Step 1

In a large stockpot, brown the sausage. While it's cooking wash the vegetables, peel the potatoes, and chop the potatoes and kale.

Step 2

When the sausage is cooked, add the vegetables to the stock pot and cover with water. You can add chicken broth if you have it but I think it's flavorful enough without the broth.

Step 3

Bring to a boil ,then reduce the heat to a simmer and simmer for 10 minutes.

Step 4

While the soup is simmering, prepare the jars, lids, and pressure canner. The jars don't need to be sterilized but they do need to be washed in hot soapy water and kept hot. The lids need to be washed, too.

Step 5

Prepare the pressure canner according to the manufacturers instructions. This will probably include putting the rack in the bottom and adding a few inches of water. Heat the water but don't bring it to a boil.

Step 6

Ladle the soup into the clean, hot jars leaving a one inch head space. I like to ladle the solids into each jar first so that they each have about the same amount. Then I divide the broth between the jars. If I end up short I'll add hot water to each jar until they each have a one inch head space.

Step 7

Wipe the rims with a clean, damp cloth. Put the lids and bands on the jars and load them into the pressure canner. Process the filled jars for 90 minutes at 10psi adjusting for altitude if needed.

Step 8

Follow the processing instructions that came with your pressure canner.