Saturday, December 5, 2015

Soup of the Day... Savory Carrot-Fennel Soup



Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Savory Carrot-Fennel Soup

Found on freshpreserving

This soup with carrots, fennel and vegetable stock will warm you up on the coldest days. Preserve with your pressure canner.

Makes about 6 (32 oz) quarts

YOU WILL NEED:

* 2 bulbs fennel, sliced thin

* 2 Tbsp olive oil

* 4 lbs carrots, peeled and sliced

* 6 cups vegetable stock

* 6 cups water

* 1/2 tsp white pepper 

* Ball® Preserving & Pickling Salt, to taste, optional 

* 6 Ball® (32 oz) quart or 12 (16 oz) pint glass preserving jars with lids and bands

DIRECTIONS:

1. SAUTE fennel in olive oil until transparent. Combine fennel, carrots and vegetable stock in a large saucepot. Bring to a boil. Reduce heat and simmer until carrots are tender.

2. PUREE soup in a food processor or blender, working in batches. Return puree to saucepot. Add water. Simmer until heated throughout. Stir in pepper and salt to taste, if desired. Simmer additional 30 minutes.

3. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

4. LADLE hot soup into hot jars leaving 1-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5. PROCESS 35 minutes at 10 pounds pressure in pressure canner, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Tomorrow's Soup of the Day... Country Pasta y Fagoioli

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