Canning Recipes

[Dona]

I am looking for pressured can soup recipes, like taco soup, brunswick stew and Shoneys beef and cabbage soup. thanks

 

[moolie]

If you have favourite soup recipes that you already love, they are simple to adapt for pressure canning--find the pressure canning time/pressure for the ingredient that takes the longest processing time and go with that

Most soups pressure can for about 45 minutes (at 12 lbs pressure at my altitude), but some are shorter like tomato soup.

 

[BarredBuff]

What moolie said!

 

[k15n1]

I hear that thick soups shouldn't be canned. Add the thickener when you open the jar.

 

[Dona]

Thanks yall, that makes sense. Dona

 

[cheepo]

by all means can soup
however...No flour,
or milk....this can be added afterwards
when heating up...
aparently sure gell is good for thickening
but I havent tryed it myself
good luck...hope all goes well

 

[k15n1]

I've read that fats can go rancid and they shorten the shelf life. Going rancid isn't a sanitation issue---it just tastes bad.

 

[moolie]

I've read that fats can go rancid and they shorten the shelf life. Going rancid isn't a sanitation issue---it just tastes bad.

Canning creates a vacuum (or absence of oxygen) in the jars after processing, and fat can't go rancid in the absence of oxygen.

The main reason that it's not recommended to can high fat or oily foods is that the fat/oil can affect the seal if any jar contents are exhausted during processing, and cause the seal to fail.

 

[k15n1]

Oh.

Live and learn.

 

[moolie]

I hope that didn't come out wrong? :/

But the point of canning is to exclude air in order to preserve the food in the jars--any rancidity would mean the jar didn't seal.