Freezing would work; except for the separation effect it has on milk. I would think you could can just the veggie portion using the directions above. This a generic vegetable soups recipe that is tested and may work for you:. Is it safe to can soup in a traditional water bath?
If so how long do you do process them? The answer, quite simply is no. Quoting from the Ohio State University Extension's Fact Sheet : "Pressure canning is the only safe method for home canning vegetables [and meats].
Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at degrees Fahrenheit F for the correct amount of time. Clostridium botulinum is the bacterium commonly found in vegetables and meats.
It is harmless until it finds itself in a moist, low-acid, oxygen-free environment or a partial vacuum. Under these conditions, the bacterium can grow and produce toxins dangerous to people and animals.
Do not process low acid vegetables using the boiling water bath because the botulinum bacteria can survive that method. And Clemson University provides these questions and answers: Can fruits and vegetables be canned without heating if aspirin is used?
Aspirin should not be used in canning. It cannot be relied on to prevent spoilage or to give satisfactory products. Adequate heat treatment is the only safe procedure. Is it safe to can green beans in a boiling water bath if vinegar is used? Recommended processing methods must be used to assure safety.
Recommended processing times cannot be shortened if vinegar is used in canning fresh vegetables. This does not refer to pickled vegetables. Salt and sugar are not preservatives for vegetables: they are added to stabilize and improve flavor, but will not prevent spoilage.
Salicylic acid is also NOT a preservative. The University of Illinois reports :. Several years ago, a recipe circulated using aspirin to acidify tomatoes and green beans for canning. Aspirin is not recommended for canning.
While it contains salicylic acid, it does not sufficiently acidify tomatoes or green beans for safe hot water bath canning. Green beans are low acid foods and may only be processed safely in a pressure canner. Lemon juice or vinegar is recommended to acidify tomato products for safe water bath processing. Think of it like smoking. We all know someone who smoke their entire life and lived to be But the cemeteries are filled with the vast majority who didn't.
You'll hear people say "my grandmother did it that way for 20 years". But of course, the people who died from food poisoning aren't around and often didn't have descendants to tell their tale If you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes, you will need a pressure canner.
These foods fit into the low acid group since they have an acidity, or pH level, of 4. The temperature which must be reached and maintained for a specified amount of time to kill the bacteria is F. Fill jars halfway with solid mixture. Add remaining liquid, leave 1-inch headspace.
Adjust lids and processes following the recommendations in Table 1 or Table 2 according to the method of canning used. After processing, remove canner from heat and wait until pressure returns to zero. Remove weight or slowly open petcock. Wait 10 minutes. Unfasten canner lid and remove carefully. Bacon could be added before serving instead of using salt pork. Drain off excess fat. Add onion and cook until onion is tender but not brown. Add clams with juice, potatoes, and water.
Boil 10 minutes. Season to taste. Process half-pints or pints not quarts. Ladle hot chowder base into hot jars, leaving 1-inch headspace. Adjust two-piece caps. Process half-pints and pints minutes in a pressure canner 10 pounds with a weighted gauge; 11 pounds with a dial gauge.
Do NOT add butter and milk before canning. Previously titled Canning soup SP Want to learn more about this topic? Was this page helpful? Yes No. Is canning with fresh lemon juice a safety risk? Can I use Himalayan pink salt for canning?
Fill hot clean quart canning jars halfway with chicken and vegetables. Add broth, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a pressure canner at 10 pounds pressure for a weighted gauge canner or 11 pounds pressure for dial-gauge canner for 75 minutes, adjusting for altitude. Allow the pressure to come down naturally.
Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours. To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. If you are preserving at an altitude higher than 1, feet above sea level, adjust boiling water processing time as indicated. If you are preserving at an altitude higher than 1, feet above sea level, adjust pressure pounds as indicated.
Your instructions say to add the clams at the time you reheat the soup, but the recipe appears to be the exact same as the Ball recipe, calling for quarts chopped clams with juice. Could you please clarify? I did pressure can pints for 1 hour 40 minutes. Recipe Rating. Post Comment. The thought is how to make this recipe using the ingredients and still get the clam flavor into the base.
Print Recipe Pin Recipe. Prep Time 20 mins. Cook Time 3 hrs.
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