Comments on: Dark Days: All-local soup http://www.foodinjars.com/2009/12/dark-days-all-local-soup/ A blog dedicated to canning, preserving and the art of putting up. Wed, 08 Feb 2012 13:37:49 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Marisa http://www.foodinjars.com/2009/12/dark-days-all-local-soup/#comment-2417 Marisa Fri, 19 Nov 2010 00:07:43 +0000 http://www.foodinjars.com/?p=569#comment-2417 Carine, you absolutely cannot just water bath can vegetable soup. It's a low acid food and so much be pressure canned. True, you'd get a seal if you water bathed it, but because of the low acid state, if any botulism spores were present in your jar, they could easily develop into a full-blown case of botulism. It takes a temperature of 240 degrees to kill those spores, which a pressure canner can achieve. I recommend you check out this post over on Doris and Jilly Cook. She's an experienced pressure canner and her instructions will not lead you astray. http://dorisandjillycook.com/2010/01/11/canning-beef-stock-and-vegetable-soup/ Carine, you absolutely cannot just water bath can vegetable soup. It’s a low acid food and so much be pressure canned. True, you’d get a seal if you water bathed it, but because of the low acid state, if any botulism spores were present in your jar, they could easily develop into a full-blown case of botulism. It takes a temperature of 240 degrees to kill those spores, which a pressure canner can achieve.

I recommend you check out this post over on Doris and Jilly Cook. She’s an experienced pressure canner and her instructions will not lead you astray. http://dorisandjillycook.com/2010/01/11/canning-beef-stock-and-vegetable-soup/

]]> By: Carine http://www.foodinjars.com/2009/12/dark-days-all-local-soup/#comment-2416 Carine Thu, 18 Nov 2010 21:12:45 +0000 http://www.foodinjars.com/?p=569#comment-2416 This looks delish! I've been searching through various websites to figure out how to can vegetable soup. It looks like I will need a pressure canner - is that right? Can I not just use the water bath method? The lid will still seal if I do... Any help or information would be greatly appreciated!! Thank you, Carine This looks delish! I’ve been searching through various websites to figure out how to can vegetable soup. It looks like I will need a pressure canner – is that right?
Can I not just use the water bath method? The lid will still seal if I do…
Any help or information would be greatly appreciated!!

Thank you,
Carine

]]> By: Lisa http://www.foodinjars.com/2009/12/dark-days-all-local-soup/#comment-2415 Lisa Sun, 13 Dec 2009 22:08:46 +0000 http://www.foodinjars.com/?p=569#comment-2415 I'm lucky the same way. When I make a batch of soup, I portion it individually for the freezer the first night. After a few soup making sessions, we can have different "leftovers" every day. It also has the advantage that I don't need to worry about what we want to eat, only what I want to cook. I’m lucky the same way. When I make a batch of soup, I portion it individually for the freezer the first night. After a few soup making sessions, we can have different “leftovers” every day. It also has the advantage that I don’t need to worry about what we want to eat, only what I want to cook.

]]> By: Emmaleigh504 http://www.foodinjars.com/2009/12/dark-days-all-local-soup/#comment-2414 Emmaleigh504 Tue, 08 Dec 2009 14:37:27 +0000 http://www.foodinjars.com/?p=569#comment-2414 Mmm sounds good. I like to make big batches of soups and stews too. I freeze 1/2 so that I don't get too tired of it and can eat it later when I don't feel like cooking. I can mix and match soups as I like. Mmm sounds good. I like to make big batches of soups and stews too. I freeze 1/2 so that I don’t get too tired of it and can eat it later when I don’t feel like cooking. I can mix and match soups as I like.

]]> By: Lauren http://www.foodinjars.com/2009/12/dark-days-all-local-soup/#comment-2413 Lauren Mon, 07 Dec 2009 23:59:31 +0000 http://www.foodinjars.com/?p=569#comment-2413 That soup looks fantastic! I like that making soup is a method, not a recipe. Mmmm... soup for dinner, accompanied by crusty bread. That soup looks fantastic! I like that making soup is a method, not a recipe. Mmmm… soup for dinner, accompanied by crusty bread.

]]> By: Marisa http://www.foodinjars.com/2009/12/dark-days-all-local-soup/#comment-2412 Marisa Mon, 07 Dec 2009 03:37:42 +0000 http://www.foodinjars.com/?p=569#comment-2412 Joy, I have done it that way too, but for some reason this way always feels easier to me (despite the fact that it dirties a second cooking vessel). Oddly enough, the beef I used tonight was really, really lean, so it hardly cooked out any fat. Typically the Meadow Run beef has a nice balance of fat to lean. Joy, I have done it that way too, but for some reason this way always feels easier to me (despite the fact that it dirties a second cooking vessel). Oddly enough, the beef I used tonight was really, really lean, so it hardly cooked out any fat. Typically the Meadow Run beef has a nice balance of fat to lean.

]]> By: Joy Manning http://www.foodinjars.com/2009/12/dark-days-all-local-soup/#comment-2411 Joy Manning Mon, 07 Dec 2009 03:22:12 +0000 http://www.foodinjars.com/?p=569#comment-2411 It does look delicious. When I make a soup like that, I often start by browning the meat (whatever I'm using), rendering the fat and removing and reserving the browned meat, and then I cook the veg in the rendered beef/pork/chicken fat. At the end, I'll stir the brown meat back in. Your way is probably healthier! It does look delicious. When I make a soup like that, I often start by browning the meat (whatever I’m using), rendering the fat and removing and reserving the browned meat, and then I cook the veg in the rendered beef/pork/chicken fat. At the end, I’ll stir the brown meat back in. Your way is probably healthier!

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