Canning Cream of Celery Soup & Beginners' Advice

If you have any questions, just leave a comment below! Blessings!
Chef Janie Pendleton's
Cream of Celery Soup (for canning)
3 bunches celery, washed well and chopped
5 Tablespoons of real 'unsalted' Butter
4 Tablespoons of high-grade extra virgin olive oil
2 tsps onion powder
2 tsp garlic powder
1 Tbsp dried parsley flakes or fresh, chopped
1 tsp celery seed or celery salt (opt)
1-1/2 Tablespoons canning salt or to taste
1 tsp pepper
1 cup water for simmering
1-1/2 cups vegetable broth
8 to 9 cups chicken broth (low sodium is best)
Arrow Root powder (about a cup or so) or Cornstarch
1-3/4 cups heavy cream or half and half
2 cups whole milk (I use lactose free to make this soup lactose free)
Warning: Do not over-thicken this soup if you are canning it. Density is an issue with pressure canned foods. Temps much reach center of food for certain times. Pressure can this soup at 10 lbs pressure (under 1k' altitude) for pints (35 minutes) for quarts or 1-1/2 pints (45 minutes).
Watch video for directions.
Thanks for watching! Blessings!

[@ordabee]

I absolutely love how thorough you are, I'm a brand newby at canning, and I have learned so much from you!! Thank You!!!

[@paradisepam8025]

thank you for showing canner maintenance!

[@candidethirtythree4324]

anything you have ever seen in a jar/can in the store, you can home can. The Lobbyists for the dairy industry has held the USDA back for years because if your dairy items spoil, you have to buy fresh ones.

[@tookergiles6955]

Thank you so much for this video. You are the only person with the guts to give instruction on canning milk products. I am so grateful!

[@lorihope1586]

I enjoy your video ‘s so much . I have been afraid to use my all American canner just received from my friend . You are a fantastic teacher and funny too. Thank you so much for your videos.

[@OurLittleHomestead]

@Sunny Smile, I would use CLear Jel, with no issues, just add a little at a time; do not over thicken...the soup thickens upon standing; also, getting too thick in pressure canner can result in center not getting enough heat and pressured time and can allow bacteria to grow. So, keep all canning recipes thin during pressure canning method; do not over thicken soups and stews. You want it creamy yet soupy when out of the canner and in the canner so it will heat throughly during the process. I hope that made sense! NO change in canning times...do not make it too thick...a little thicker would be acceptable...about like tomato soup would be. I would not go any thicker than this for this recipe. You can always add more thickeners when you open the jar for use when making casseroles for example. Btw...your reply button is shut off on both your channel page and on your comments; I had to do this differently, I hope you get this!

[@stephaniemichelle9878]

Hi there Janie! I love your videos and how you teach suits me. I picked up some thermflo (from what I understand, it's good for both low and high ph; figure kill 2 birds with 1 stone) In any case... I made a chicken a la king to pressure can... (I'm new to pressure canning....) I know milk hasn't been FDA tested... but I did enough research to feel safe. I mixed some thermflo with some cream and added only a little bit. The soup was no where near gravy consistency... it was extremely thin. now I followed the directions and it clumped up on me really bad, so I removed it and whisked it until it was smooth and added it back... (before jarring up) Finished cans have been sitting for a week or two and it's separated completely. I have a tiny layer on the very top which seems like nothing but cream, then the thermflo seems to have collected in the middle looks foggy and the rest of the chicken soup is at the bottom. I made other things that separated too, so I'm guessing it's ok.... but thermflo shouldn't be separating right? Sorry for the excessively long explanation; just wanted to cover all the points just in case. Thanks so much in advance if you get to my question.

[@OurLittleHomestead]

Hi! Cream separates. That is normal when heating cream at high temps and reducing temps again. Shake it well when cool and see if that helps. Wait till it's cool however so the seal doesn't go flying off! LOL!! It should not be 'lumpy' however. If the lumpy does not go away when you shake it after the jar is room temp...put in fridge and eat immediately is my opinion. Again, I can't see exactly what you did or what it looks like, but, I'd stick to tried and true recipes for canning until you are sure of what you are canning is okay. I have only ever used Thermflo for pie fillings. When I put out a canning recipe, I don't allow for changes...as anyone could do anything different and that could change the composition of the recipe and how it cans. Stick to recipes and don't change up the thickeners unless your sure other recipes have called for it over and over again. It's better safe than sorry. I hope this helped. Because of the separation, I've been adding the thickener and creams AFTER I open the jars for best results.

