"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-30-2005, 07:29 AM   #1
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Home made soups to can?

Has anyone made home made soups to can? Thinking about doing this during the winter. Any good ideas on the subject?

thumpershere2 is offline   Reply With Quote
Old 09-30-2005, 07:57 AM   #2
Assistant Cook
 
Earlzach's Avatar
 
Join Date: Sep 2005
Location: South Jersey and Can't cook
Posts: 42
Have you looked into dehydrating.
I havent done it myself. but I was told that if you take like whole kernel corn, Carrot chunks, peas and green beens and boil them with Lipton onion soup mix to impregnate them well with the seasoning then let cool and spread in a dehydtrator utill dry. Later when ready to serve just boil up some chunked potato untill soft and add your dried mix back into the water and all of your vegies will swell back up and release the Onion soup flavor and it makes a great soup. Or you can just boil back up your veggies without the potatoes and it only takes a couple of minutes after boil. Add soup crackers and done. Just a thought. No preserves I believe are needed. Some one may know more about this thatn me to assit you further. The driers are pretty cheep to. And think of the Jerky you could make and boy do have a home mix for that.
__________________
Earlzach,
You always find the good stuff,
"On the back burner"
Earlzach is offline   Reply With Quote
Old 09-30-2005, 08:20 AM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,890
I freeze portions of soup rather than canning them.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-30-2005, 08:28 AM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
I do the same thing as Andy, but I have never canned anything in my life. I am starting soon though. I got my Ball Blue Book and today I am going out to get some canning supplies.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-30-2005, 04:45 PM   #5
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Remember the water bath versus pressure canning topic, folks - soups don't contain enough acid to water bath can them without a risk of contamination. Soups need to be pressure canned - or frozen.
marmalady is offline   Reply With Quote
Old 09-30-2005, 10:12 PM   #6
Assistant Cook
 
Join Date: Sep 2005
Location: Ohio
Posts: 16
I freeze soup also... w/out the noodles or potatoes... I have found the noodles get mushy and the taters get mealy... wedding soup is awesome frozen and reheated :)
__________________
~ Christy

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. (George Eliot)

Christygirl is offline   Reply With Quote
Old 09-30-2005, 10:34 PM   #7
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Marmalady is soooo right .... soups have to be pressure canned if you're going to can them. Or, you can freeze them like others have said.

If you're new to canning - here are a couple of sites you should visit and do a little study on the subject:

HomeCanning.Com is the home page for Ball and Kerr, the folks that make the jars and lids you're most likely to find for canning in the US. You'll frequent see mention of the "Ball Blue Book" in our forums ... this is probably the best place to get it. It's a basic primer on canning that every new home canner should have - and lots of tested and proven recipes.

Another site, which get's a little deeper, covers more food preservation methods, has more recipes, and also has an online study course on canning if you really want to learn a lot more, is The National Center for Home Food Preservation funded by grants from the USDA.
Michael in FtW is offline   Reply With Quote
Old 10-01-2005, 04:16 AM   #8
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Yes I have looked into dehydrating and I'm looking at the appliances and deciding on witch one to get. My freezer is full, my garden did very well this year. I also canned 84 qts of tomatoes. Freezer is full of veggies and we have venison to put in it yet in Nov.I only have a 4 pint pressure cooker and will try a few pints of soup. I think the dehydrater sounds like the way to go but was thinking the veggies will lose alot of nutritional value. Guess I better do more thinking on this.Thanks all for the info.
thumpershere2 is offline   Reply With Quote
Old 10-01-2005, 08:36 AM   #9
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Thumper - Pressure cookers and pressure canners are 2 different beasties which do you have?


You might want to investigate a little second hand freezer to keep all your goodies in! Check the 2nd hand appliance stores.
marmalady is offline   Reply With Quote
Old 10-01-2005, 08:43 AM   #10
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Marm, I was under the impression that they were the same thing. What are the differences?
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-01-2005, 09:17 AM   #11
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Here's a site where you can see the difference -

http://www.pressurecooker-outlet.com/

Pressure cookers are thingies that look like pots with a lid on them, that you pressure cook food directly in.

Pressure canners are larger, and they're used to 'pressure-can' foods already in jars, not to cook the food directly in.

Did that make sense?
marmalady is offline   Reply With Quote
Old 10-01-2005, 09:26 AM   #12
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Thanks Marm. I just checked out that site and looked at the All American brand. I did a side by side comparison between the canners and cookers. They look like the exact same thing. Even the prices and numbers are all the same. For instance

All American Pressure Canner 10 Quart
All American # AA-910
Our Number OpcAA910

is the same as

All American Pressure Cooker 10 Quart
All American # AA-910
Our Number OpcAA910
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-01-2005, 10:03 AM   #13
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
MOst folks get pressure cookers of about a 2-3 quart size, while the canners are the larger ones.
marmalady is offline   Reply With Quote
Old 10-01-2005, 10:45 AM   #14
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Ah ok that makes some sense. Could I use a large pressure canners as a pressure cooker though if I wanted, or would it be just way too big? Say a 21.5 Qt. canner for instance.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-01-2005, 07:30 PM   #15
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Don't Know, Geebs - you'd have to look at the directions for the specific canner - I think that with some of them, you can.
marmalady is offline   Reply With Quote
Old 10-01-2005, 10:56 PM   #16
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Pressure cookers are normally in the 4-6 qt range, while pressure canners are larger (10-23 qt range). While the diameters of cookers and canners can sometimes be comperable, canners are generally taller.

Yes, a pressure canner can generally be used as a large pressure cooker. You will most often see these referred to as a "pressure cooker/canner" - or - a "pressure canner/cooker" depending on brand and/or size. When in doubt - read the instruction manual for the particular model you intend to purchase.
Michael in FtW is offline   Reply With Quote
Old 10-02-2005, 07:08 AM   #17
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
I have a 4 pint pressure cooker/canner. I have canned carrots,corn,beets,and a few pints of tomatoes.The really lg qt canners are just that, a canner.Guess i'll forget the soups and make from scratch and fresh.Thank you all.
thumpershere2 is offline   Reply With Quote
Old 11-27-2005, 03:13 PM   #18
Assistant Cook
 
Join Date: Nov 2005
Posts: 1
I do a lot of canning, but this year in doing my turkey soup, I couldn't remember whether I put the noodles in or added them when it was served. I'm going for door number 2, which is confirmed by a number of members on this site. If anyone has an alternative to adding after, please post a reply. I would like to have a one-stop bottle to open for a meal... :-)
laughingdawg is offline   Reply With Quote
Reply

Tags
None

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




All times are GMT -5. The time now is 06:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.