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!