[@stephaniemichelle9878]

awesome thanks! and the clumping happened before I canned. I added the thermflo to the soup it clumped. scooped it out, whisked and added it back. and yea, if the cream is just going to separate anyway I might as well just put it in later -_- lol!!! thanks so much

[@OurLittleHomestead]

yeah, density is an issue when adding thickeners in home canning...if you are getting clumping before canning you'll most likely get it after canning it as well. I usually use arrowroot powder or keep the thickeners out till I reheat. Same for milk products.

[@dianeblocher3844]

Feverfew has scientifically shown to stop migraines. Love your videos. God bless.

[@mizsterious]

WoW. . .Looks fabulous and yummy!! Thanks for the recipe. I found Therm Flo, it's fabulous. The Amish have been using it forever, it's very safe for canning. I made Meatball Stew and Chicken Ala-King when I used it. We couldn't be happier with the results so smooth and right thickness was definitely there. I'm sold on Therm.

[@OurLittleHomestead]

Therm-flo is a modified food starch derived from waxy maize (corn). It is used in canning and freezing as a clear thickener. It is an extremely versatile product that is especially applicable in high and low pH food systems where exceptional tolerance to heat and shear is required. Some gluten-free folks, like myself, can't eat corn as it still has glutens that bother us ... also, anytime you buy corn products, it is probably GMO corn products which we avoid at all costs, so they will quit making GMO seed and veggies. Arrow Root Powder stands up to heat too, takes less, and it is gluten free for those of us with Celiac's Disease. My mother's side was all Amish and she used Therm-flo as well. She loved it. Back then, there were no GMO products infiltrating the USDA marked Farm goods. YIKES! Just replace thickeners with the Therm-flo and that will be fine too. Best wishes, hen!

[@PinPointHealth]

Aww Janie, you're great! I loved your video and followed everything, it was perfect. It's fantastic to see someone take so much care over food hygiene as you do. Well done. I hope your daughter had a truly amazing wedding, and a I bet your hair looked lovely :-) Please keep posting more videos. Your patient, step by step recipes are wonderful, and all my friends just love your tasty ideas.

[@OurLittleHomestead]

+PinPointHealth Hi! If you ever have any ideas for food videos, I love doing suggested vids when I can! Tomorrow I am making cream cheese and pumpin donuts! The easy way! LOL!!

[@daniellestanley901]

I wish the recipes for soups for canning could be designed to make 7 quarts, which is the amount for the number of quart jars that fill the pressure and the steam pressure canners.

[@ThePattycake144]

Just made this tonight. Followed the directions and it looks perfect. Thank you!

[@connied5858]

Thank you so much. Can't wait to start canning. You are a true blessing

[@OurLittleHomestead]

So glad you are with us on our little homestead ride! Many Blessings!!

[@emeraldkatt4899]

Excellent tutorials. I learned many things I did not know that will make canning easier and safer! =)

[@Lantanana]

Very good video, and I appreciate it! I do want to tell you something, not as a criticism, but as a tip. I think it is a good idea to clean your cutting board with the Clorox wipes before using the board, but I suggest you then rise it with vinegar. I have been told that where food service is concerned, after cleaning with bleach, it should be followed by vinegar to clean the bleach off. You may have done that off camera, and believe you me, I am not criticizing your video or your instruction. Thanks again for the fine video!

[@jengoods2246]

Just made this today and canned it, it’s delicious 😋 thankyou

[@518pleasure]

This looks good. I want to make this for sure and can it. I love adding celery soup to my potato soup. It is so good.

[@OurLittleHomestead]

I love adding cream of celery to my potato soup as well!!! That is the main reason why I make my own. Keeps the taste fresh.

[@heyyou63plus]

Looks so good. Can you use a plastic or wooden spoon next time, the scrapping gave me chills ! smile ! I am going to make this, thanks for showing us how !

[@daniellestanley901]

Oh good. Later on in the video you said this would make about seven quarts of soup. I'm looking for some new soup recipes to make 7 quarts for full use of my steam canner. Thanks.

