Canned soup base
FOOD NEWS
What You Should Know Before Making Your Own Canned Soup
By Betsy Parks
Soup is synonymous with the fall season, and while it has become trendy to store your own soup by pressure canning, there are a few things you need to remember.
When making soup for pressure canning, leave out any starchy ingredients, thickening agents, and dairy because they aren’t safe to can at home.
Pressure canning seals food inside jars, heating it to 240 to 250 degrees Fahrenheit in a pressure canner. The high temperatures kill microorganisms in low-acid foods.
Starchy ingredients, like rice, pasta, and potatoes, and thickeners, such as flour, cornstarch, or tapioca, interfere with heat transfer during the canning process.
When it comes to dairy, ingredients like milk, cream, cheese, or yogurt are off-limits because Clostridium botulinum spores can grow, even after being exposed to high heat.
These spores cause botulism, which the CDC says is "a rare but serious illness caused by a toxin that attacks the body's nerves."
However, you can always add those ingredients later once you’re ready to heat up and serve your canned soup.