Are the recipes at the link below pretty legit?

CanningUSA.

Hmmm...I'm seeing some "cream of..." recipes at the CanningUSA. Maybe not the best source.

There has been some previous discussion of that site (old format). I notice on the updated site information about the founder is no longer provided. IIRC, he has no science background and no canning credentials.

I emailed him on one occasion some years back about a canned tapenade, I think. No response but I noticed later he pulled the recipe off the site.

Some instructions are OK. They are basically re-framing and video-taping of USDA recipes. But in that case, you might as well just refer to USDA instructions or NCHFP.

The giveaway for me is the pate/meat loaf. Canned meat loaf used to be in the books, but it was pulled say, thirty years ago. I assume it was a density issue.

The point is, if the USDA decides not to OK a recipe or process any more, they have a good reason. I exclude from consideration any site that continues to offer obsolete recipes.

Carol

Hi. Within the bounds of the USDAs soup recipe, there are so many places to go! As long as I fill jars only half way with only non-pureed vegetables & beans, it seems most anything is fair game (I'm vegan so dairy & meat are already out. So now, as long as I avoid pureed soups & then)

And any thickeners too. No rice, pasta, cornstarch, flour, etc.

Dave

Thanks Dave & Carol!
So, within these boundaries, does anybody have some recipes for combos/proportions of different beans & veggies that they've likes a lot? I've canned "random veggie soup" & it was fine. I'm hoping someone has some ideas for something interesting!

Soups and Stews recipes discussions

Here is a link that might be useful: Bring out your soups and stews recipes discussions

Thanks, Dave, for those links! I guess I can hit my regular cookbooks, too, and find vegan soups that fit all the guidelines.

Does anybody know about soy milk in canned soup? Does it count as just a regular vegetable? I notice that in that roasted tomato soup recipe there's room for a little cream. Would a splash of soy milk instead upset things?

The cream is added AFTER the jars are opened. Stipulated in the recipe. Soy milk would be the same - can only be added after opening the jars.

Dave

Just to be clear, no dairy products of any kind are allowed in home canned soups/foods (with the exception of a couple of USDA lab tested and approved recipes).

No thickeners, oils, rice, barley, pastas, flour, cornstarch, etc. No thickeners or 'milk' type products. Those are all added after opening.

Dave

Thanks, Dave. Homemade soy milk is soy beans plus sugar. Is there any reason why this couldn't be added before canning?

I imagine you might point to density issues, but I don't see that soymilk acts as a thickener and certainly it's not denser than pur�ed tomatoes.

I would still not consider it safe. You are making up your own recipes at that point. Plus, I have no idea how it will hold up to canning. Please, just add when you open it up.

Thanks, Dave. Homemade soy milk is soy beans plus sugar. Is there any reason why this couldn't be added before canning?

If for no other reason than it has never been tested. So you have no way of knowing the effects it would have on pH (although it would be an additional low-acid ingredient), on heat penetration, on the density, or even how the flavor would be affected by the pressure and high temps. Ever tasted soy milk that was pressured canned at 240 degrees for 45 mins or so?

Plus it isn't needed in the recipe. It it an add after opening ingredient.

Dave

Dave-
Good point about flavor. The longer you cook it, the less good it gets. And it's something I /always/ have around, so why not just wait and add it when I open the jar. Thanks!

(p.s. You are a most-patient man. Thank you for answering all my/our questions, even when the answers is nearly always the same (unless someone who knows that they're doing has tested it, you shouldn't do it)).