Can you? That is your choice. Should you? No. Basic principle in safe home canning is "you cannot safely can your own made up recipes". There is no way to determine its pH or density or processing time required or quality of the finished product. With this list of ingredients the best guess would be the chorizo processing time of 75 mins for pints and 90 mins for quarts at the pressure canning weight required for your altitude. But even that would be only a minimal amount of assured safety and potato/tomato mush. Then if you factored in the canning soup instructions of using only 1/2 solids and 1/2 liquids per jar you'd end up with very watery taste and potato/tomato mush. Freeze it instead. Sorry. Dave

Wow leeks sure are expensive. I always grow my own. Started from seed indoors and transplant out. I grow 'Lincoln' and 'Lancelot'. I thought both were very easy to grow. I started so many seeds that I gave about 50 transplants away in May. I have all the Lincoln picked but still have 2 rows of Lancelot left in the garden. With our warm autumn this year, I hope to keep them outside for 2 more weeks here in SE WI. My advise for those prices is to grow your own! They make wonderful leek & potato soup. Although cock-a-leekie soup is my absolute favorite way to use leeks. Creamed leeks are great too. Leek quiche? Sounds yummy. I suppose I should try freezing some of the crop for use in soups/stews but so far I find I can store them in the refrigerator for up to 3 weeks after picking them. Usually I share a lot with friends who do not have room for a garden.

Thanks Linda, it just went in the freezer. This whole full time job thing is putting the hurt on my free time! Missing all the threads here. lol

Barb- The recipe is called "Magic Mix" and was developed by the Utah State Extension Service. I make the cornstarch version (since I'm gluten-free) and I also use coconut oil instead of butter in the recipe so it can be stored at room temperature, but it works just as well with butter. If the recipe amount is too much to use quickly, just freeze half of it. I follow the recipe found in the book: "I Can't Believe It's Food Storage" by Crystal Godfrey, but the same recipe and many of the soup recipes can be found at this link: http://everydayfoodstorage.net/about-food-storage/magic-mix