How to Can Homemade Cream of Mushroom Soup

Clean mushrooms with dry cloth, never soak in water.

Since home canning was first introduced over 180 years ago, science and modern methods have made canning a safer and speedier task, thus affording American families wider varieties of home canned foods.

Cream of Mushroom soup, because of its many uses, is one of the top favorite home canned soups.
The Pressure Canner processes more efficiently for high and low acid foods. This prevents the risk of Clostridium botulinum bacteria, more commonly known as botulism. This bacteria can survive and grow inside an improperly processed, sealed jar of food and produce a poisonous toxin. Some preventative measures to be taken in advance of canning include: check pressure gauge accuracy, determine correct process time and pressure for the size of container and type of food, and always begin with completely clean pots, pans, jars and utensils.

Things You'll Need

• Clean quart jar
• Pressure Canner
• Jar ring and lid
• Saute pan
• Sharp knife
• Measuring spoons
• Measuring Cup
• 1 lb. mushrooms, cleaned and sliced
• 2 large shallots, diced
• 3 Tbsps. Extra Virgin Olive Oil
• 2 Tbsps. cooking Sherry
• 3 cups chicken stock or broth
• 1/2 tsp. salt
• 1/2 tsp. pepper

Instructions

1. Saute one pound cleaned and sliced mushrooms and two large diced shallots in saute pan over high heat in olive oil until soft, about five minutes.

2. Bring the chicken stock or broth to a simmer in a separate saucepan.

3. Stir in cooking Sherry, scraping up browned bits of mushroom, until all liquid is absorbed.

4. Stir in hot chicken stock, salt and pepper.

5. Fill jar to one-inch of jar headspace. Place lid firmly on jar and screw on jar ring.

6. Process with 11 pounds pressure or 10 pounds pressure with a weighted gauge for 50 minutes.

Tips & Warnings

• Remove jar from canner and allow to cool completely, well away from the reach of children.

• When totally cooled, label jar for contents and date processed.

• Store jar in a cool, dark area.

• This recipe makes 1 quart jar of Cream of Mushroom Soup, but yield may be increased using the same ingredient ratio.

• Altitude Time Adjustments for elevations above 1,000 feet may be found at the referenced website.

• If any of the following conditions exist after jar is processed, discard the contents and do not eat.

• Obvious leakage of contents before jar is opened.

• Foul odor or liquid suddenly spurting when jar is opened.

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References

• Making and Canning Mushroom Soup
• Preserving Food: Using Pressure Canners

Resources

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