I have 2 questions. 1st, can i refreeze a tomato juice based homemade vegetable soup? And 2nd, how can i reduce the acidity in the soup? I thank you in advance for any and all suggestions.
you can freeze the soup but you may not be happy with the way they veggies come out when you reheat. they will be mushy. cabbage is really bad to mush up. depends on what veggies you use for soup. you can use about a 1/2 teaspoon of baking soda to 2 quarts soup to take out the acidity. it will foam up for a minute but after that subsides just stir it in.