Onion & Fennel Soup // Pressure Canning // Jeni Gough

Hey everyone! Welcome to my kitchen where everything is scratch made and home preserved

I'm Jenny and today I have a canning recipe for you. I am going to be canning up some onion and

fennel soup. Kind of like the French onion soup but with fennel also. I love fennel. I love fresh

fennel. It's got the slight licoricey flavor but it really adds something nice to the onion

soup. So pull a chair up to my counter and let's get started. I have got some large fennels. I have

three of them. So I'm going to go ahead and cut off the bottom, peel the outside off and cut off

the top. And I'm going to get these sliced up. Okay, here I have my three fennel bulbs. Man

I love fennel and this smells so good. If I had more fennel, I would be making a ton of this

soup but I don't. Sadly you have to take the core out of the fennel

These can be sliced in just a quarter inch

So if you've never had fennel before, fennel is kind of a licorice-y flavor, but it's not

as strong as you think it would be. I love it. And I used to eat a lot of it raw

Unfortunately, these days, I can't. But raw fennel salad is delicious. Behind me, or behind you in a pan, I have a tablespoon of olive oil heating up

I am going to cut these up though, and I'm going to give them a good rinse before I fry them

So I'm going to go ahead and put them into my colander. I guess I got to finish chopping them first

So I'm going to go ahead and put the chopped ones in the colander. I want to give them a good rinse before I fry them

I have a mixture of white onions and yellow or brown whatever you want to call them Spanish

onions I have a mixture so I am doing both about a quarter inch thick they don't have to be really

thin because these are going to cook I'm going to saute them then canning them so there you go

Going to be a lot of onions Okay, so I'm gonna keep chopping until I cry

Okay, I've got a tablespoon of oil in here. I'm gonna go ahead and put in my fennel

And my onions. My heat is on medium I going to turn it down a little bit to a medium low to just get these cooked down a little bit I don have to cook them down really far since

I'm actually canning this and they're going to cook more in the canner but I'm going to

cook these for about 30 minutes and here are all the ends to my onions I actually washed them up they are root vegetable

and then I stick this bag in my freezer. Okay, so while these cook down, I'm going to go ahead and get my canner out

do the safety checks, get it filled with water, get it started. I'm also going to get my jars and my sink right now to soak for 15 minutes

Okay, I have cooked them down for 30 minutes, and this is what they look like, and they're producing water

I have not even added salt to this. I've added nothing so far

and it's just onions and fennel and this smell in this kitchen is amazing I wish

you could smell this I love the smell of fennel and when it cooks it softens up

it's so good it's not that pungent licorice that you think it is it's just

so refreshing and delicious I'm gonna season this up and this is more of a

simple dish. Marjoram. I like marjoram with any beef flavor. I'm gonna put in a

teaspoon of marjoram. I'm gonna add in two teaspoons of kosher salt. I may need

more. I don't know at this point but I don't want to over salt it. I'm gonna add

some black pepper and then I'm gonna add in about a quarter teaspoon of brown

thyme if you've got fresh thyme that is even better I don't have any so and I

don't like the dried thyme hole I don't know it's just stuck in your teeth I'm

just weird like that I'm gonna put in four cups of water I'm gonna add six

more cups I want ten there's my ten cups of water also I want to say I would have put a half a cup

of cream sherry in here had I had it I thought I had it and I am out that is my favorite thing to

use in this onion soup it is so good oh my gosh if you don't drink alcohol you don't like alcohol

can't use alcohol then skip it and just do the beef broth like I did but or the water and I'm

going to add the bouillon but if you do please try it it is so good in here I do

the same thing with my chicken pot pie that is about a tablespoon and a half of bouillon powder empty and because I feel

that broth needs flavor I'm gonna put in two teaspoons of garlic and a couple

dashes of Worcestershire sauce and because it's onion soup and it needs a

little bit of tang I'm gonna add in a quarter cup of apple cider vinegar

I'm gonna taste the broth for seasoning beforehand I might need a little bit

more beef broth or salt so this is what I gonna do I gonna turn this heat up I gonna bring it to a boil and then I gonna turn it down to a simmer and I going to let it go for about 10 minutes and then we going to taste it Okay this has been simmering 10 minutes and I have to tell you I already tasted it and it needs more beef bouillon and salt

Okay, so I'm going to add one more tablespoon of bouillon. and another teaspoon of kosher salt

I'm going to add a little bit more black pepper. That little bit of vinegar makes such a difference

It adds such a good flavor to it. And if I had cream sherry, oh my gosh, I love cream sherry

It would be even better. clean spoon. I'm going to taste the broth

right quick. Make sure there is enough salt. That is perfect. Since I used a tiny bit of olive oil in here, I'm going to use a little bit of vinegar to

clean my rims. Today I'm using Pure lids and rings and jars

This is the new Next Generation Canning Lids by Pure. I love these things

They seal so well. The lids are thick. They have a nice little lip on the edge, which I appreciate

And the compound is thick. And Peer has also improved their rings, so if you tried the old rings and you didn't

like them, try them again. This is actually the first time I'm using Peer rings for the first time in a while

I did not care for the old rings. I think I told you that before, but in the first video that I ever did with Pierre

So I'm giving the rings a try again. So far, they screwed on perfectly

Okay, my lids are all on fingertip tight. I'm going to go ahead and clip them in. All right, I got 10 exactly out of here

It's kind of what I thought I'd get out. I had washed one extra jar just in case

And I going to run my canner with 10 jars If you won run your canner unless it a full canner add some extra stuff I will try when I write this recipe I will up the amount to make a full canner load for you

I don't mind. I'm not going to rush to fill my jar with water or beans or anything

I don't mind running it. With one left. With a couple left

According to the USDA Complete Guide to Home Canning, soups for 18 19 I'm going to process these pints for 60 minutes if you are making these in courts

it'd be 75 minutes so I'm going to turn my heat up I like to bring mine up to pressure on between

a five and a six when it starts coming up to pressure this is going to start steaming when

I start seeing the steam come out of my petcock here like a freight train, not a little steam

a lot of steam. I'm going to set my timer for 10 minutes and then I'm going to put my weight on

Now, in my area, it is 15 pounds of pressure. Pressure needed goes by your altitude

not the recipe you are canning. I'm still getting this question. People are asking how many pounds

of pressure. It is wherever you live. I will link the National Home Food Preservation in the

description box for you so that you can go ahead and check that for your pressure needed

All right, the canner is done. I am pulling them out

All right, and there they are

They look delicious. This soup smells so good. As always, I will bring you along when I make the very first one

That's all there is to it. It's not a lot of ingredients to it, but it is so delicious

and it's a little twist on French onion soup. You're gonna love this. I'm happy to have this

on my shelf for some lunches, as I have some things coming up, and I won't be cooking a

whole lot in the month of July, so I am working on filling my shelf with lunches so my husband

can just heat them up. Anyway, folks, if you enjoyed the video, and I hope you did, please

give it a thumbs up. If you haven't subscribed yet and you like videos like these, please

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You can find me on Instagram at JennyGoff18. I'm also on Facebook and you can visit my

blog for all of my recipes at JennyGoff.com including this one. I will put the principal

recipe link in the description box below for you. Go there for all the measurements. Sometimes

when I'm cooking, I'm not good about giving measurements right off the bat or I give a

wrong one because I'm in the midst of cooking, so always check the recipe link for the correct measurements

Thank you so much for watching, and I will see you in the next video

There you go