[@StanleyFamily10]

I have a great recipe for you to try. My family calls it SOS. all it is a three ingredients I love this recipe so much I even can it. all it is is hamburger meat cream of mushroom soup and potatoes and then of course the toast you make to put it on it sorta reminds me of your Swiss meatballs. if you try it let me know how you like it thank you hugs from Texas

[@OurLittleHomestead]

+Kiara Stanley Mm I love meat gravies over toast; was raised on that stuff; big family and all!

[@pureluck1036]

I am very thankful for your videos and advice. Can I buy you a wooden spoon, lol. The sound of metal on metal is scorching.

[@Nonie0056]

Is canning with dairy products safe? Everything I've read highly recommends not to as it's unsafe... just curious!

[@OurLittleHomestead]

USDA says no. So Disclaimer here: Don't can dairy. I actually suggest that you don't do it as well. Why? It is risky as there are many factors. I canned this soup with store-bought pasteurized milks with 10 lbs of pressure for 45 minutes. That is 20 minutes longer than recommended, if you do can it at home. So, I would not can milk at 10 or 15 lbs of pressure for less than 25 minutes. Problem with that is, the taste. Personally, I think the taste is important to me and so I will stock up on powdered milk by Honeyville instead of canning more dairy products. This is my findings and I'll add this to the video. Hope this helped. I only know it has to do with the 'fat' surrounding botulism and in a jar it can protect it cause it to start growing when there is no air in jar. Did you know it only takes one pint of botulism to kill every person on this planet? True! Now with the above legally stated, I can only speak for myself; as a Master in Science, government does not pay research groups to make recipes for home canning dairy products. Why? because ppl have a habit to make things too thick or not following a safe recipe. I've been canning dairy for 32 years and my Amish fore-mothers have done so, as well (in soups and the like) and I'm still standing. Again, it's a 'travel at your own risk' canning method because it's like canning pasta. I can small noodles in my chicken soup but the USDA say no. It's a density problem. Again, travel at your own risk. But noodles, I think, just tastes better to add to soups after opening jar anyway. Same with cream. It tastes fresher adding 'after' opening the jar. So, either works. Just leave out the cream and add broth instead and add cream and thicken after opening jar. Up to you. What makes you most comfortable.

[@SandcastleDreams]

IF this statement was true, "I only know it has to do with the 'fat' surrounding botulism and in a jar it can protect it cause it to start growing when there is no air in jar." You couldn't can meats, broth, soups with meat, spaghetti sauce or anything else that had any meats or salt pork in them. But listen here, Quarts of milk are canned in a pressure canner for 10 minutes @ 10 lbs. pressure. And farmer's have been doing it for years. That's WHOLE milk. That's in my canning books. But a professional does it this way.... hoeggerfarmyard.com/canning-milk/ Canning Milk Ready to begin: Put water in the pressure canner to a depth of 2.5" and place on the stove/burner. Fill clean jars with fresh milk, leave 0.5" head space, making sure you don’t spill any milk on the rim of the jar. If you do, be sure to wipe it off. Place a lid on the jar, screw on the ring and put into the canner. Once canner is filled, put on the lid, tighten down and turn on the heat. As the canner gets hot and begins to steam, let it exhaust steam for at least ten minutes before closing the exhaust nozzle. Watch the pressure gauge, if your canner has a different set up then follow the manufacturer’s instructions. It can take up to an hour for the pressure to reach 10lbs. Once the pressure has reached 10lbs, turn off the heat and allow the canner to cool a long time before trying to open the canner. On my canner, I open the exhaust valve and if no more steam escapes, then it is safe to open the canner. Lay a towel on your cupboard, carefully remove hot jars from the canner and place on the towel. Jars should not be touching each other. Allow to cool for 24 hours before checking to make sure they are sealed and moving to storage. Label them with the month and year the milk was canned. Milk will keep for 1-2 years or more if stored in a cool dark place. Note: If you live in a high altitude area you need to bring the canner to 15 lbs. pressure. It is normal for the milk to turn a slight tan color, as the milk sugar will darken the milk at high temperatures. The cream will rise to the top, just shake well before using.

[@kellylynch3775]

I'm learning so much from your channel! Could you tell me the size of your canner and any issues or precautions with your ceramic cook top when canning? The pot pie and cream of celery soup looks wonderful!💜💐

[@OurLittleHomestead]

+Martha Michloney It holds 7 quarts and 9 pints. It's a presto canner as that is the only flat bottom canner that works with my glass top. Anything heavier could be a danger to my glass top as well.

