bacon in their soups,
heavy cream in the sausage soup.... man this looks yummy to! LOL

Isn't it neat how they do this together? WOW how nice to have a basement to put it all in to! I love their shelves they got from the store that closed!

http://www.paulnoll.com/Oregon/Canning/canning-soup-choices.html

http://www.paulnoll.com/Oregon/Canning/

Now I have a question as well if you don't mind. IS this recipe safe on canning okra? Since I've never canned this before. I might get some from a friend to can when she gets finished with hers.

http://www.paulnoll.com/Oregon/Canning/canning-okra.html

The Vegetable Sausage Soup Recipe, how could I make it safe by todays standards?

http://www.paulnoll.com/Oregon/Canning/soup-sausage.html

NOTE: I am NOT saying they are wrong by no means!!! I just don't want to get sick off my canning and want to make sure it's right by what they are saying today. I know I have done some things they don't think is right in todays standards myself.

I just skimmed the Vege Sausage Soup recipe but no big problems jump out at me other than they fry the sausage rather than boiling but if well drained to remove the grease that's ok.

Again, their processing times are different than NCHFP's (longer) for making soup with meat and they don't follow the 1/2 and 1/2 rule of 1/2 product and 1/2 liquid (at least they don't mention it) so desity issues could arise. She says in the recipe that the cream isn't part of the canned recipe, it is added just prior to serving so that is no problem.

I didn't go through all their recipes but you can just take their recipes and compare them with the guidelines for the same recipe at NCHFP to make the necessary changes.

Dave

They use a steam canner for some things (many do) but they aren't technically approved as they have no testing.

They also double and triple batch many things. And then they let the jars sit filled on the counter waiting on the pressure cooker batch. In the case of their green beans that could mean hours of waiting and cooling before they get pressure canned. That is NOT a good way to go and would invalidate the processing times.

They pressure can summer squash - not approved.

And they add fresh herbs rather than dry to many things. That's a potential pH problem.

Those are just the potential problems I saw so use their recipes and techniques with care.

Dave

I love the idea behind their site, and the photographic step-by-step details would be really helpful, I would think. If only their methods were more up-to-date....

ALSO you said ...... And then they let the jars sit filled on the counter waiting on the pressure cooker batch....

HOW could you avoid doing that? Is it not safe to do a big batch of beans or something and have them sit for a little while until you do the first batch in the canner? I know in reason you couldn't allow them to sit say 5 or more hours (but with them being hot, I usually get them started in a pot before I put them in the jars so they're cooked a little.) I had 2 batches of snap beans and put one batch in hot water to wait while the others pressured canned. Was that ok to do? Don't think I could handle 100 pounds of them at a time though. lol

You can safely double jams, jellies and similar high acid foods but it isn't recommended either because you'll likely have gelling problems and mistakes in amounts are easily made or ingredients get left out.

First, because it invalidates the approved processing times. The approved processing times are computed on single batch processing. Jars that sit and wait for processing take longer to come back up to temp while processing so the time at temp would be reduced and unsafe.

Secondly because low acid food like the green beans and other vegetables MUST have their high temperatures maintained throughout the entire process to prevent bacterial growth. That is why the approved recipes give you the amount needed for a canner load up front:

An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints.

If left to sit and wait on the counter the temp of the produce falls and in the low-acid, O2 in the jar, environment bacteria can re-grow quickly. The longer they sit the more potential contamination. Not to mention the jar breakage when one goes from cooler into hot water.

So 1 batch at a time from boiling in pot to jars to the hot PC and up to pressure ASAP is the way it is supposed to be done. OR you can do like many of us do and run 2 PC's at the same time but you need help and to work fast to pull it off. ;)

Dave

PS: Great catch on the barley and margarine Robin! I missed that one. Yet another example of why it is so important to work only with accredited sources. ;)