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Thread: Canning bean with bacon soup

  1. #11

    Join Date
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    Loretta

    No, I wouldn't trust a waterbath canner with the bean with bacon soup recipe, because of the meat, which (as I understand it) requires higher temperature to be successfully canned. Waterbath canning is generally saved for acidic foods--jams, jellies, tomatoes, and some relishes/salsas. I'm hardly an expert, though, so maybe someone else here or on a canning web site can offer us both some guidance.

    Judy Lee

  2. #12
    ButtercreamCakeArtist's Avatar
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    Quote Originally Posted by Judy Lee
    Hi Buttercream

    Will find my notes and post them here. Might take a day or two.

    Judy Lee
    Thank you. Take your time. I still have tomatoes, peppers, cabbage, and peach to work up.

  3. #13
    ButtercreamCakeArtist's Avatar
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    Quote Originally Posted by Loretta
    Judy, could I make this and process in a water bath if I processed it a long time? (don't use a pressure cooker here- one exploded on my mother and I won't have them in the house.) But I wondered if I could water bath this for 2-3 hours and it would work?
    My mom had one blow up, too. What was yours cooking in it? Mine was cooking lima beans...
    I used to be afraid of them because of that. Are you sure you wouldn't consider giving one a chance? You just need to make sure your vent is open every time you put the lid on, and follow the directions.

  4. #14
    Super Member Moonpi's Avatar
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    Freezing soup works fine. I used to line my square quart containers with plastic freezer bags, and the resulting blocks were easy to stack. If you are fezzing in containers, crumple a little waxed paper on top to submerge the solids so they don't get freezer burn.

  5. #15
    ButtercreamCakeArtist's Avatar
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    Quote Originally Posted by Loretta
    Sorry Miranda, I won't use them. Moms had vegetable soup in it and she could have been killed- but was ok after the burns healed. ICK! Maybe I will see if I can make some of this soup and freeze it. Think that would work?
    :( Sorry to hear that.
    Yeah, freezing shouldn't be any problem.

  6. #16
    Super Member Feathers's Avatar
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    I agree....a waterbath doesn't get hot enough to make the low acid foods such as beans and meat SAFE. There's this little bug called botulism that would LOVE to kill the whole family. Be very careful. I was always scared of a pressure canner, too but I have a Presto weighted guage canner that works great and i love it and I always feel confident that the foods cooked in it are going to be perfect.

  7. #17
    Super Member Feathers's Avatar
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    Great tip, Moonpi. I do that, too.

  8. #18
    Super Member Feathers's Avatar
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    Your soup looks wonderful! Having just come back from the County Fair I would say you could take a "Blue" ribbon with your soup. Good job.

  9. #19

    Join Date
    Jan 2007
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    Riverside County, Southern California
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    Quote Originally Posted by Judy Lee
    Hi Buttercream

    Will find my notes and post them here. Might take a day or two.

    Judy Lee

    Haven't forgotten your request--going full bore on binding a queen-sized quilt for my son's birthday on Saturday. BwB soup notes on my list of TTD (things to do).

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