[@kellylynch3775]

+Janie Pendleton. Thank you! 🌻

[@TressasSouthernHomeCooking]

Janie, do you have a video on dehydrating garlic or onions? I really want to learn how to do this. I just got a dehydrator this summer and have not used it much yet. Still trying to learn about it. I love how you give detailed instructions. Thank you for making these videos.-------Tressa Daigle

[@russelljones1744]

great video great gall super good recipe I NEED A NAP. LOL

[@debraengen5179]

As a vegetarian I make a celery soup that I love. Would love to can it. Do you have any info on substituting Almond milk in place of Cow milk? Mainly asking, Would I just go ahead and use the same processing time as you use for your soup?

[@OurLittleHomestead]

Your best bet would be to leave out the dairy and use broth and then add the dairy and thickener when you reheat the soup. This would be your best results. Canning times are the same.

[@OurLittleHomestead]

[@101sweetmom]

Looks good. I just love the sound of the pings when the cans seal. First thing I ever tried pc was meat. Just love having it on hand and it is tasty.

[@jennyprorock]

The dishwasher sanitizes jars enough. Just make sure heated dry is on and you're only running jars. No dirty plates and silverware along with them 🤣

[@scrapper900]

Isn’t heavy whipping cream considered a dairy product (lactose)?

[@OurLittleHomestead]

YEP! And, I add lactose free milk to it and it becomes lactose free for me to be able to digest it.

[@MyLifeInWonderland]

Adding lactose free milk to regular milk or cream doesn't make it lactose free. Sure it does reduce the amount same as adding water but still.

[@MyLifeInWonderland]

Adding lactose free milk to regular milk or cream doesn't make it lactose free. Sure it does reduce the amount same as adding water but still.

[@sunnysmilesstudio4115]

Just to clarify, you started with 1/8 c arrowroot, but would have added an entire cup? What about using Clear Jel, does that work in soups or just pie fillings and jams? How much of that would I use? Also, is there any change in the canning time if I make the soup thicker?

[@HelpBeyondChurch1]

Can I use half and half instead of lactose free or whole milk WITH the heavy whipping cream? Also I’ve tried many cream of mushroom and cream of chicken soups and they pretty much are disappointing. Do you use the same basic recipe for those only using mushrooms and chicken?

[@daniellemarceaux5395]

when your puppy dog started sqiking her toy my puppy dog started looking lol thought that was funny

[@OurLittleHomestead]

+Danielle Marceaux LOL! I love animals!

[@daniellemarceaux5395]

That is good since you have a dog

[@PinPointHealth]

+Danielle Marceaux Great cook and an animal lover too! High Five!

[@kskorner74]

Do you still make this and would it work to substitute mushrooms?

[@hersheyti]

oh gosh... want to try and can some cream of mushroom and chicken soup but am so scared of botulism... does the 10lb weight help the water go above 240F for sure? my altitude is just over 500ft... thanks

[@claudettemonty4077]

Can I can "Campbell's celery cream" from the company instead of from scratch for a recipe with porc chops?? I don’t have the health to cook a cream like yours cuz it’s too long for me standing and do my recipe??

[@carriegarcia67]

Hello I must have missed the part where you told us how long to pressure can this for?

[@diproesch8080]

I made cream of Celery soup and I didn't add all the chicken broth by mistake is it okay? I mean can I use it more like a concentrate and add more broth when I use it

[@Tinkerbell31326]

Janie what is the difference between canning salt and regular salt? Also, I primarily use sea salt. I have never used sea salt for canning though. Is it OK to use sea salt?

[@OurLittleHomestead]

Pickling salt - sometimes called canning salt or preserving salt - is pure granulated salt (sodium chloride). Pickling salt does not contain anti-caking ingredients, which can turn pickling liquid cloudy, or additives like iodine, which can make pickles dark. Pickling/Canning salt is holds up under the high canning temps; it does not cloud the product canned as well. Sea salt can be used in canning as well. Kosher salt is a great alternative too, as long as it is pure salt without any additives. (Diamond Crystal is a good brand; avoid Morton, which does contain anti-caking agents.) Now, Pure sea salt can also be used in pickling. Although table salt is perfectly safe to use in pickling, it is not recommended because the quality of pickles may suffer due to its additives. I hope this made sense...LOL!!

