I have never canned soup or anything for that matter. I understand that there is water bath canning and pressure canning.

But can you can a soup that is an emulsion? Will the emulsion break during the canning process?

I am a single guy that loves soups and its just easier to make a whole pot of soup and save them for later.

water bath canning is only safe for high acidic foods (pickled foods, fruits) as the acidity will assist in the preservation of the foods.

Pressure canning is needed for low acid foods or any meat products (the higher heat is needed to kill off any bacteria)

Most emulsions will settle, but can usually be brough back during the heating process. I would search for published recipes of your favorite soups and work off those first, canning your own recipes without established testing can be dangerous.

Why not just freeze it in single or multiple sizes? We've doing that for years. Heat seal food savers work great.

Jim

Soup is already in a can, why take it out and put it back?

quote:

Originally posted by Jimbo54:
Why not just freeze it in single or multiple sizes? We've doing that for years. Heat seal food savers work great.

Jim

This was my thought. Freeze it.

quote:

Originally posted by Jimbo54:
Why not just freeze it in single or multiple sizes? We've doing that for years. Heat seal food savers work great.

Jim

I have limited freezer space and tons of pantry space. Plus being able to can food can't be a bad thing.

quote:

Originally posted by Apphunter:

quote:

Originally posted by Jimbo54:
Why not just freeze it in single or multiple sizes? We've doing that for years. Heat seal food savers work great.

Jim

I have limited freezer space and tons of pantry space. Plus being able to can food can't be a bad thing.

Canning is likely to change the flavor more than freezing because of the heat required.

We use those plastic grated Parmesan cheese containers from the deli section (salsa works too) to freeze home-made soup, sauces, chili, etc. for later. They hold about a pint. After the soup freezes, you can pop out the frozen cylinders and put them in a freezer bag so as to re-use the container for the next batch.

Canning homemade soups can be dangerous, unless you are using an approved/tested recipe.

Start here.

I can a fair amount of chicken and beef stock. I just make a large batch and do 8-10 quarts at a time. Anything more complicated than stocks, though, get either frozen or freeze-dried. It's easier and safer.

The University of Georgia, through/with the Government Agency (I can't recall which one right this moment), created a standard.

What they have done, among other things, is dispel all of the old granny recipes that were not safe.

It's a great place to learn about the safe way to preserve food. There's a lot to it, so get some coffee brewing and a notebook.

Best wishes to you.

Click Here for the National Center For Home Food Preservation
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quote:

Originally posted by jhe888:

quote:

Originally posted by Apphunter:

quote:

Originally posted by Jimbo54:
Why not just freeze it in single or multiple sizes? We've doing that for years. Heat seal food savers work great.

Jim

I have limited freezer space and tons of pantry space. Plus being able to can food can't be a bad thing.

Canning is likely to change the flavor more than freezing because of the heat required.

Maybe. There’s rules for canning soups as to what works well, what does not and should be part of the final prep. Like chicken and noodle, don’t can the noodles.

My favorite is ham and bean when there’s a leftover ham bone (honey baked works well here) to work with.