presure canning dry soups?

[Satanta]

I have several bags of dry soup-the kind you pour in the machine and push a button and it mixes the water and soup together in a conveiniance store.

I noticed one of the bags has turned into a solid mass meaning it has a pinhole in it somewhere.

I'm thinking maybe putting all og it in jars and pressure canning it for storage.

I really don't want to get into oxy absorbers and all that crap and I have one of those sea;ers with the bags but I've noticed they aren't real reliable over time.

 

[A.T.Hagan]

The problem here, Sat, is that dry soup stuff is very sensitive to moisture. Which is why that one bag set up like it did.

You could pressure can it, but it's almost certain at least a little moisture will get into the jar with it. The soup mix should be too dry to support any bacterial or fungal growth so there's no real value in heating it up to pressure canning temperatures. The heat can produce a somewhat decent vacuum seal if you've lidded the jars properly, but you have to weigh that against the damage the heat does to the food itself.

If you don't want to fool with oxygen absorbers nor have a vacuum sealer for the jars then I'd simply transfer the soup into clean, dry jars and seal on a lid. Store in the ubiquitous cool, dry, dark place.

.....Alan.

 

[Satanta]

Thanks Alan. Actually I kinda figured that but was looking for some excuse to fire up the canner-plenty of jars and nothin' to do with them till after I can get ti the store on Fri.

Maybe I'll open some beans and chili or something and recan it.

 

[A.T.Hagan]

If ya just gotta then do a canner load of water.

Not a very good way to store water, but it will give you some jars of for sure safe water in an emergency and give you some more practice.

Just remember - leave the weight on top of the canner until it's cooled!

I tried pressure canning orange juice once. The results were about what you'd expect them to be.

.....Alan.

 

[Satanta]

I got the vacuum sealer out and sealed some of the good soup in wide-mouthed jars. Takes some practice. Doesnt seem to work on the small-mouth ones.

The one bag is a solid mass-I'm thinking I'll have to take a hammer to it unless someone else has a better idea.

I pouch sealed some sets of dovee wings I had drying before the transplant. I hate waste so will use te feathers in future art projects. The meat got tossed-I hate waste and some family members were out in the yard shooting them to keep them from crapping in the pool so I de-winged and meated them then they let the meat go to waste.

 

[Taz]

Sat...I disagree with Alan and the moisture. If you have a Canner P cooker that takes two levels of pints, fill the bottom jars with waterand the dry soup in the top. I can nuts and all kinds of dry things this way.

Taz