Vegetable Soup Advice

14 years ago

I have a recipe for Vegetable Soup Starter that my family really enjoys. The recipe came from my MIL and is found in several community cookbooks in the area, but everyone I've talked to uses the 'open-kettle' method. Last year I froze it, but this year I'd like to pressure can it.

2 gallons tomatoes

16 ears of corn

2 cups limas (omitting)

1 1/2 cups okra

4 pods hot pepper

6 small to medium onions

1 cup suger

1 cup vinegar

1/2 cup salt

Boil 30 minutes. Jar and seal.

I've compared it to the vegetable soup recipe in the BBB which calls for processing pints 55 minutes, quarts 85 minutes. Also, checked the time for processing corn which gives the same times. Through all my reasoning, I feel that this recipe would be fine with those processing times (especially with the added vinegar). The only thing I'm unsure of is that BBB recipe is probably a little 'thinner' as it has more water.

I respect the opinion of the 'experts' here, because you guys taught me how to can correctly. Am I OK to go ahead with those processing times? Should I add a little water to make it more compatible with the BBB recipe? Or should I just freeze?

Thanks so much for your time and advice!

~ Tracy

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Comments (6)

digdirt2
14 years ago
As long as there is enough liquid to let you meet the 1/2 and 1/2 rule in the jars I don't see any problems with it as long as it is pressure canned. If not then you'd need to add more liquid but it doesn't have to be water. You could use bouillon, meat broth or stock or even tomato juice. NCHFP processing times are a little different.

Just don't count on the vinegar too much as that isn't much vinegar for all that low-acid produce. I'd use 1 c bottled lemon juice instead - fresher taste, better color, and more acidic.

JMO

Dave

Here is a link that might be useful: NCHFP - Vegetable Soups
joy_unspeakable
Original Author
14 years ago
Thanks Dave for your quick response. I have the soup in the canner now. I feel pretty comfortable with it. I omitted the limas and only used 4 onions, so that increased the liquid ratio a little. Also looked a little more in the BBB, and felt the recipe was close to the Spiced Tomato Soup and Southwestern Vegetable Soup as far as ratios.

As I venture out beyond just pickles, tomatoes and green beans, sometimes I need reassurance from you guys.

Thanks so much.
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digdirt2
14 years ago
Enough liquid for the 1/2 and 1/2 rule or did you have to add extra?

Dave
joy_unspeakable
Original Author
14 years ago
Dave - I expected to find the liquid and vegetables seperated when I took them out of the canner (like my pressured tomatoes usually look), but they were not. So the soup looks a little thicker than I had hoped, not 1/2 and 1/2, but not spaghetti sauce thick either. I did not add extra liquid. I think next time I will add water or beef broth to meet the 1/2 and 1/2 rule.

I still feel comfortable enough to eat it. I was looking at a few recipes in the BBB. Things like spaghetti sauce and the Spicy Tomato Soup are relatively thick (tomato based) and are still safe at those processing times. And it's not as thick as Annie's Salsa. But I know it's all about approved and tested recipes.

Thanks for your input!
digdirt2
14 years ago
Things like spaghetti sauce and the Spicy Tomato Soup are relatively thick (tomato based) and are still safe at those processing times.

True, but those also have higher proportions of more acidic vegetables, less low-acid vegetables, and smaller particle size so different density. It is the old "you can't safely generalize from one recipe to another" rule. ;)

I'm not saying your finished soup isn't safe. It may very well be but it also may not be. It is your choice of course. Just keep in mind for future reference that low-acid vegetable based soup jars are supposed to be no more than 1/2 vegetables and at least 1/2 liquids BEFORE they go into the canner.

Dave
joy_unspeakable
Original Author
14 years ago
I will surely add the additional liquid next time. I feel OK with it as is, of course I will boil it well when preparing just in case. Goodness knows I've eaten this soup a million times unprocessed (before I knew any better)! Or I may just stick to freezing - an hour and a half is a long processing time :)

Thanks again Dave.

Vegetable Soup Advice

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Vegetable Soup Advice

Comments (6)

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