Burning Issue: Canned Soups
The winter season means soup season! Enjoying a warm bowl of homemade canned soup is a great way to stay warm and cozy in these cold months. The key to canning a safe, high-quality soup is to follow directions provided by a reliable science-based source such as USDA, the National Center for Home Food Preservation (NCHFP), or a state Extension service.
Vegetable-based soups are mixtures of low-acid ingredients, and they MUST BE pressure canned to control for botulism food poisoning. There are no recommendations to can a vegetable or vegetable-meat soup in a boiling water bath canner.
There is only one version of pressure canning directions for home canned soups available on the National Center for Home Food Preservation website. Consumers should follow these directions exactly as written. If additional ingredients or thickening is desired, the soup should be canned as described in the recipe, and those additional ingredients should be added when the jar is opened for serving.
The NCHFP procedure is not an exact recipe; it allows you to have some choice of vegetables, dried beans or peas, meat, poultry, or seafood. It does NOT allow you to include noodles or other pasta, rice, flour, cream, milk, or other thickening or dairy ingredients.
Read more about the dos and don’ts of canning homemade soup here.
Orange Marmalade: A winter-time treat!
In addition to the winter being soup season, it is also orange season. If you are looking to preserve your oranges, orange marmalade is a tasty way to savor the flavor of this seasonal fruit. Click here and read how to make your own orange marmalade!
Print or share this newsletter: https://extension.missouri.edu/publications/hes150