Canning bean with bacon soup
08-16-2008, 06:38 PM
#11
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Location: Riverside County, Southern California
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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
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
08-16-2008, 06:51 PM
#12
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Originally Posted by Judy Lee
Hi Buttercream
Will find my notes and post them here. Might take a day or two.
Judy Lee
Will find my notes and post them here. Might take a day or two.
Judy Lee
08-16-2008, 06:53 PM
#13
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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?
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.
08-16-2008, 10:20 PM
#14
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Join Date: Mar 2007
Location: Central FL
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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.
08-18-2008, 01:59 PM
#15
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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?
Yeah, freezing shouldn't be any problem.
08-19-2008, 09:42 AM
#16
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Join Date: Apr 2007
Location: Pacific NW
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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.
08-25-2008, 05:20 AM
#19
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Location: Riverside County, Southern California
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Originally Posted by Judy Lee
Hi Buttercream
Will find my notes and post them here. Might take a day or two.
Judy Lee
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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