Canning sausage, potato, and kale soup offers a convenient, comforting meal in a jar, ready to enjoy at any time. This recipe is reminiscent of Olive Garden’s “Zuppa Toscana” but even more delicious with a splash of cream added.
INGREDIENTS
- 3 lbs (1.4 kg) ground sausage (seasoned or plain)
- 4 1/2 lbs (2 kg) peeled and cubed potatoes (1/2-inch cubes)*
- 1 lb (450 g) de-stemmed and chopped kale*
- 10 cups chicken broth, vegetable broth, or water
- 1 to 2 tbsp canning salt (use less if using salted broth)
- 1 tbsp ground black pepper
INSTRUCTIONS
- Prepare your pressure canner along with jars, lids, and rings. For most canners, this involves adding 2-3 inches of water and bringing it to a simmer (around 180°F). Follow the specific instructions for your pressure canner.
- Chop the potatoes into 1/2-inch cubes and weigh out 4 1/2 lbs. Remove the kale stems and weigh out 1 lb.
- Brown the sausage over medium heat, stirring occasionally, for about 8 to 10 minutes.
- Add the prepared vegetables, seasoning, salt, and broth (or water).
- Bring to a simmer and cook for 5 minutes, ensuring everything is heated through.
- Remove from heat and ladle the soup into prepared jars, leaving a 1-inch headspace.
- After filling, de-bubble the jars, adjust the headspace, and seal the jars with the 2-part canning lids and rings, tightening them to finger tight.
- Load the jars onto the canning trivet in your canner and secure the lid. Increase the heat to high.
- Let the canner vent steam for 10 minutes, then seal the canner and bring it to pressure (follow your canner’s instructions).
- This soup should be processed at 10 pounds of pressure at sea level, but you may need to adjust for altitude if you’re above 1,000 feet. *see notes
- Process the jars for 75 minutes for pints and 90 minutes for quarts.
