Wednesday, March 30, 2016

Food Storage - Canning Cheesy Ham & Potato Soup Recipe

Enjoy the recipe! I did open a jar of this 2 weeks after canning and it was delish! Perfect for winter blues eating! :P DO NOT thicken this soup too much. Keep potato dices larger to keep intact. The skins help hold potatoes together during the canning process as well. Always finely grate your cheese to ensure melding in sauce. ENJOY! ~Chef Janie

12 small potatoes cubed (8 to 10 cups)

1/2 celery rough chopped

1 red onion, diced

2 to 4 clove of garlic

1 1/2 cup of peas (frozen)

2-3 cups of carrots - diced (3 to 4 large carrots)

1 tsp pinch of sea or canning salt (optional)

3 cups of diced ham

2 tablespoons of "ham base" or use enough ham or chicken stock to cover

fresh ground black pepper to taste

1 can of corn (optional)

1 cup of milk

1/2 cup gluten-free flour or cornstarch (note: important for canning)

1 teaspoon of Worcestershire sauce (less or more to your preference)

1-1/2 cups of Parmesan cheese grated or other cheese of your choice

Note: After canning; cool completely, was jars, label and shake well to keep from separating. This is shelf stable for up to one year.

Note: if you can't find Orrington Farms "ham base" or if you have not dehydrated and made your own ham stock base, you could just use ham stock in place of water for the same effect if you make your own stocks... or just use chicken stock!



cube taters. rinse twice.. put taters in a bowl and add enough water to cover the taters

heat some oil or other fat in a large stock pot

lightly soften veggies until onions are translucent but not browned

add the potatoes and water .. add enough extra water to cover the mix

add 3 cups of ham

add about 1 quart of stock (chicken or ham)

fresh cracked pepper (to taste)

salt if using unsalted stock or rub required

add peas

add a few drops to a teaspoon of Worcestershire

Bring up to a simmer

While waiting for the simmer

Mix 1 cup of cold milk with cornstarch or gluten free flour

Fold the milk mixture into the soup slowly. Reserve about 1/4 cup


10 pounds of pressure for 90 Minutes at 1000 ft or less altitude.

1" head space, be sure and de-bubble before canning.

Follow normal pressure canning instructions for your altitude!

Check seals after 12 hours and wash jars, label and store away for up to one year. (this won't last that me!) LOL Enjoy!

PS Thanks to Nicholas LaDieu for typing up the recipe for us all. Chef Janie

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