Home Canned Zuppa Toscana | Pressure Canning Soup Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk provides a lower-calorie alternative while still adding creaminess.

Italian sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner option, while ground beef is often more affordable.

potatoes

🥗Healthier: cauliflower

💰Cheaper: sweet potatoes

Cauliflower reduces carbs, while sweet potatoes add sweetness.

Peel and dice the potatoes, placing them in a bowl of cold water to remove starch.

Dice a large yellow onion and mince a couple heads of garlic.

Prepare 2 lbs of ground pork to make homemade sausage, or use store-bought sausage.

Season the ground pork with brown sugar, ground sage, chili flakes, ground cloves, salt, and black pepper.

Heat a Dutch oven over medium heat and add a tiny bit of lard to prevent sticking.

Add the seasoned ground pork to the pot and cook until browned.

Add the kale to the pot, followed by the diced potatoes and homemade chicken broth.

Bring the mixture to a simmer for a few minutes, ensuring the potatoes and meat are not fully cooked.

Fill pint-sized jars with the soup mixture, leaving an inch of headspace, and ensure to fill halfway with solids and the rest with broth.

Clean the rims of the jars with water to ensure a good seal before adding lids.

Process the jars in a pressure canner for 75 minutes at 11 lbs of pressure for pints.

Allow the canner to vent for 10 minutes before adding the regulator and bringing it to pressure.

After processing, turn off the heat and let the canner come down to zero pressure before removing the regulator.

Crack the lid of the canner for a few minutes before removing it and allow jars to sit in the canner for a few minutes to prevent siphoning.

Let the jars cool on the counter overnight and check the seals in the morning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens