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  • SOUP

    Q: SOUP??
    A: The USDA Complete Guide to Canning has a soup recipe that is unusually flexible (for USDA recipes). Basically any meats/vegetables that already have canning recipes (separately) can be combined into a soup. This includes vegetables, dried bean or pea, meat, poultry, or seafood soups can be canned. These directions are intended for use with ingredients that already have separate canning recommendations for those foods. Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first. Everything must be cooked first. Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes. Add salt to taste. Add small amounts of other dry spices to taste. Fill jars halfway with hot solid mixture. Add remaining hot liquid, leaving 1-inch headspace. Use the link for the remaining directions including canning process directions.

    see:http://nchfp.uga.edu/how/can_04/soups.html
    Dr. Brian Nummer, PhD
    USU Extension Food Safety Specialist

  • #2
    Q: What about pureed tomato-vegetable soup? A: The USDA has a tomato-vegetable juice recipe. Crush and simmer tomatoes as for making tomato juice. Add no more than 3 cups of any combination of finely chopped celery, onions, carrots, and peppers for each 22 pounds of tomatoes. Simmer mixture 20 minutes. Puree or press hot cooked tomatoes and vegetables through a sieve or food mill to remove skins and seeds. Add 2 T bottled lemon juice per qt jar. Add salt if desired. Reheat tomato-vegetable juice blend to boiling and fill immediately into jars, leaving 1/2-inch headspace. Follow canning directions here: http://nchfp.uga.edu/how/can_03/tomato_veg_juice.html.
    Dr. Brian Nummer, PhD
    USU Extension Food Safety Specialist

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    • #3
      Q: Can I add other spices besides salt to a canning recipe?
      A: Generally adding a small amount (teaspoons) of dry spice to a research tested recipe is altering that recipe. However, since many recipes were tested both with and without salt, it is acceptable to substitute another dry spice for the salt or in addition to salt. Do not use any dry spice or ingredient that results in thickening. This recommendation will not be found in the USDA Guide.
      Dr. Brian Nummer, PhD
      USU Extension Food Safety Specialist

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