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.
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.