This cream of celery soup base also freezes well if you don’t can, but it is a great product to have on hand for cooking but its so good you will want to serve it up for a meal!
Ingredients and Variations
Ingredients: Celery, butter, yellow onions, garlic, chicken broth, garlic powder, onion powder, cayenne, parsley, poultry seasoning, salt and pepper.
Variations: Vegetable broth can be used in place of chicken. Any herbs you like can be added fresh or dry also the amount of celery can be cut in half and mushrooms added in their place to make a cream of celery / mushroom combo!
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Cream of Celery Soup Base for Canning
14
pints60
mnutesA more flavorful, customizable version cream of celery soup!
Ingredients
8 bunches celery, cleaned well and chopped
2 extra large onions, chopped
6 cloves garlic, minced
1 tbsp butter
14 cups chicken broth
2 tsp canning salt
1 tsp ground black pepper
1/2 tsp cayenne * optional
2 tbsp celery powder
2 tsp dried parsley or a T of fresh
1/2 tsp poultry seasoning
2 tbsp onion powder
2 tsp garlic powder
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water.
- In a large pot, cook onions and garlic in butter until soft, about 3 minutes on medium heat. Add celery, broth and all seasonings, bring to a boil, cover, lower heat and simmer for 10 minutes. *optional Therm flo can be added to thicken soup slightly 1/4 -1/2 cup, do NOT over thicken!
- Ladle soup into jars leaving 1-inch headspace, remove air bubbles and add more soup if needed to keep 1-inch headspace. Wipe rims, add on lids and bands to fingertip tight. place into simmering pressure canner .
- To Use: Put 2 tablespoons butter and 2 tablespoons of all purpose flour into a pan and cook for 3 minutes, add 1 pint of celery soup, whisk well to combine and cook till thickened, then whisk in 1/4 – 1/2 cup heavy cream. Add additional salt and pepper to taste. Use in your recipe or eat it for a meal, its delicious!
