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Tag: Soup

Can I Home Can Creamed Soup?

Home canning
Combine individually canned foods to create your favorite soup!

Soup is a tasty winter meal. But not all types of soup can be safely canned at home. Here’s some cautions for creamed soup.

  • Creamed soups are best preserved by freezing for safety.
  • Creamed soups are thickened with flour or other thickeners. These slow the heat transfer through the jar. This could lead to botulism. The safest choice is to add thickening agents when preparing the soup to eat.
  • All dairy products are low acid foods and should never be canned. Add these to soups just before serving.
  • Noodles, pasta, rice, dumplings, barley, etc. should not be canned. These foods interfere with heat transfer through the jar. Add these just before serving.
  • Thickened or creamed tomato soup should not be canned. Instead, can tomato juice, tomato vegetable juice blend, or crushed tomatoes (without added vegetables). When ready to make the tomato soup, add seasoning, vegetables, and thickeners, as desired.

For more information, see http://nchfp.uga.edu/publications/nchfp/factsheets/soups.html.

 

Home Canning Soup

So what soups are safe to can you ask? Vegetable soups with or without meat or meat broth may be safely canned using the process time that takes the longest time as an individual ingredient. Most soups will take 60 to 90 minutes to process in a pressure canner depending upon size (pints or quarts) and ingredients. Never can soup in half-gallon containers. Use caution to avoid packing ingredients into the jars. For vegetable soup, fill the jars half full of solids, add broth allowing 1 inch headspace and process in a pressure canner. Space is needed for the hot liquid to circulate between the food particles. Pieces of cooked beef or chicken can be added to the vegetables to make a vegetable meat soup.

Source: http://nchfp.uga.edu/publications/nchfp/factsheets/soups.html

 

Reducing Curdling in Cream Soup

soupLumpy cream soup may taste fine, but it doesn’t look very appetizing. Dairy ingredients are challenging in these soups. Here’s some tips to prevent curdling:

  • Prepare a warm milk/flour mixture to add to hot soup.
  • Stir some hot soup liquid into cold dairy product to temper it, then add to the soup.
  • Do not boil the soup after adding any dairy product, especially cheese.
  • Add acid to the milk instead of milk into the acid. This is especially important for tomato soup.

Source: Understanding Food: Principles and Preparation

 

Dry Cream Soup Mix

Canned cream soups can be high in fat, sodium, and calories. If you use cream soup often, try this homemade soup mix instead. When using the soup mix, add some chopped celery, chopped mushroom, or substitute chicken broth for the water to flavor the cream soup.

Dry Cream Soup Mix
Equal to 7 cans cream soup

Ingredients:
2 cups instant nonfat dry milk
¾ cup cornstarch
¼ cup sodium free dry chicken bouillon
2 tablespoons dried minced onion flakes
1 teaspoon dried thyme leaves
1 teaspoon dried basil leaves
½ teaspoon ground pepper

Directions:
Combine all ingredients and store in air tight container.

To use as a substitute for one can condensed soup:
Mix 1/3 cup dry mix and 1 ¼ cups water.
Stovetop: cook and stir with whisk until thickened.
Microwave: Using a large microwave safe bowl; cook on high for 2 or 3 minutes, stirring with whisk every 30 seconds until thick.

Nutrients per can-equivalent: 149 calories, 7 g protein, 0 g fat, 0 g saturated fat, 111 mg sodium, 4 mg cholesterol, 28 g carbohydrate, 0.5g fiber

Source: https://blogs.extension.iastate.edu/spendsmart/tag/cream-soup/
http://extension.usu.edu/sanpete/ou-files/ez-plug/Soup_or_Sauce_SOS_Mix.pdf