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Canned Cream of Celery Soup

Great way to preserve an overflow of celery and cream of celery is easy to add to recipes.

I had an abundance of Celery in the garden and decided to try some recipes that use a lot of it to can and preserve.

Cream of Celery Soup


  • 3 cups diced celery

  • 1/2 cup diced onion

  • 1/3 cup finely chopped celery leaves

  • 1/3 cup butter

  • 1 qt vegetable broth or stock

  • 1 qt chicken broth or stock

  • 1/4 teaspoon garlic powder or 1 clove fresh minced garlic

  • 1/2 teaspoon white pepper (I used black because it was what I had on hand)

  • 1/4 teaspoon ground celery seed

  • 1 teaspoon lemon juice

  • 3/4 cup clear jel


  • Stock Pot (I used a 10 qt pot)

  • Pressure Canner

  • 5 - pint size canning jars with lids and rings


  1. Sauté onion and celery pieces in butter until they are slightly tender but still crisp. Add the broth, (reserve 1 cup of broth for clear gel), lemon juice, celery leaves and seasonings.

  2. In a bowl, combine the remaining broth and clear gel and then add to the pot of veggies.

  3. Heat the celery soup until it boils, and pour it into the canning jars, leaving 1 inch of headspace. Remove the air bubble, screw the lids in place and process the jars in pressure canner at 10 pounds of pressure for 45 min.

  4. Remove jars and set on rack or towel to cool until lids seal (note to leave space in between jars to cool quicker)

Enjoy this super easy recipe.

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