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Home Canned Zuppa Toscana

Home Canned Zuppa Toscana

Zuppa Toscana is a comforting soup filled with pork sausage, potatoes and kale for a hearty and delicious meal, and with a couple adjustments it can be pressure canned at home for a quick and easy shelf stable meal.

home canned cuppa Toscana without canning rings

Winter weather means lots of soups in our home, and this year I have been focusing on canning up plenty of soup to stock our pantry with for quick meals whenever we need them. It is the ultimate convenience food without sacrificing on flavor or nutrition.

Zuppa Toscana is a soup filled with nutrient dense ingredients like ground pork, potatoes, kale, onions, garlic, bone broth and plenty of herbs and spices. Typically it also contains dairy to make for a creamy soup, but to keep this recipe safe for pressure canning at home, I omit the dairy to easily add in at the time of serving. Or, to keep it dairy free feel free to opt out of the dairy all together. This soup is delicious as is.

How To Can Zuppa Toscana

Start by washing, peeling and cubing the potatoes. Transfer to a bowl and top off with cold water to help pull out some of the starch while preparing the other ingredients.

Dice the yellow onion and mince the garlic. Wash and chop the kale, removing the rib.

slicing yellow onion on white cutting board

To a large dutch oven, add the cooking fat and ground pork. Begin to cook the pork, breaking it up with a spoon as it cooks.

Stir in brown sugar, salt, pepper, ground sage, chili flakes, and ground cloves. Continue cooking until ground pork is cooked half way through.

Stir in garlic, onions, potatoes, kale and broth.

grey dutch oven with ZUPPA TOSCANA simmering

Simmer for a few minutes, then remove from heat.

Ladle soup evenly into clean and hot pint or quart sized canning jars to 1 inch of head space.

Debubble jars and adjust headspace if needed. Wipe rims, apply canning lids and rings to finger tip tight.

Prepare pressure canner according to the manual, and process pints for 75 minutes and quarts for 90 minutes. Process at 10 pounds of pressure if using a weighted gauge pressure canner, or 11 pounds of pressure if using a dial gauge pressure canner, adjusting if above 1000 feet elevation.

After processing, allow pressure to come down to 0. Crack the lid of the pressure canner and allow the jars to cool in the canner for a few minutes before removing. Remove jars from the canner and allow to cool on the counter overnight.

Remove rings, wash and label jars for storage.

To serve, open jar and heat soup. Stir in 2 tablespoons of heavy cream, or to taste and top with parmesan cheese.

Is It Safe To Pressure Can Zuppa Toscana?

While this soup is not a tested and approved recipe for canning, all of the ingredients included are considered safe for pressure canning. I specifically omit the dairy that zuppa toscana recipes call for as dairy is not considered safe for canning and can easily be mixed in at serving.

This recipe should not be waterbath canned. Guidelines for canning your own homemade soups provides a shorter processing time, given that the recommendation is to fill jars no more than half way with solids. Because I fill the jars more than half way with solids for this soup recipe, to play it safe I process for the longer recommended processing time for meat.

How Long Is Home Canned Soup Good For?

Home canned soup is best consumed within 1 year of canning.

Tools Needed To Can Soup

Presto 23 Quart Pressure Canner

Canning Rack

Jar Lifter

Canning Lids Use code ABBEY10 to save 10%

Dutch Oven

Yield: 12

Home Canned Zuppa Toscana

close up simmering zuppa toscana

Zuppa Toscana is a comforting soup filled with pork sausage, potatoes and kale for a hearty and delicious meal, and with a couple adjustments it can be pressure canned at home for a quick and easy shelf stable meal.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours

Ingredients

  • 2 lbs ground pork
  • 3 lbs potatoes, cut into 1/2-1 inch cubes
  • 1 head of kale, destemmed and chopped
  • 1 yellow onion, diced
  • 12 cloves garlic, minced
  • 10 cups chicken broth (unsalted or reduce amount of salt)
  • 1 tsp olive oil or lard
  • 1 tbsp brown sugar
  • 2 tsp ground sage
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp chili flakes
  • pinch of ground cloves

Instructions

  1. Add potatoes to a bowl and cover with cold water.
  2. Heat a large dutch oven over medium and add olive oil or lard.
  3. Add ground pork and begin to brown.
  4. Add brown sugar, ground sage, salt, black pepper, chili flakes and cloves. Continue cooking until pork is cooked half way through.
  5. Stir in onions, garlic, drained potatoes, kale and broth.
  6. Bring to a simmer for a few minutes.
  7. Ladle soup evenly into clean and hot pint or quart sized jars to 1 inch of headspace.
  8. Debubble jars, adjust headspace, clean rims well and apply canning lids and rings to finger tip tight.
  9. Process in a pressure canner for 75 minutes for pints or 90 minutes for quarts.
  10. To serve, empty jar into a pot and heat through. Stir in 2 tbsp of heavy cream per pint, and top with freshly grated parmesan cheese.

Notes

Store bought pork sausage can be used in place of the ground pork. I recommend checking the ingredients to confirm they are safe for home canning. If using store bought sausgage, omit the brown sugar, ground sage, chili flakes, and ground cloves. Reduce the salt to 1 tsp and balck pepper to 1/2 tsp.

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