Hearty Canning Sausage Potato Kale Soup Recipe for 6 Jars of Comfort

There’s nothing quite like opening a jar of homemade Canning Sausage Potato Kale Soup on a chilly evening—it’s like giving future-you a big, warm hug! I first fell in love with this recipe when my neighbor Mrs. Henderson brought over a jar after I’d been sick for days. One bite of that smoky sausage, tender potatoes, and hearty kale swimming in rich broth, and I was hooked. Now I make big batches every fall. Canning means I’ve got ready-to-eat comfort food whenever cravings strike (or when I’m too tired to cook). Trust me, once you taste this soup, you’ll want rows of these jars lining your pantry too!

Why You’ll Love This Canning Sausage Potato Kale Soup

This soup isn’t just delicious—it’s downright magical for busy lives. Here’s why it’s become my go-to:

• Hearty comfort in every jar: Smoky sausage, creamy potatoes, and sturdy kale make it a meal that actually fills you up (no sad, watery soups here!).
• Nutrition you can feel good about: Packed with vitamins from the kale, protein from the sausage, and energy-boosting potatoes—it’s like a multivitamin in a bowl.
• Meal prep superhero: Canning means you’ve got homemade soup ready in minutes—just grab a jar on hectic nights or when surprise guests show up.
• Tastes even better later: Like a fine stew, the flavors deepen as the jars sit, making it tastier than when it’s fresh off the stove.

Seriously, once you try it, you’ll understand why my family calls it “pantry gold.”

Ingredients for Canning Sausage Potato Kale Soup

Gathering the right ingredients makes all the difference in this soup—trust me, I learned the hard way when I once used wimpy breakfast sausage instead of the good smoky stuff! Here’s exactly what you’ll need:

• 1 pound smoked sausage (I use kielbasa, sliced into hearty coins—none of those skinny little slices!)
• 4 cups russet potatoes (peeled and diced into 1/2-inch chunks so they hold up during canning)
• 3 cups curly kale (stems removed, chopped roughly—it wilts down perfectly)
• 1 large yellow onion (diced small so it melts into the broth)
• 3 fat garlic cloves (minced—don’t skimp, this adds so much depth)
• 6 cups rich chicken broth (homemade if you’ve got it, but boxed works too)
• 1 teaspoon kosher salt (plus more to taste—I always do a final adjustment)
• 1/2 teaspoon black pepper (freshly cracked is best)
• 1 teaspoon dried thyme (rub it between your fingers to wake up the oils)

That’s it! Simple, hearty ingredients that transform into something extraordinary when canned together. Pro tip: measure everything before starting—it makes the process so much smoother.

Equipment You’ll Need for Canning Sausage Potato Kale Soup

Don’t worry—you don’t need fancy gadgets to make this soup shine! Here’s what I always grab from my kitchen (and canning stash):

• Large heavy-bottomed pot (for cooking the soup—mine’s an old Dutch oven that’s seen decades of batches)
• Pressure canner (essential for safe canning—no shortcuts here!)
• Quart-sized canning jars with new lids (I reuse rings, but always use fresh lids for sealing)
• Canning funnel (keeps jar rims clean—worth its weight in gold)
• Ladle and bubble popper (a chopstick works fine for releasing air pockets)

Nice-to-have: Jar lifter (saves fingertips!), magnetic lid wand, and a kitchen timer you trust implicitly. That’s it—let’s get canning!

How to Make Canning Sausage Potato Kale Soup

Okay, let’s dive into the magic! This process has two main acts—making the soup itself (the fun, aromatic part), then preserving it safely (the satisfying, pantry-stocking part). Follow these steps, and you’ll be rewarded with jars of golden deliciousness.

Preparing the Soup

First, grab that trusty Dutch oven and let’s build flavor:

1. Brown the sausage: Over medium heat, cook those kielbasa coins until they’re beautifully caramelized—about 5 minutes. Don’t rush this step! Those crispy edges add so much depth. Drain excess grease if needed (I leave about 1 tablespoon for flavor).
2. Sauté the aromatics: Toss in diced onions and minced garlic, stirring until they turn translucent and smell heavenly—about 3 minutes. This is when my kitchen starts smelling like a cozy café!
3. Combine everything: Add potatoes, kale, broth, salt, pepper, and thyme. Give it a good stir—the kale will tower comically high but shrink down beautifully.
4. Simmer: Bring to a boil, then reduce heat to low. Let it bubble gently for 20 minutes—just enough time for potatoes to soften but still hold their shape. Taste and adjust seasoning now (I often add another pinch of salt).

