Canning Oyster soup?

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Posted by nellie11 none (My Page) on

Fri, Oct 21, 11 at 12:20

Has anyone ever canned oyster soup? Do I really need to process it 90 minutes? thanks

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RE: Canning Oyster soup?

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Posted by readinglady z8 OR (My Page) on
Fri, Oct 21, 11 at 13:15

No, according to the NCHFP and USDA, you'd have to can a seafood soup for 100 minutes, so it's quite a long processing time. 10 minutes vent time+100 minutes processing+10 minutes wait time after return to zero.

The usual soup restrictions apply regarding ingredients and proportions, i.e. no more than half solids and dairy would have to be added when reheated, not canned with the oysters.

Carol

Here is a link that might be useful: NCHFP Canning Soups

RE: Canning Oyster soup?

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Posted by digdirt 6 -7 AR (My Page) on
Fri, Oct 21, 11 at 15:56

Since as Carol says, you really can't can oyster soup as such (no dairy products added which is 80% of it anyway) why not just can the oysters per the instructions for them - "Fill half-pint or pint jars with meat and hot water, leaving 1-inch headspace." and then turn them into oyster soup after opening? Much easier.

Dave

Here is a link that might be useful: NCHFP - Canning oysters

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