Making and Canning Carrot Soup
Carrot soup is easy to can at home using this recipe and procedure.
Carrots

weights are always approximated..
 Pint

1-1/2 lbs
 Quart

3 lbs
Chicken Stock
 1/2 cup
 1 cup
Canning Salt
 1/2 teaspoon
 1 teaspoon
Lemon Juice
 1 tablespoon
 2 tablespoons
Pressure Canner Processing
 60 minutes
 75 minutes
  1. Calculate total ingredients using our conversion chart.
  2. Clean, peel and slice carrots.
  3. Bring chicken stock to a simmer and add carrots.
  4. Simmer covered until soft, or about 20 minutes.
  5. Puree directly in the pan using a very good hand mixer or using a food processor.
  6. Return to pot, bring to a simmer and 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
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A Simple Approach to Preserving Homemade Foods
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Video 4:
Canning Vegetables;
Soup and Ratatouille
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
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© 2004 David G. Blackburn
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