social

Canning Non-Tomato Based Soup?

Every time I can a non-tomato based soup, after a few weeks, the soup turns very acidic and is not edible and I have to throw it out. What am I doing wrong?

Advertisement



Yvonne from York, PA

Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!

By Meggan (Guest Post)
November 25, 20070 found this helpful

I would make sure that when you can, after you pull the jars out of the water bath, to make sure the lids seal after they are removed from the water to set. You'll hear a "pop" if they are sealing correctly. I would also check and make sure of the time you process the jars to be exactly what the recipe calls for as well as the temperature of the water. Is it boiling or just come to a light simmer? Make sure it's boiling, as it can really mess w/the canning if it's not done to the letter of the recipe. Hope this helps you!

Reply Was this helpful? Yes
By Susan (Guest Post)
November 28, 20070 found this helpful

Are you sure that this soup can be canned safely using the "water bath" method? Most vegetables and all meat should be canned using a Pressure Canner. Check with your local extension office, the library or other canning sites on the web and see what they say.

Advertisement

I can chicken stock quite frequently and always use a pressure canner.

Reply Was this helpful? Yes

Silver Feedback Medal for All Time! 472 Feedbacks
November 28, 20070 found this helpful

Soup stock should be processed in a pressure canner for 45 minutes under 10 pounds of pressure. A water bath simply will not kill organisms that will grow in it. Thank God it turned acidic, if you ate it, you probably would have gotten really sick.

Reply Was this helpful? Yes
November 29, 20070 found this helpful

Anything--ANYTHING--non-acidic, like soups, vegetables, fruits, meats, gravies, etc., MUST be processed in a pressure canner at 10 lbs pressure for no less time than what the recipe specifies!!! A water bath canner just doesn't get the water & product hot enough for long enough to kill micro-organisms that might kill you! Pressure canning forces the air out of the jar--& everything needs air to grow. I am in the restaurant industry & have taken many courses on food & air-borne illness & am also an avid canner.

Advertisement

I know for a fact that sometimes simply boiling a product is not enough to kill bacteria. Did you know that there are bacteria out there that can survive in the freezer?! It's true!!! Be VERY careful when canning your products & go the extra effort to keep from poisoning you & your family & friends. You're one lucky lady. Botulism poisoning can be fatal.

Reply Was this helpful? Yes

Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!

Categories
Food and Recipes Canning SoupNovember 25, 2007
Pages
More
📓
Back to School Ideas!
😎
Summer Ideas!
🌻
Gardening
Facebook
Pinterest
YouTube
Instagram
Contests!
Newsletters
Ask a Question
Share a Post
Categories
Better LivingBudget & FinanceBusiness and LegalComputersConsumer AdviceCoronavirusCraftsEducationEntertainmentFood and RecipesHealth & BeautyHolidays and PartiesHome and GardenMake Your OwnOrganizingParentingPetsPhotosTravel and RecreationWeddings
Published by ThriftyFun.
Desktop Page | View Mobile
Disclaimer | Privacy Policy | Contact Us
Generated 2023-07-22 19:11:45 in 1 secs. ⛅️️
© 1997-2023 by Cumuli, Inc. All Rights Reserved.
https://www.thriftyfun.com/tf23662740.tip.html