Making and Canning Broccoli Soup
Broccoli soup is easy to can at home using this recipe and procedure. Be
careful when canning broccoli, as it tends to lose its color and can turn grey
if overcooked. Follow these instructions carefully to avoid discoloring.
Broccoli

weights are always approximated..
 Pint

1-1/2 lbs
 Quart

3 lbs
Chicken Stock
 1/2 cup
 3/4 cup
Canning Salt
 1/2 teaspoon
 1 teaspoon
Lemon Juice
 2 tablespoons
 1/4 cup
Pressure Canner Processing
 60 minutes
 75 minutes
  1. Calculate total ingredients using our conversion chart.
  2. Clean, peel and finely chop broccoli.
  3. Bring chicken stock to a simmer and add broccoli.
  4. Simmer covered until tender, or about 5 - 8 minutes.
  5. Puree directly in the pan using a very good hand mixer or using a food processor.
  6. Add salt and lemon juice.
For canning use the following techniques:
Canning using hot pack method with 1” of headspace.  
Processing with a Pressure Canner for 60 minutes for pints, or 75 minutes for quarts,
at 11 pounds, or 10 pounds for a weighted gauge.
For elevations above 1,000 foot level see Altitude Time Adjustments.  
Labeling and Storing
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Video 4:
Canning Vegetables;
Soup and Ratatouille
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Follow jar and cap manufacturer's recommendations and instructions
and visit their websites for updates on a regular basis.
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© 2004 David G. Blackburn
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