Canning soup?

[top_pin_or]

Does anybody know about how or if you it is possible to can soup. When my wife makes clam chowder it usually last's us like a week. and we are wondering if it is possible to can it so we can have a little here and there instead of eating it for a week and getting sick of it for a couple months...lol I would think you could do a water bath canning since everything in it is already cooked it would just need to be sealed....Right?

[silkiechicken]

http://extension.oregonstate.edu/fch...soups_2009.pdf

Might help.

Perhaps freezing may be a better option for a premade ready to eat soup.

[drhall99]

Most Soups would require pressure canning to be sure that they are truly safe. Hot water canning is not enough to prevent Botulism, unfortunately.

[OceanBlue]

I typically freeze soups in 1-2 serving sized plastic containers. Once frozen solid, remove from container and vac seal. Lasts forever.

Pop out of freezer, throw bag into pot of boiling water or microwave and voila! "fresh" soup!

[simpleguy]

I have not canned clam chowder, but I have canned, broccoli cheese soup, navy bean soup, beef barley, green beans, peaches, beef, chicken, tuna, salmon, apple sauce, jams galore etc.

Here's my take on soup. I don't like to freeze soup, especially with potatoes in it as the potatoes get grainy(in my opinion). Canning, I think soup is an art to can.

Broccolil Cheese soup came out "smoky", meaning the cheese was not burned, but definately overdone, still tasted ok. Navy bean soup had some green beans in it, they came out mushy and a lot of the beans liquified.

Now to the "art" part. I think you need to make sure your soup is slightly "under done" before the canning process in order to maintain the integrity of the food in it. Potatoes need to be a bit firm, etc. Pressure canning sort of turbo cooks stuff.

So yes, in the end, I think this is totally doable, but I also think just canning soup that has already been cooked up will not result in the same or acceptable consistency/flavor.

I know it's not a true answer, but maybe it will help in the process.

[top_pin_or]

Thanx guys, From what you guys have said and talking to some friends i have come to the conclusion that you cannot can a soup that has milk or butter in it. That must be why in the Ball canning book it just gives you a recipe for clam chowder base and not the real soup. Thank you everybody. I am just getting started into the life of canning so I will keep you all posted on how the journey turns out.