its been a very long time since I posted here.
I'm getting ready to prepare a batch of potato leek soup and preserve it in my pressure canner. I'll be digging the red potatoes out of the ground in 2 days. Leeks and bacon for the recipe will be store bought.
I love making this recipe with cream, (potato leek heroin), but I have been reading that dairy is a problem when canning. Supposedly the dairy can protect botulinum spores from the heat of canning. Not good....
Is this true even when pressure canning? Is there any way to pressure can a cream soup?
Is it just safer to add the cream later after opening a jar?