stress that sends liquid out of the jar. You don’t want that, you want to preserve all that yumminess!