Canning Leeks

mrsmoosepants

13 years ago

I have a bunch of leeks almost ready to pick.

I read that canning them turns them to mush, but I don't know of a safe recipe for canning potato leek soup.

I've never made it before, so I am asking for help.

Can someone provide a safe canning recipe?

I would rather not freeze or dry them if possible.

Featured Answer

digdirt2

13 years ago

So this is what you want to do (copied from the other discussion):

1 lb. all-purpose potatoes, scrubbed and sliced
8 leeks, white part and 1 inch of green, split open lengthwise, very well washed, and sliced
4 cups chicken stock
4 cups spring water
Salt and freshly ground pepper to taste

1. Peel the potatoes
3. Divide leeks into jars.
4. Put potatoes in stock and heat to boiling.
5. Divide potatoes filling only 1/2 way and then fill with remaining stock.
6. Leave 1 inch head space.

pressure can for 60min pints / 75min quarts @ 10 lbs

Would this be right? what would need to change?

For what will still be an officially unapproved/untested recipe done at your own risk I don't see anything wrong with it. That unoffical seal of ok is the best any of us can give you since freezing rather than canning is the recommended approach. It is your choice, your risk to take.

Dave

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Comments (6)

pixie_lou
13 years ago
This was just discussed this week. But I guess the thread has already been bumped to page 2

Here is a link that might be useful: potato leek soup
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prairie_love
13 years ago
The problem is that mrsmoosepants was the last poster on that thread and never got an answer.

I am no expert, but I do not know of a safe potato leek soup for canning. However, it freezes very well - I do it every year.

Sorry I can't be more help, maybe someone else will chime in with a safe recipe for you.
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pixie_lou
13 years ago
Well, Temiha posted the recipe, and LindaLou told Mr. Moosepants that he could not raw pack it. So I'm not sure what additional informaiton Mr. Moosepants is looking for.
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mrsmoosepants
Original Author
13 years ago
Temiha's recipe was never really approved by posters here as to if they think it would be safe or not with his/her changes.

I don't want to make it and then find out I can't do it afterwards.

I guess I'm looking for approval / some encouragement that I'm doing it correctly.

Thanks :)
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flora_uk
13 years ago
I'd want to go back to first principles and ask why you want to can leek and potato soup? How many leeks do you have? If it's not very many they will keep quite well for several weeks in the veg compartment of your fridge or a root cellar type environment. Alternatively you could just leave them in the garden and harvest them when required. In your zone they would probably need some protection such as straw or fleece so you can get them out of the ground. Another alternative is to dig them and then store in slightly damp sand or earth in a cool shed or garage. Not being a dyed in the wool canner myself it seems a lot of work to make and then can soup which could easily be made as and when required with overwintered fresh leeks.

My second choice would be to make it and then freeze it, again avoiding all the time and effort involved in canning. The recipe Digdirt has passed on sounds a bit insipid to me. It comes across as essentially chopped boiled vegetables floating in watery stock, not really a 'soup' at all. Nothing is sauteed to start with, there is no dairy produce, which has a natural affinity with leeks and potatoes, presumably because this would make it uncannable. I would much prefer to make a richer, more flavoursome, soup and freeze it instead.
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