Canned broccoli cheese soup

• Prep Time: 30 minutes

• Cook Time (Stovetop Base): 15 minutes

• Pressure Canning Processing Time: 60 minutes (Pints) / 75 minutes (Quarts)

• Total Active/Inactive Time: Approx. 2 hours 15 minutes

• Yield: 4 Quart Jars (or 8 Pint Jars)

• Difficulty Level: Intermediate (Requires Pressure Canner)

• Intensity Level: Medium High (Multi-step prep, thermal jar handling, precise pressure regulation)

Recipe Profile & Intensity Breakdown

Metric	Level / Value	Notes
Prep Intensity	Medium	Chop vegetables to uniform sizes to ensure consistent heat distribution.
Heat Intensity (Cooking)	Low-Medium	Gentle simmer on the stovetop to avoid scorching broth prior to processing.
Pressure Intensity	10–11 PSI (Weighted/Dial)	Adjust according to your elevation above sea level.
Canning Time (Pints)	60 Minutes	Processed at specified pressure for safe preservation.
Canning Time (Quarts)	75 Minutes	Processed at specified pressure for safe preservation.
Skill Level Required	Intermediate	Familiarity with pressure canner safety operation is required.

Ingredients List

For the Canning Base (In the Jars):

• Fresh Broccoli: 8 cups, chopped into bite-sized florets and tender stems

• Carrots: 2 cups, finely shredded or diced

• Yellow Onion: 1.5 cups, finely diced

• Celery: 1 cup, finely diced

• Garlic: 4 cloves, minced

• Chicken or Vegetable Broth: 8 cups (low-sodium preferred)

• Butter or Olive Oil: 2 tablespoons

• Canning Salt: 1.5 teaspoons

• Black Pepper: 1 teaspoon, freshly ground

• Garlic Powder & Onion Powder: 1 teaspoon each

• Nutmeg: 1/4 teaspoon (optional, adds traditional warmth to cheese dishes)

For Serving (Added When Reheating Each Pint/Quart):

• Sharp Cheddar Cheese: 1 cup per quart (shredded fresh)

• Heavy Cream or Whole Milk: 1/2 cup per quart

• Cornstarch or Flour: 1–2 tablespoons mixed with cold milk (for desired thickness)

Step-by-Step Instructions

Step 1: Jar & Canner Preparation

1. Inspect 4 quart jars (or 8 pint jars) for cracks, nicks, or defects.

2. Wash jars, lids, and bands in hot, soapy water and rinse thoroughly. Keep jars warm in your preheated pressure canner filled with 2 to 3 inches of hot water.

3. Prepare your pressure canner according to the manufacturer’s directions.

Step 2: Sauté the Aromatics

1. In a large stockpot over medium heat, melt the 2 tablespoons of butter or olive oil.

2. Add the diced yellow onion, celery, and garlic. Sauté for 4 to 5 minutes until soft and translucent.

Step 3: Simmer the Soup Base

1. Add the diced carrots, ground black pepper, garlic powder, onion powder, canning salt, and a pinch of nutmeg to the stockpot.

2. Pour in the 8 cups of chicken or vegetable broth. Bring the mixture to a boil over medium-high heat.

3. Reduce heat to low and add the chopped broccoli florets. Simmer uncovered for 5 minutes. Do not overcook the broccoli at this stage, as it will continue cooking in the pressure canner.

Step 4: Ladle into Jars

1. Carefully remove hot jars from the canner.

2. Ladle the hot soup base (solid broccoli chunks and broth evenly distributed) into hot jars, leaving 1 inch of headspace at the top.

3. Use a non-metallic bubble remover tool to gently stir inside each jar and remove trapped air bubbles. Adjust headspace with extra hot broth if necessary.

Step 5: Seal the Jars

1. Wipe the rim of each jar with a damp paper towel dipped in warm water (or white vinegar) to remove any oil or residue.

2. Place a clean lid centered on each jar and screw the band down until fingertip tight.

Step 6: Pressure Canning Process

1. Place jars onto the rack inside your pressure canner.

2. Lock the canner lid into position. Turn heat to high and allow steam to vent freely through the vent pipe for 10 minutes.

3. Place the weighted gauge (or monitor the dial gauge). Bring the canner to 10 lbs pressure (weighted) or 11 lbs pressure (dial gauge), adjusting for elevation if above 1,000 feet.

4. Process Pints for 60 minutes or Quarts for 75 minutes at full pressure.

5. Once processing time is complete, turn off the heat and allow the pressure canner to depressurize completely on its own. Do not force-cool the canner.

Step 7: Cooling & Storage

1. Once pressure drops to zero and the safety lock releases, carefully open the canner lid away from your face.

2. Remove jars using a jar lifter and place them on a towel-lined countertop undisturbed for 12 to 24 hours.

3. Listen for the satisfying “pop” sound indicating a tight vacuum seal! Check seals after 12 hours. Wipe jars, label with the recipe name and date, and store in a cool, dark place.

Finishing the Soup for Serving

When you are ready to enjoy a jar of your canned broccoli soup base:

1. Open a quart jar and pour contents into a saucepan over medium heat.

2. In a small cup, whisk 1.5 tablespoons of cornstarch into 1/2 cup of cold heavy cream or milk until smooth. Stir into the saucepan.

3. Bring to a gentle simmer for 3 minutes until thickened.

4. Turn off heat and stir in 1 cup of freshly grated sharp cheddar cheese until melted and smooth. Serve hot with crusty bread!

Nutritional Information

(Calculated per 1 Quart Serving prepared with 1/2 cup whole milk and 1 cup sharp cheddar cheese divided into 2 equal bowls. Values are estimates per serving.)

Nutrition Facts	Amount per Serving
Calories	385 kcal
Total Fat	24 g
Saturated Fat	14 g
Trans Fat	0.5 g
Cholesterol	70 mg
Sodium	890 mg
Total Carbohydrates	18 g
Dietary Fiber	5 g
Sugars	6 g
Protein	21 g
Vitamin D	15% DV
Calcium	520 mg (52% DV)
Iron	1.8 mg (10% DV)
Potassium	610 mg (13% DV)