How to Can a Basic but Tasty Celery Soup Recipe

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How to Can a Basic but Tasty Celery Soup Recipe


Celery is one of those vegetables that we tend to get too much of at one time, and unfortunately a lot of it can go to waste.  However, one way to make good use of those extra stalks is to prepare a simple but tasty celery soup recipe that you can keep in your long-term food stockpile.  The following recipe outlines the general process, but you can improvise as needed based on your tastes and preferences. 


1 pound of celery (as fresh as possible)

1 medium to large onion

1 medium white potato

1 quart of chicken or veggie stock

½ cup of white wine

1-2 cloves of minced garlic

1 tablespoon of olive oil

Peppercorns or other seasonings to taste (optional)

Getting Started


The first step is to heat up your pressure canner and warm the jars, lids and bands.  That way, they will be ready by the time you’re done preparing the ingredients. 

Next, cut the celery into about ¼ – ½ inch thick slices and dice the onion.  Saute them in a stockpot or dutch oven with the olive oil for around 5 minutes, over medium heat, or until they start to become translucent.  Pour in the wine and use it to deglaze the skillet before adding in the rest of the ingredients.  Stir and let simmer for about 5 minutes. 

Processing and storing the Soup


Take a slotted spoon and add fill each canning jar about ¾ of the way up with the solid ingredients.  Next, careful ladle in the liquid until the solids have been completely covered and 1 inch of headspace remains.  Remove any air bubbles as necessary with the handle of a wooden spatula before wiping down the rims of the jars with a damp cloth or towel to make sure they are clean.  Attach the lids and bands, screw tight and place the jars inside the canner.

Put the lid on, and don’t forget to let the canner vent for 15 minutes before sealing everything up bringing up the pressure to 10PSI and starting the timer.  Adjust for altitude as necessary, and process the soup for 40 minutes for both pint as well as quart jars.  When finished, remove from heat and depressurize the canner. 

Remove the jars and place them on the counter or rack and let cool for 24 hours.  Check to make sure the jars are sealed properly and that there are no signs of defects or breakage.  Label and date the good ones, and try to store them in a cool and dark place in order to maximize their freshness and shelf-life. 

What’s great about celery soup is that you can eat it by itself or combine it with other ingredients to make a heartier meal.  Celery, garlic and onion also contain important nutrients that provide a wide-range of health benefits, and this is a great way to supplement your nutritional intake during a prolonged crisis.  Try it for yourself, improvise, and feel free to share any ideas on how to make this soup taste even better.