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Thread: Chicken and Beef Soup Came Unsealed

  1. #1
    Super Member QuilterMomma's Avatar
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    Chicken and Beef Soup Came Unsealed

    I like to can up my soups and send with the college student so she has healthy meals and spends less eating out and at the college. I canned 14 jars of chicken soup and five jars of beef soup and they all came unsealed within two weeks. What in the world did I do wrong? I have vegetables I canned over 10 years ago and they are fine. I did a water bath with them and hot packed. Should I have used the pressure cooker? I made tomato soup and it is still sealed. Any suggestions would be great. Also, if I am to pressure cook, how do I do that? I have a pressure cooker but have never actually used it for pressure cooking. My mom bought it for me. Please let me know you experts out there.
    Life is short, live it while you still can. QuilterMomma

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    I only can vegetables, but I remember my mom always used a pressure cooker when she did soups and meats. Sorry don't recall the details.

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    It sounds to be like the lids that you used were bad. If all of them came unsealed. Contact the manufacture - they should be able to help you.

  4. #4
    Super Member Neesie's Avatar
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    Sounds like the seals were defective. :-(
    Neesie


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    If your soups have corn and/or onions in them, the canning process takes a lot longer than usual. about 4x longer.

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    Super Member QuilterMomma's Avatar
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    The soups did have onions in them, but so does my salsa and it canned fine. I did the tomato soup and the chicken soups at the same time with the same box of lids so the lids being defective seems odd as well, then later did the veg beef soup. Maybe it was the amount of time I processed them, was not long enough, then why would not the canning book tell me any different? Also, with a hot pack you would think it would stay sealed as well because no fresh ingredients to cause harm.
    Life is short, live it while you still can. QuilterMomma

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    Super Member Peckish's Avatar
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    Anything with meat in it HAS to be canned with extremely high heat, at least to 240 F, which means you have to use a pressure canner, not the boiling method. Please advise your daughter to toss the other jars, just to be safe.

    There are lots of resources on the web for canning information, you can also contact your local extension office for help and information. Some offices even have classes and will calibrate pressure cooker/canners.

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    Super Member QuilterMomma's Avatar
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    Wow, i did not know that. And yes, they all came unsealed so we had to throw it out. If I just do the broth and vegetables and she add the meat later would that work? Just want to make the cooking a little easier for her. It is her senior year and she is taking 21 credits per quarter so that is a whole lot of work and not much time for fun or cooking.
    Life is short, live it while you still can. QuilterMomma

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    Super Member Jan in VA's Avatar
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    A "pressure canner" and a "pressure cooker" *may* be two different things.....in that the canner is often much larger than what you have for using to make dinner in a pressure cooker.

    There is a good chance that your tops coming loose was a blessing in disguise because these soups may not have been canned correctly and could have made your collegiate really ill.

    Then again, if they *were* canned correctly, there's a good possibility that the jostling and bouncing of the jars during packing and shipping to college was enough to breach the seal on the lids. That, too, would make them inedible so they'd cause some serious gastro-intestinal illness.

    Never play around with home canning! Always check with your local Home Extension Service for correct methods. Improperly canned foods can be deadly. Seriously.

    Jan in VA
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  10. #10
    Super Member jillnjo's Avatar
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    You do need to use a pressure canner. If you have one, you are in luck!! And after you use it, you will love it. If you had meat in the cans, it would need to can 90 minutes at 10lbs pressure. Don't try using a pressure canner without correct instructions. You can get a Ball canning book that gives all the info you need. All online, too, I bet. Don't be afraid to use one, though! I was at first, many years ago, but loved it after using it a season. Lots of things still can nicely in a water bath, too. Good Luck and sorry about all the open cans. I hate that~it feels like you worked your head off for nothing.
    jillnjo

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    My Ball Blue Book is my Bible when it comes to canning. Just cooking your meat in a pressure cooker is not enough. It needs to be canned in a pressure canner. The Ball book will tell you the correct times and pressure to use. It all needs to be cooked before it is canned. Your Cooperative Extension Service will also be able to help you and they can test your canner to see if the pressure gauge is working correctly.
    Alice the quilter

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    whenever you can low acid foods, you have to use a pressure canner. That translates to meats, fish, most vegetables unless you are using vinegar to increase acidity.
    you can can the vegies, add a bit of vinegar and she can have sour soups that she adds browned ground meat too when she is ready to warm it up, canning the vegies in broth would mean you need to pressure can from the start though.
    the important lesson to keep in mind here is this: it is the acid in fermented, pickled products that keeps the botulism away. some tomatoes that are low acid also need to be pressure cooked.

