soups: home canning

<[email hidden]> wrote in message
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Quoted message said:

has anyone experimented w/ home canning soups? i see there are some
websites for home canning, mason jars, etc, but im curious if anyone
has experience w/ it. results, tips, etc..

Dear sm,
You should try the posters over at rec.food.preserving. They are REALLY
knowledgeable, helpful, and nice :-)

best,
TammyM

Quoted message said:

has anyone experimented w/ home canning soups? i see there are some
websites for home canning, mason jars, etc, but im curious if anyone
has experience w/ it. results, tips, etc..

thanks!
sm

Go here: http://www.uga.edu/nchfp/index.html and check your soup recipe
with the U of Georgia. They currently are keeping up with the old USDA
food safety stuff. Some soups aren't supposed to be home canned due to
restraints with home equipment. Do check out their website to be on the
safe side. Not everything you read on the internet will keep you from
harming yourself or others.

If you have an interest in home preserving check out the newsgroup
rec.food.preserving. Lots of home canners, etc. on that one.

George

TammyM said:

You should try the posters over at rec.food.preserving. They are REALLY
knowledgeable, helpful, and nice :-)

ah will do. thanks, tammy.

sm

spacemar said:

has anyone experimented w/ home canning soups?

Soups being mostly liquid, unless you're willing to prepare condensed
soups you're far better off freezing, even with condensed soups you
are better off freezing. Any foods you see frozen in the frozen foods
section of your stupidmarket are far better frozen at home rather than
canned.... and most canned foods are better frozen for home use too...
it's kind of stupid canning tomato products, all are better frozen.
The advent of the home freezer made most canning unnecessary... save
your canning for pickles, fruit preserves, and beets... anything else
is passe... in fact the true mark of a real home canner is directly
proportional to how many jars of canned beets in their larder.

Sheldon Harvard

Sheldon said:

The advent of the home freezer made most canning unnecessary... save
your canning for pickles, fruit preserves, and beets... anything else
is passe... in fact the true mark of a real home canner is directly
proportional to how many jars of canned beets in their larder.

....unless it isnt for your personal consumption, of course. my desire
to can isnt to feed myself, its to server others my food, and freezing
isnt an option.

thanks tho.

"Sheldon" <[email hidden]> wrote in message
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Quoted message said:

it's kind of stupid canning tomato products, all are better frozen.
The advent of the home freezer made most canning unnecessary... >

Freezing offers many advantages. But I know people who buy large quantities
of tomatoes every year when they are in season and make a wonderful sauce
that they bottle and use throughout the year. It would be quite impractical
and undesirable for them to have a large enough home freezer to accommodate
all that sauce. Neighbors and friends feel lucky to get a bottle - it's
really quite good.

I know others who bottle their own excellent fruit preserves and other
products.

Anon