Is it a canning recipe? Or to make the soup after canning the ingredients? I wouldn't think thin purees would be a no-no, but a very thick (spoon standing upright) would be.

Pureeing food isn't approved if using untested recipes. But many approved recipes include pureeing - tomato sauce is the most common. This particular recipe has been tested and approved. Plus it has a much longer processing time than other soups require.

Thickness issues are important to insure proper heat penetration and prevent the development of cold pockets within the foods where bacteria can survive. As with tomato sauce and other pureed foods it should be "able to freely move about within the jar", what i call sloshy.

One test for thickness that I find usually works is to remove 1/2 T from the pot in a metal serving spoon or onto a dark saucer and allow it to cool. As it cools a distinct 1/4" band of water should form around the solids. If less or none does it is too thick. When in doubt, thin it more. You can always cook it down to a thicker consistency after opening the jars.

Dave

double post

This post was edited by myfamilysfarm on Tue, Sep 24, 13 at 19:37