If she didn't process them, more than likely they should be refrigerated. In fact it always used to be that when people canned any type of food it was kept in a cool place, like a basement for storage. It was felt that the foods kept better in a cool place.
I think a low-acid food, such as milk based soups, need a pressure canner. If not processed in a pressure canner, they should be refrigerated for short-term storage.
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I want to can cream of broccoli and corn chowder soup and want to know if I make it with milk and and thicken with butter and flour will this be okay? How long and do I hot bath or pressure can it?
By Lucy Jeffris from Madison, NY
I have been thinking about this for a while. I think hot bath, and eat it within 2 weeks. I am going to work on this myself, also so will write back. I have 26 years experience in restaurants, and am trying to start my own business.