tomato soup/adding milk?
grannytme
13 years ago
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lindac
13 years agonandina
13 years agoRelated Discussions
Canning with commerical tomato products and soups
Comments (2)Welcome! :) First of all you need to know that as a general rule, re-canning previously canned items isn't recommended for several reasons, preservatives, fillers, possible contamination, decreased quality, color changes, etc. That said there are some tested and approved recipes which call for a small amount of canned tomato paste or sauce. Whether you would want to sub the entire amount or not is up to you as long as you understand that there will be a change in color, texture, and taste. But to be 100% sure we'd first need to know exactly which recipe you are using for the hot sauce. Could you post it? On the hot and sour coup issue - it would have to be pressure canned, no BWB because of the stock. There isn't a tested recipe for it that I have been able to find in any of my books - Carol or Linda Lou may know one in their collection. But IMO you would be far better off freezing it rather than canning it. If canned, the tofu would definitely be out - it is a natural thickener and would have to be added just prior to serving. Dried spices not fresh, right? The link below is to the guidelines for soup canning and keep in mind that the 1/2 and 1/2 rule applies - jars must be no more than 1/2 vegetables and have 1/2 broth. Hope this helps. ;) Dave Here is a link that might be useful: NCHFP - Soups...See MoreCanning homemade tomato soup, HELP!!?
Comments (8)Then there is KatieC's roasted garlic and tomato soup, it's yummy. I add cream when I open a jar and have cream of tomato soup, plus I use it as a pasta sauce in a pinch! Please remember, though, if you're going to can it, don't add the cream when it gets canned, it gets added later when the jar is opened and used. Roasted Tomato Garlic Soup Recipe By :Katie 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Annie...See MoreCanning soups with milk or butter
Comments (25)First, I'm going to point out that the question was asked 16 years ago, so the original poster probably doesn't care any more. The most recent post before this particular exchange was 8 years ago, and I dislike the way Houzz drives old posts back to current time like it happened yesterday. Like Lucille, I don't pay attention to conspiracy theories. That doesn't address whether canning dairy products is safe. The Amish community I know does many things I don't care to do, such as doing without electricity, driving horses instead of cars and holding clothing together with pins in lieu of zippers. Oh, and they don't post on the internet either. Frankly, it may be safe or it may not be, but since it hasn't been tested I can't say one way or another. I have been known to take some risks, after evaluating them, but I want to know what the risks are, and not just from anecdotal "evidence". Putting babies in the back seat in a basket used to be done all the time, and they didn't all die, (including me) but I still put my kids in car seats because sometimes it's actually a good thing to catch up with modern inventions and modern knowledge. Because there is no law or requirement that you should avoid such activity, if you want to can dairy products, go ahead. I think the quality would suffer as it reaches higher temperatures, but that is also conjecture. I do have a couple of recipes that I can and add dairy to when I heat the product for consumption. It takes no extra time, since I'm heating the product anyway. Annie...See MoreSoups, Soups and More Soups!
Comments (14)Ok, ladies of the gardens, (and kitchens), let's let it ALL hang out now and go for it! We've worked all spring, summer and fall, and now it's time to talk cooking! And enjoying the fruits, (or veggies) of our labors. Like the rest of you, fall is the time when I love to get in the kitchen and cook, filling the house with wonderful smells. That's one of the reason I love Oklahoma, the change of seasons. Fall just brings with it, a change in the feeling of things as we change from one mode to another. It's time for soups, and stews, and baking breads, pies, muffins and biscuits,( slathered with butter and jam or jelly of choice). Tonight, I'm making, more for DS than me, chicken and biscuits. Only I make the biscuits separate, so they don't get soggy baking in the oven with the liquid part of the concoction. Then, he splits them once done and ladles the chicken "gravy" over all. Of course there are a hundred variations on the theme, and I've tried most all of them at one time or another, but that's what's on the menu tonight. I came across this blog and started reading. Great stuff, you can tell these ladies, (and guy) know their way around a biscuit. The one moniker cracked me up, "Old ladies in Fist Fights". Anyway, they were discussing the pros and cons of biscuit making. I am making mine ala Carol's, by the BIG BATCH, with the exception that I use butter. I keep my batch in the fridge or even freezer to keep the butter cold and fresh. I do mine a little different that those discussed in this blog. I melt a large batch of butter in the microwave, and then cool and put it in the freezer til it's ice cold and solid. Then, I work in the cold butter bits, one half at a time, to coat the self-rising flour mixture, to prevent as much gluten from forming as possible. Everythings done with the lightest touch possible and the least mixing. When the biscuits are patted out and cut, in this case, "Cat Head" biscuits, I dip them in melted butter, and pop them in a preheated 450 degree oven til nice and golden. I always make buttermilk biscuits, buttermilk pancakes, buttermilk cornbread, and as often as possible. Carol's method makes this painless. I suppose we could make many of our standard quick bread mixes this way. Salute Carol! Ladies, start your engines, (I mean ovens)! Barbara Here is a link that might be useful: Joes's Biscuit Blog...See Morechase_gw
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