Can I can "anything?"

[enchant]

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.

 

[Sir_Loin_of_Beef]

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?

 

[enchant]

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.

 

[GotGarlic]

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.

 

[Katie H]

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.

 

[GotGarlic]

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/uga/using_press_canners.html

 

[enchant]

Thanks for the information folks. Much appreciated.

 

[lilcountry]

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.

 

[Sir_Loin_of_Beef]

Sure you can can anything. Hollywood even cans laughter!