[@terryrose4172]

Our Little Homestead!

[@lynnmcallister729]

have you ever made cream of broccoli soup? I love it but not sure how to make it

[@OurLittleHomestead]

Yes! I have a great recipe that was my MILs. I'll look for it and post it when I get home from our missions trip; we'll be back in a week or so... I'll be off grid, so no internet again. Visiting hospices and such as well. Remind me if I forget; it will be a long hard week and when I get home, I usually crash for a few days; retire my brain to more 'leisurely' places! LOL!!! In other words, I zone out! BUahahha!!

[@lynnmcallister729]

thank you. you have a wonderful trip and be safe.

[@peggygray9504]

I wanted to ask, did you put a rack in the bottom of your pressure cooker?

[@TammiP2182]

Not sure but doesn't cream have lactose?

[@OurLittleHomestead]

It does but I add lactose free milk enzyme when I heat it or can it..

[@StanleyFamily10]

lol thats should say Swedish meatballs not Swiss meatballs sorry about that

[@rosieslade5507]

Janie what kinds of food would give a person more energy and could it be canned

[@rosieslade5507]

thank you chef :)

[@HelpBeyondChurch1]

Hey Janie! I love your videos and recipes. Thank you for sharing! What can I substitute for the whole milk? We don’t drink or use whole milk at all. Thank you 😊

[@OurLittleHomestead]

Make this with stock only.. or make it in a powdered meal in a jar form...I would not risk canning any other milk product. You can bypass canning and freeze this...and... add soy, cashew or other milk product.

[@michelleuzelac6746]

Hello. I was wondering if you could use this same procedure for cream of broccoli soup? Is there anything you would add or do differently? Thank you in advance!

[@OurLittleHomestead]

Yes, you can switch out the vegables or add more veggies to same recipe; just keep it thin and soupy before and after canning so density is not an issue. Cut your flowettes small to make sure they heat through and cook through for the alotted times of 'broccoli'. I'm not sure the broccoli times vs the celery soup canning times. I've NEVER canned anything with broccoli only because I'm not a broccoli fan. LOL! I can what I will actually eat. I would make up the recipe, leaving out the cream as it does have a tendency to separate in the canning jar; it tastes FRESHER when adding the dairy products when re heating the soup. My cream of celery soup is delish and I know if you make it with broccoli you will love this recipe as well. Do not over thicken, again, canning thick product is a density issue. Product should not be too thick when it comes out of the pressure canner, therefore keep it thin BEFORE pressure canning it.

[@michelleuzelac6746]

Janie Pendleton Awesome! What can I use in place of arrowroot? I don't have any.

[@SuperMJ57]

Wat is the shelf life?? Thank u!!

[@cynthiawolfley185]

Do you have a recipe for cream of mushroom soup? and chicken? Thanks

[@OurLittleHomestead]

+Cynthia Wolfley, Here is my best Mushroom soup (You can add cream to this when adding to a dish for best results for a fresher tastes as well.) But you can can it either way. kzbin.info/www/bejne/fXWqqGmXbdJod9k Here is my Chicken and Mushroom Soup; oops! Apparently, I made the video but never posted it! I'll have to search all my hard drives and find it! Hopefully I did not delete that film. UGH! LOL!!

[@cynthiawolfley185]

+Janie Pendleton Thank you, Janie. I absolutely enjoy your canning videos. You move at a great pace, your energy is high, all kinds of helpful hints, and much more...

[@OurLittleHomestead]

+Cynthia Wolfley Thanks! YT suggested I 'speed' things up as the average person will only watch 3.5 to 8.7 minutes of each video before moving on...so, we've been trying to move faster.

[@nancyhahn4182]

I really enjoy your step- by -step videos! I learn so much from you, Janie! Keep up the great work!

[@jeanneoberlin6533]

Could you tell me the website where you get your arrowroot.

[@OurLittleHomestead]

+Jeanne Oberlin Yes! BarryFarmFoods.com

[@OurLittleHomestead]

+Janie Pendleton You can also use thermflo as well

[@debbiecummings3657]

It is not safe to can dairy!! Or flour. Please look up Ball recipes.

[@hekiahhaven5342]

Just got your recipe. This YTer mentioned it and that's how we found you! kzbin.info/www/bejne/nGrMnWyAbtqMoLM

[@OurLittleHomestead]