"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-08-2019, 07:14 AM   #1
Assistant Cook
 
Join Date: Nov 2014
Location: Boston
Posts: 6
Can I can "anything?"

My new Presto pressure canner just arrived. Now that it's here, I'm searching around trying to determine what is ok for me to can, and it appears that the answer is: nothing.


Up to now, I've been canning using a hot water bath. I can tomatoes and tomato-based sauces, pickles, relish, etc. With this new pressure canner, I was hoping that a whole new world would open up to me.


My primary need is soup. I make large batches and put the quart jars into the freezer. Looking around, it appears that I can't can rice or pasta. Ok, so turkey and chicken soup are out. Now I've just read that I also can't can any thickeners, such as flour, corn starch or SOUP BASE. That eliminates all soup that I make.


Am I misunderstanding this somehow? It's starting to look like I've purchased a $70 cabinet decoration.

__________________

enchant is offline   Reply With Quote
Old 03-08-2019, 08:34 AM   #2
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,037
Quote:
Originally Posted by enchant View Post
My primary need is soup. I make large batches and put the quart jars into the freezer. Looking around, it appears that I can't can rice or pasta.
Campbells cans chicken and rice soup and chicken noodle soup. So why can't you?
__________________

__________________
Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-08-2019, 09:12 AM   #3
Assistant Cook
 
Join Date: Nov 2014
Location: Boston
Posts: 6
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Campbells cans chicken and rice soup and chicken noodle soup. So why can't you?

Actually, I do know the answer to that. Industrialized canning operations can at a much higher temperature than we have available on our home canners.
enchant is offline   Reply With Quote
Old 03-08-2019, 09:30 AM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,431
The suggestion is to add starches and thickeners when you serve the food. Yes, I know that's not as convenient, but it's safe practice.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 03-08-2019, 09:46 AM   #5
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,832
I can offer a couple of suggestions. One, search the 'net for "how to can homemade soups." You'll get a lot of information and why some ingredients should be avoided.


Second, if you have a university service near you, the home economics agent there can provide a great deal of useful material to educate you of the safest way to preserve your food.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 03-08-2019, 11:14 AM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,431
Quote:
Originally Posted by Katie H View Post
I can offer a couple of suggestions. One, search the 'net for "how to can homemade soups." You'll get a lot of information and why some ingredients should be avoided.


Second, if you have a university service* near you, the home economics agent there can provide a great deal of useful material to educate you of the safest way to preserve your food.
*University Cooperative Extension Service Not all extension offices have a food & nutrition agent, but someone in the extension office at the land-grant university in your state can help.

The definitive site for advice on safe home canning practices is at the University of Georgia: https://nchfp.uga.edu/how/can5_meat.html

Also see this page for information on using pressure canners: https://nchfp.uga.edu/publications/u...s_canners.html
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 03-08-2019, 12:59 PM   #7
Assistant Cook
 
Join Date: Nov 2014
Location: Boston
Posts: 6
Thanks for the information folks. Much appreciated.
enchant is offline   Reply With Quote
Old 04-27-2019, 07:18 AM   #8
Assistant Cook
 
lilcountry's Avatar
 
Join Date: Apr 2019
Location: deep east texas
Posts: 8
ive been canning a few years.but im still a amuture at it.on account theres very few things i can.chicken soup is one I've canned.i go ahead and cook it as if it's gonna be eaten inside of a week or when ever.then i can it.the presto j have is a 16 quart presto canner/cooker.no preasure gauge.in which I've had good luck with it.when it comes to chicken and turkey soup.chili.pinto beans and a few other foods.I've also canned chicken broth and bacon grease.
lilcountry is offline   Reply With Quote
Old 04-27-2019, 09:09 AM   #9
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 8,037
Sure you can can anything. Hollywood even cans laughter!
__________________

__________________
Welcome to Western New York, where the only kind of weather we have is inclement!
Sir_Loin_of_Beef is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.