I saw the tomato basil soup recipe here. That's definitely on the list!

Does anybody have any tried and true soup recipes? I'd love to have some shelf stable soups for my office. I'm willing to do some doctoring once the jar is opened, but not too much.

Alternately, is there a *trusted* canning cookbook with good ideas? I've never actually laid eyes on So Easy To Preserve, but from what I've read there's not a lot of additional ideas to what's already in the USDA book.

Thanks!

p.s. I tried to google for soup recipes here, but didn't come up with much. Have I missed something?

CanningUSA.

I emailed him on one occasion some years back about a canned tapenade, I think. No response but I noticed later he pulled the recipe off the site.

Some instructions are OK. They are basically re-framing and video-taping of USDA recipes. But in that case, you might as well just refer to USDA instructions or NCHFP.

The giveaway for me is the pate/meat loaf. Canned meat loaf used to be in the books, but it was pulled say, thirty years ago. I assume it was a density issue.

The point is, if the USDA decides not to OK a recipe or process any more, they have a good reason. I exclude from consideration any site that continues to offer obsolete recipes.

Carol

And any thickeners too. No rice, pasta, cornstarch, flour, etc.

Dave

Does anybody know about soy milk in canned soup? Does it count as just a regular vegetable? I notice that in that roasted tomato soup recipe there's room for a little cream. Would a splash of soy milk instead upset things?

Dave

No thickeners, oils, rice, barley, pastas, flour, cornstarch, etc. No thickeners or 'milk' type products. Those are all added after opening.

Dave

If for no other reason than it has never been tested. So you have no way of knowing the effects it would have on pH (although it would be an additional low-acid ingredient), on heat penetration, on the density, or even how the flavor would be affected by the pressure and high temps. Ever tasted soy milk that was pressured canned at 240 degrees for 45 mins or so?

Plus it isn't needed in the recipe. It it an add after opening ingredient.

Dave

(p.s. You are a most-patient man. Thank you for answering all my/our questions, even when the answers is nearly always the same (unless someone who knows that they're doing has tested it, you shouldn't do it)).