I have a recipe with potatoes, leek. swede and other veges and I was wondering if it is possible to make it in bulk and then preserve it in jars. Does anyone know if this will work?
If you plan on canning low acid foods like the ones you mentioned you will need to use a pressure canner rather than the boiling water bath method.
Foods such as meats and low acid vegetables like leeks and potatoes require the extreme high heat that only a pressure canner can provide. The water bath method would be fine if the main ingredient of your soup was tomato based however I would lean to pressure canning over the water bath.
What pressure canning does is kill potentially deadly bacteria like botchulism etc
Unfortunate, you need a special type of canner and if you don’t plan on using it all the time, it’s probably not worth the investment in buying one. A really good one can cost over $100, but I have also seen them in thrift stores ect. Mine was given to me by my mother in law and I love it. The first time you use it, you think it’s going to blow up but you get used to it after that.
I have used it for a lot of things including 20 lbs of super fresh tuna given to me by a neighbor who loves to fish – just doesn’t like to eat fish. It doesn’t’ look too pretty in the jar, but the taste was soooo good!
There is a ton of information in the internet from various sources including university and government websites.
put the excess in plastic bags and freeze it.
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I usually just put it in containers and freeze it
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If you take proper canning precautions (sterilize the jars, seals and covers, heat to vapor, seal, etc.), it should last as long as any home canned vegetable, and taste and chew the same when you open it. Freezing is easier, but may change the texture. And you can’t make freezing a few bags an afternoon’s worth of family participation.
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Yes, my mom canned veggie soup, spaghetti sauce without meat, and chili without meat for quick meals for the winter. Canning time is similar to canning tomatoes.
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If you plan on canning low acid foods like the ones you mentioned you will need to use a pressure canner rather than the boiling water bath method.
Foods such as meats and low acid vegetables like leeks and potatoes require the extreme high heat that only a pressure canner can provide. The water bath method would be fine if the main ingredient of your soup was tomato based however I would lean to pressure canning over the water bath.
What pressure canning does is kill potentially deadly bacteria like botchulism etc
Unfortunate, you need a special type of canner and if you don’t plan on using it all the time, it’s probably not worth the investment in buying one. A really good one can cost over $100, but I have also seen them in thrift stores ect. Mine was given to me by my mother in law and I love it. The first time you use it, you think it’s going to blow up but you get used to it after that.
I have used it for a lot of things including 20 lbs of super fresh tuna given to me by a neighbor who loves to fish – just doesn’t like to eat fish. It doesn’t’ look too pretty in the jar, but the taste was soooo good!
There is a ton of information in the internet from various sources including university and government websites.
References :
http://web1.msue.msu.edu/imp/mod01/master01.html
This one is fantastic
Freeze that bad boy – because when you defrost & eat it again – it will be 10 times BETTER!!!
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