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Dumb, repetitive question

Posted by gardengalrn 5KS (My Page) on
Thu, Sep 29, 11 at 2:02

I'm really wanting to can up some soups for winter and easy lunches. I was thinking some veg beef, ham and bean, possibly some chicken type soup. I love barley in my veg beef, is that OK to add because I've read that rice isn't, which I also love. I want to get this straight in my head: You can make soup generally how you want, with the meats and veggies. Then scoop out the solids to half the jar. Then the broth to fill, leaving 1" headspace. Keep the fat content to the bare minimal you will get with the meat. Then process for the type of meat you have added or the longest veggie if no meat. Is that about right? The only soup I've made to can was the French Onion recipe which I loved but my family wasn't a big fan of. I've been using it as a base or marinade for roasts, etc. Lori, who has several books to get recipes out of but was hoping on tried and true recommendations.


Follow-Up Postings:

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RE: Dumb, repetitive question

Sorry, no grains can be added, and that includes barley as well as rice. But barley is easy to add at the time the soup is heated and cooks quickly. Or, of course, leftover barley can be frozen in small quantities and added to the soup when the jar is opened.

There are specific instructions for soup, including the half-and-half recommendation (solids and liquid) and a specific processing time.

The exception to the recommended processing time is any tested recipe for a particular type of soup, like those included in the Ball Blue Book.

Check the link.

Carol

Here is a link that might be useful: How to Can Meat and Vegetable Soups


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RE: Dumb, repetitive question

Thanks, Carol! I have to ask why grains aren't allowed, just for my own quest for knowledge, LOL!! Density issue when they expand and break apart? I'm just curious. Lori


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RE: Dumb, repetitive question

Then process for the type of meat you have added or the longest veggie if no meat. Is that about right?

Right to this point. As Carol said, soup has specific processing times given. The old guideline of "for the longest time" is just that, a very old guideline (as in not used).

Grains are thickeners. No thickeners are allowed because they void the processing times. They retard heat penetration and can create cold spots within the jar that can become bacterial growth islands. All grains and any other thickeners are added AFTER the jar is opened at serving time.

Dave


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RE: Dumb, repetitive question

Mainly it's that they haven't been tested for an appropriate processing time. So yes, if a reliable source tested it would be possible, but funding is so limited, it just hasn't been done.

It's unfortunate. I'd like to use barley or wild rice or similar myself.

Carol


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