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Canning Homemade Crab Soup?

I want to can/jar my home made Maryland crab soup. It contains crushed tomatoes, cooked vegetables, and crab meat. Everything was cooked together and brought to a safe temperature. I practiced two ways. Just jarring it strait out of the pots into jars. I put lids on and that seemed fine. But someone told me I had to pressure cook even though everything was already cooked. I tried pressure cooking the already cooked soup and the pressure cooker over cooked the soup. I did another batch using the first method and it seemed fine until a few exploded. This batch was set in a room that exceeded 80 degrees, is that why they exploded?

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Gold Post Medal for All Time! 677 Posts
August 30, 20190 found this helpful

You do need to pressure can the soup. Get the Ball Blue Book of Canning.

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Bronze Post Medal for All Time! 105 Posts
August 30, 20190 found this helpful

If you want to can soup it must be pressured cook for a certain amount of time. I would start by visiting this website nchfp.uga.edu/.../soups.html.

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There is so much helpful information here and this should help you can the bsst soup possible.

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Bronze Feedback Medal for All Time! 196 Feedbacks
August 31, 20190 found this helpful

Oh my...please be safe here! I got very sick from a bad canned product so I can't stress safety first here!

Here is a link to the correct canning procedure:

nchfp.uga.edu/.../soups.html

I would take anything you have already made and use it now or freeze it, vs. canning it and start fresh if you want to can.

Please be very careful in this process. Being sick from a bad batch swore me off of home canned items forever!

Post back with an update!

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