Italian Sausage Soup With White Beans – Canning Recipe

Makes 6 Quarts – Easy Canning Recipe For Beginners

Italian Sausage Soup With White Beans – Canning Recipe. This soup was another easy one to make – had to double up the original recipe and make a few changes, but it was so very yummy. Another one you’ll surely want to make and put on your shelf for those cold winter months. So give it a go and let me know what you think – ENJOY 🙂

If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? If this is you (and it was me) then you have to check out this easy to make  Italian Sausage Soup With White Beans – Canning Recipe. It’s so easy even a beginner canner will nail it.

PREPARE THE INGREDIENTS, FILL THE JARS, PRESSURE COOK, AND WAIT FOR THE PINGS !!

Italian Sausage Soup With White Beans
thank you oursaltykitchen for the recipe idea

Ingredients
Olive Oil
2 lbs Italian sausage (hot or mild), casings removed if using links
2 Onions, diced
6 Carrots, medium sized, halved and chopped
6 Celery stalks, chopped
5 Garlic coves, minced
1 sm Zucchini (diced)
2 tbls Italian Seasoning
2 (14oz) cans White Beans, with their canning liquids
1 tsp cracked Black Pepper
1 tsp Red Pepper Flakes
8 c Beef or Vegetable Stock or Broth
1 tsp Thyme
Your choice – Collard Greens. Kale, Spinach
Serve with
Parmesan Cheese shavings and Croutons

Instructions
In a large soup pot, cook the sausage in a bit of olive oil – breaking it up as you go until it is no longer pink. Add the onion, carrot and celery and continue to saute until the onions are translucent. Then add the garlic, zucchini and Italian seasoning and saute for an additional minute.

Next add the beans with its canning water along with the beef broth or stock. Season with black pepper, red pepper flakes and the thyme. Simmer uncovered for 5 minutes.

Once the soup is done, throw in the chopped collard green, kale or spinach and let is cook for another minute or two. Not too long as it will shrink considerably. Ladle soup into a bowl and serve it topped with cheese shavings and croutons

CANNING THE ITALIAN SAUSAGE SOUP WITH WHITE BEANS
Prepare your canning supplies – sterilize your jars, the lids and rings, which I do in my dishwasher and then keep there so they stay warm until ready to use.

You can fill your jars one of two ways – 1) either with a slotted spoon and scoop up the goodies, filling each jar halfway. This way you get an even amount of goodies in each jar. Then take a ladle and fill the jars with the remaining soup liquids, leaving a 1″ head space. Or 2) ladle everything into the jars at once, making sure to take deep scoops from the bottom of the pot, and fill the jars, but leaving a 1″ headspace.

Wipe edges of jar rims clean, place a sterilized lid on top, and hand tighten it close with a ring. Place each jar on top of the rack inside the canner, seal, and pressure can at 10lbs pressure for 90 minutes. Once done carefully remove the canner from the heat and let the pressure release on its own – mine takes 30 minutes. Then open the canner lid, remove the jars and place them on a kitchen towel to cool. And there you have it – pretty easy and straight forward.