ok, I shouldn't say never.. I only read the one thread from '06 about canning any soup .. which ended with rogue canner johndeergirl going off to can pasta/ meatloaf supprise...
but I need some help.. fairly new to canning, did alright with the jam & jelly stuff, got a pressure canner, I am a bit gun shy on that..

the post I was reading told someone that using 3Tbs of butter & 1/2 cup oil was enough to make it unfit for canning due to fat encapsulating ickys ..

I have a garden tomato soup that comes entirely from store bought cans except for the 2 onions I sauteed in about 2Tbs butter & 2ish Tbs olive oil.. does this make it a freezer only batch??
and .. well I put sugar in everything (makes up for the tonic I don't drink) .. this batch of almost 2 gal has about 3cups sugar..
I'm taste testing it at a pritty good clip but there is going to be enough to can .. if I should be able to, would I be able to use water bath? in reality there is a lot less sugar than in the jam .. but now I'm worried about the butter.. I was planning on water bath for 30 to 40 minutes ...
advice please :)

The bad news is two-fold. One, first rule of safe home canning - You can't can your own personal recipes.

This is your own made-up recipe, never tested, never approved, unknown pH, unknown density, unknown processing required (you are just guessing), etc. Such recipes are never recommended for any kind of canning.

Second, yes, except in the few tested recipes where some oils are approved, the additions of fats is restricted/prohibited. This is because the fats coat any bacteria present and prevent the heat from killing them.

So can you can this soup? Your choice. It would not be possible per the safe-canning guidelines. It would be a frozen recipe. But the choice remains yours, it is your risk to take. But I will add that if you choose to can it then pressure canning would be recommended, not BWB, because it is a low-acid recipe.

Dave

For example with pickled foods, there are minimal amounts of vinegar or other acids required and the proportions of acidic to low acid ingredients has to be maintained.

For tomatoes, since they are borderline they usually require some form of added acid.

For jelly and jam the only concern is the few low-acid fruits.

Our standard recommendation here for those new to canning is to use only tested and approved recipes - there are 1000's of them available - OR get some training in certified canning classes.

Hope this helps.

Dave

my brother has a star fruit tree which is way too productive for one person to keep up with!.. I had been using a dehydrator most of last year and finally made some chutney, i followed the recipe because i did not know what chutney was.. its a strange sweet pickle thing.. I've since found out..
This year I decided to try the jam.. I mixed some other fruit in with the star fruit and boiled it down, i did not add pectin, i likely used extra sugar. The recipe i was "going by" called for too much cinnamon because when i shared some with friends the next day they were polite but "eh" .. I had the same reaction and have had the case of BWB jars on the counter for 2 or 3 weeks to use as a base for the next jam adventure, figuring that if i didn't put in any cinnamon then it would turn out better. Can I still do that? It would mean everything would get boiled for the day; I'm not quick and it somehow takes me that long to make a batch.

The only other things I have tried are the fruit leather, again with the recipe because I didn't know what it was, and it is living in the fridge; and I have found out fruit is preserved in jars with booze as long as the alcohol content is over 85 proof.. I have a LOT of that in jars in the garage, its a fast way to do something with the fruit. My idea was to strain them in May (star fruit brother's birthday) because it's supposed to give you yummy vodka after about 4 months, and then I could use the fruit to make chutney or jam at that time.
Maybe I should stick to dehydrate and alcohol preserving?
Maybe I should take up drinking fruity alcohol instead of canning?

I had gotten a pressure canner, I had hoped to can soups. I have a chicken soup started, so far its just boiled chicken and water. I put soups in the fridge so the fat jells at the top and is easy to skim off, but I will to look into some recipes before I start any meat canning..

I have always been able to eat most anything, however I recently poisoned myself for the first time. I make yogurt with one of the home machines, I had a batch in the fridge, which I keep at just under freezing, and I lost track of when I made it because the house flooded which took all of my time for weeks. I when i was mixing the yogurt with some whip cream & jam, (which i put in to the little gram-cracker crumb pie's you get at the store, and I freeze) i tasted it with my pinky finger, like you do, and a few hours later I was the sickest I've ever been in my life.Threw out all the little frozen pies. and got cautious..

so the only question now is: can i use the cinnamon jam in another batch?

And are you all going to try the yogurt/ whip cream / jam pies, which work with store yogurt?

The pH of the fruit slightly increased with the advancement in maturity. Ripe fruits were significantly
less acidic (pH 4.82) than green young fruits (pH 3.43) and half ripe fruits (pH 3.56).

So the ripe fruits would be considered a low-acid fruit for canning purposes and would require the addition of acid - usually bottled lemon juice - to be safe for canning in any form. The amount of sugar used isn't a safety issue, it is a quality issue.

The closest comparison would be the recipes for figs and mangoes which always call for using under-ripe fruits and adding up to 1/4 c of bottled lemon juice to make it safe for shelf storage.

2) canning soups have very specific guidelines on ingredients and density. It has what is called the 1/2 and 1/2 rule meaning each jar must be no more than 1/2 solids and the remainder liquids.

3) meats also have very specific preparation guidelines for canning.

I'm going to suggest you spend some time reviewing all the guidelines at NCHFP, the recognized authority on home canning practices. Linked it for you below. NCHFP and the Ball Blue Book of Canning and the Ball Complete Book of Home Food Preservation are the primary sources of recipes and instructions for 90% of all home canning.

NCHFP also offers a free online basic canning course you can enroll in.

Dave