Here is an example lets talk Potato Soup. You must peel your potatoes. Why? The spores on potatoes hold the germs from the ground they were grown in and left on they are deadly.
A Few Facts:
Don't be scared be safe. If you follow all the rules you will make some delicious soup for your Winter pantry. It took me a few years to get the butterflies out of me and to feel secure with the pressure canning process. Once i got over my fears it was and has been a great trip.
- Soups must be Pressure Canned
- Do not add milk, cream, flour, rice, noodles or any type of thickeners. You can add anything you want once you open your pressure canned soup and warm it up.
- Partially cook your ingredients prior to pressure canning. This is an ongoing debate with pressure canning. I cook my potatoes, beans, peas, carrots etc. The reason for that is that when pressure canning something like potatoes raw when pressure canned they make cook uneven when in the pressure canner.
- Make sure you check the time and pressure for the soup and size of jars you are caning.
- Put a tablespoon of vinegar into the pressure canner it will keep the hard water stain off the jars.
- Here is the link to the NCHF National Center for Home Food Preservation
Here is a list of the soups I have made and pressure canned. It is easy and who does not want soup on a cool winter day.
Don't be scared be safe. If you follow all the rules you will make some delicious soup for your Winter pantry. It took me a few years to get the butterflies out of me and to feel secure with the pressure canning process. Once i got over my fears it was and has been a great trip.
There are many websites and plenty of book that give you recipes and tips and tricks on the how to of pressure cooking.
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