Hey Guys,
I'm trying my hand at canning....finally. I've had a new "All American" pressure caner sitting on the shelf for about 5 years. What I want to use it for is soups. I have a potato soup recipe (which I modify into corn chowder), BUT the verboten flour & butter are giving me pause. On a scale from "chances that raw egg might kill you" to "look at the great deal I got at the Wuhan wet market," where is flour (as a thickener) in canning? Supposedly it prevents heat from flowing to the center of the jar. Would an extra 10 minutes take care of that? I do need to experiment to see if the quality of the soup can survive canning. But if it does, I don't want to waste it/get sick because it didn't can properly.
Thoughts???
Paul
I'm trying my hand at canning....finally. I've had a new "All American" pressure caner sitting on the shelf for about 5 years. What I want to use it for is soups. I have a potato soup recipe (which I modify into corn chowder), BUT the verboten flour & butter are giving me pause. On a scale from "chances that raw egg might kill you" to "look at the great deal I got at the Wuhan wet market," where is flour (as a thickener) in canning? Supposedly it prevents heat from flowing to the center of the jar. Would an extra 10 minutes take care of that? I do need to experiment to see if the quality of the soup can survive canning. But if it does, I don't want to waste it/get sick because it didn't can properly.
Thoughts???
Paul