Canning the Soup

While the soup simmers, prep your jars—this is where the pantry magic happens:

1. Fill jars: Ladle hot soup into sterilized quart jars, leaving 1-inch headspace. Use your bubble popper to release air pockets—those sneaky bubbles can ruin seals!
2. Process: Wipe jar rims (any residue prevents sealing), center lids, and screw rings on fingertip-tight. Process in your pressure canner at 10 lbs pressure for 75 minutes (adjust for altitude if needed).

Safety note: Never skip the pressure canning step—this isn’t a water bath recipe! Let jars cool undisturbed for 12 hours before checking seals. That satisfying “pop” means you’ve succeeded!

Tips for Perfect Canning Sausage Potato Kale Soup

After countless batches (and a few “learning experiences”), here are my can’t-miss tips for soup success:

• Kale with muscle: Use fresh, sturdy kale—it holds up better than pre-bagged greens when canned. Remove those tough stems completely!
• Season boldly: Canned foods taste milder after processing, so I always add an extra pinch of salt and thyme to the pot.
• Check twice: After processing, press each lid’s center—if it flexes, refrigerate that jar immediately. No second chances with seals!
• Patience pays: Let flavors meld for at least 2 weeks before opening. I know it’s hard to wait, but trust me—it’s worth it.

Follow these, and you’ll have pantry gold that beats anything from the store!

Variations for Canning Sausage Potato Kale Soup

This recipe is wonderfully flexible—I’ve tweaked it dozens of ways based on what’s in my fridge or my mood! Try these easy swaps:

• Meat lovers: Swap smoked sausage for Italian sausage (remove casings!) or even diced ham for a different smoky punch.
• Veggie boost: Add 1 cup diced carrots with the potatoes—they add natural sweetness and gorgeous color.
• Greens galore: No kale? Spinach or Swiss chard work beautifully (just pack them tight—they wilt way down).
• Heat seekers: Toss in a pinch of red pepper flakes or a diced jalapeño with the onions.

The base recipe is forgiving—make it your own!

Serving Suggestions for Canning Sausage Potato Kale Soup

Oh, the joy of popping open a jar of this soup on a busy night! Here’s how I love to serve it for maximum coziness:

• Bread basket essential: A hunk of crusty sourdough or warm cornbread is perfect for sopping up every last drop of that rich broth. (My grandma always said soup without bread is like a hug with one arm!)
• Simple salad: Pair with an apple-walnut salad—the crunch contrasts beautifully with the soup’s heartiness.

Reheating tip: Dump the jar into a pot, add a splash of water if it’s thick, and heat gently—no boiling needed! The flavors wake up beautifully as it warms.

Storage and Reheating for Canning Sausage Potato Kale Soup

Properly sealed jars will keep for a solid year in your pantry—but let’s be real, mine never last that long because we eat them so fast! Store them in a cool, dark place (my basement shelves are perfect). When you’re ready to enjoy, just pop the lid, pour into a pot, and warm gently over medium-low heat—no need to boil. Important: If a lid isn’t tightly sealed when you go to use it, or if the contents look/smell off, toss it immediately. Better safe than sorry with home-canned goods!

Nutritional Information for Canning Sausage Potato Kale Soup

Here’s the scoop on what you’re getting in every hearty jar (based on 1-cup servings):

• 280 calories – enough to fuel you without weighing you down
• 12g protein from that glorious sausage (hello, muscle fuel!)
• 4g fiber thanks to kale and potatoes – your gut will thank you
• Vitamin-packed with all the goodies from dark leafy greens

Note: Numbers can vary slightly depending on your sausage brand or potato size—that’s the beauty of homemade! Always check labels if you need precise counts.

Frequently Asked Questions About Canning Sausage Potato Kale Soup

Over the years, I’ve gotten so many questions about this recipe—here are the ones that pop up most often (along with my tested answers!):

• Can I freeze this soup instead of canning? Absolutely! Just skip the pressure canning step and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
• How long do canned jars last? Properly processed jars keep for 1 year in a cool, dark place. But honestly? The flavor peaks around 3-6 months—if you can wait that long!
• Can I use sweet potatoes instead of russets? You bet! They add a lovely sweetness, but dice them smaller since they soften faster during canning.
• Why pressure canning instead of water bath? Safety first! Low-acid foods like this soup require the higher heat only pressure canning provides to prevent spoilage.
• My kale turned brown—is it safe? Totally normal! The color fades during canning, but the flavor and nutrients stay locked in.

Still curious? Just ask—I’ve probably tested it in my kitchen!

For more canning inspiration, check out our Pinterest boards!

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