| T O P I C R E V I E W |
| hipmamato4 |
Posted - Jan 15 2009 : 5:04:03 PM
I just finished canning chicken corn soup this afternoon. 10# 90 minutes in the pressure canner, like the directions said.
So, I just took the jars out and they were cool enough to handle easily, but my quart jars are still bubbling inside. What does this bubbling mean and why does it do it? Until now, I had always assumed that it was still boiling inside, but the jars are almost totally cooled, so it couldn't be that. My pint jars are not doing it. Does it mean that they are at risk for spoiling? Thanks, Danielle
Homebirthing, home-schooling mama to 4 awesome kids, living an idyllic country life in Pennsylvania |
| 11 L A T E S T R E P L I E S (Newest First) |
| Lanna |
Posted - Jan 17 2009 : 12:11:56 AM
I just have the Complete Book of Preserving, more recipes than the Blue Book. 
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Lanna, mama to three little monkeys |
| Aunt Jenny |
Posted - Jan 16 2009 : 3:54:03 PM
Yep...it is a good thing...the boiling inside just happens until they cool down enough...chicken corn soup sounds wonderful. I am ready to can up some more soup soon. I bought extra veggies today just for that purpose. Yum!!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Bellepepper |
Posted - Jan 16 2009 : 3:31:24 PM
My canning book is probably as old as I am so there arn't any directions for canning soup. I make soup a lot and usually freeze it because I don't know the time or #pressure to can it. Where do you all get your directions? |
| Suzan |
Posted - Jan 16 2009 : 11:44:02 AM
I love chicken corn chowder, I start with Paula Deen's Chef Jack's corn chowder recipe and then modify: a little bacon, some potatoes, and I boil my chicken first and use that liquid for my broth, bone my chicken and add the meat back in towards the end. It is so good! http://www.foodnetwork.com/recipes/paula-deen/chef-jacks-corn-chowder-recipe/index.html |
| hipmamato4 |
Posted - Jan 16 2009 : 11:15:00 AM
Well, it appears that they have sealed. :) I am doing lentil soup and Santa Fe Stew today, so hopefully they will work well also. Thanks, Danielle
Homebirthing, home-schooling mama to 4 awesome kids, living an idyllic country life in Pennsylvania |
| Lanna |
Posted - Jan 16 2009 : 12:30:50 AM
The pressure's higher inside the jar than outside the jar, so if your jar has sealed, your soup will boil inside there at a lower temperature than it normally would. I think. At least that's how my engineer hubby described it to un-scientific ole me. All my broths and more liquidy soups can boil for like 30 minutes on the counter after I take them out (I do can at 15lbs because of my elevation, but still).
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Lanna, mama to three little monkeys |
| Alee |
Posted - Jan 15 2009 : 9:48:14 PM
I think it is just the air escaping or perhaps the center of the soup is hot enough to keep the contents boiling even though the glass is cooling.
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our blog: www.farmgirlalee.blogspot.com
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| SheilaC |
Posted - Jan 15 2009 : 7:58:11 PM
my chicken a la king and split pea soup always seem to bubble SOOOOOOOO much longer than I think they should after I take them out of the canner. . .don't know why they seem to do so more than the thinner ones like plain chicken veggie soup. |
| hipmamato4 |
Posted - Jan 15 2009 : 5:56:38 PM
I'm always afraid to see if they sealed well. Crazy, I know, but always just like to be hopeful and then wait and see. LOL I will check them in the morning, then if they didn't seal I can always just freeze them.
As far as a recipe--I am a throw it together kind of girl. Mostly I made the soup today b/c it was super cold and the canner helped to warm the kitchen. It was chicken, corn from the neighbors field (that I froze, potatoes (we are gluten free, so no doughy rivels), celery seed, parsley, pepper, salt and leftover chicken broth from a previously cooked chicken. Pretty basic.I can't imagine it would taste as good as a recipe that you remembered. :)
Homebirthing, home-schooling mama to 4 awesome kids, living an idyllic country life in Pennsylvania |
| Bonne |
Posted - Jan 15 2009 : 5:36:43 PM
Danielle, care to share your recipe? I used to work with a gal from PA, years ago, and she
made the best "chicken corn soup" and I haven't had it since~I never got her recipe! ;)
 http://bonne1313.blogspot.com/ BLOG
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| gramadinah |
Posted - Jan 15 2009 : 5:08:32 PM
Have they sealed good. And are you sure you havent made corn mash. The type you use to make moon shine.
I have never heard of this either.
Diana
Farmgirl Sister #273 |