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    If you are doing meat you definetly need a pressure cooker. and i do all my tomatoes
    pressure cooking. the acid in them needs a higher heat. i guess i just trust
    my pressure cooker over my water bath.

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    Senior Member Kat Sews's Avatar
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    Another thing that I haven't seen mentioned, even with a pressure canner don't add thickening agents like flour of cornstarch. Even though you can buy it in stores that way, it is not safe at home.

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    Meat needs processed at higher pressure/temp for a longer period of time. That's why it needs pressure cooked. Different meats require diff times and pressure. Use a Kerr or Ball guide for them.

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    Senior Member haylillan's Avatar
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    i've had that happen with tomatoes that i pressure canned
    esther

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    You do need a pressure CANNER for your soups, meats & veggies. That is a must. I only can fruits in my water bath canner. A pressure cooker is different than a pressure canner so make sure you get the canner for this.

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    QuilterMomma, sorry to learn your work was in vain, but you inspired me. I pulled out the manual from my "Mirro-Matic Pressure Cooker." We used to buy the cheap cuts of beef and they always came out fork tender, like with slow cookers, but a lot faster. I checked the lid and seals, and am going to start using it again.

    I never used it for canning before, but the instructions given for canning soup stock seem pretty straightforward. Cook it, skim fat, remove bones, pour hot into prepared jars, etc. and process. The news reports of the chemicals used to line soup cans these days is worrying.

    I don't know if the new pressure cookers are capable of canning. Just like with sewing machines, always read the manual. ~

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    Super Member QuilterMomma's Avatar
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    I am going to have to find the manual. I do have the Ball canning book that I received from my DH's grandmother so will be checking that out. It does seem like it was all done in vain, but got to get back on that horse and ride the canning world again. I still have more tomatoes and pears to do so will try a batch or two with the Pressure Canner, and be sure to put the rubber stop in and use the knob for the pressure to be sure is at the right pounds of pressure. Thank you ladies so much for the assist. Going to keep these kids fed during the winter. less cooking during winter for me so I can quilt more.
    Life is short, live it while you still can. QuilterMomma

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    Super Member Peckish's Avatar
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    Anybody ever put up homemade stew? I really want to try this. Hubby would love to take my stew on hunting trips, and I'd love the convenience of simply warming up a jar on those cold winter nights when I'd rather be quilting than cooking.

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    I never canned homemade stew. My pressure cooker manual gives a processing time for goulash, but not stew. I love making beef stew, chili, and homemade soup when the weather gets nippy.

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    I'm so sorry you went through all that time, energy and expense! Yes, you need to use a pressure canner even with broths.

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    Agree with Jan in VA that maybe the jostling during transit may have caused the seals to separate and most definitely agree that you should contact your home extension agent. They are a fount of information for these things. Good luck with your next batch.

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    Quote Originally Posted by QuilterMomma View Post
    I like to can up my soups and send with the college student so she has healthy meals and spends less eating out and at the college. I canned 14 jars of chicken soup and five jars of beef soup and they all came unsealed within two weeks. What in the world did I do wrong? I have vegetables I canned over 10 years ago and they are fine. I did a water bath with them and hot packed. Should I have used the pressure cooker? I made tomato soup and it is still sealed. Any suggestions would be great. Also, if I am to pressure cook, how do I do that? I have a pressure cooker but have never actually used it for pressure cooking. My mom bought it for me. Please let me know you experts out there.
    I remember from canning at home, if your canning things with meat it takes longer than just veggies. You should have done your hot water bath with jars of chicken soup only, then beef soup only. We never mixed soups with meat and jars of just veggies only, because of the cooking times. I would call the company who's lids and jars you used, to see what they say about the cooking times.

  25. #25
    Super Member QuilterMomma's Avatar
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    That brings another thing to mind. How long will your canned goods last in the jars. Do I throw away the beets, syrup, and jelly I canned 10 years ago? Might not be quite that long, but just a ballpark number.
    Life is short, live it while you still can. QuilterMomma

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