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| soapmommy60543 |
Posted - Apr 12 2013 : 12:17:10 PM
So Fields of Thyme had posted this question:
http://www.maryjanesfarm.org/snitz/topic.asp?TOPIC_ID=62997
To which I replied with this link:
http://www.cheapcooking.com/Recipes/homemade-cream-of-soup.htm
I'm thinking it could be canned, right? Or not, because it's milk based? I guess because I feel like I've finally gotten the hang of using my pressure canner, and watching a video this past weekend on YouTube where a lady canned butter, maybe I'm getting a bit cocky with my pressure canner's mad skills?
Thoughts? Opinions? Discussion? Recipes?
Thanks!
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
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| 2 L A T E S T R E P L I E S (Newest First) |
| soapmommy60543 |
Posted - Apr 13 2013 : 06:40:50 AM
I like the idea of canning up the base. I could make up a bunch of "soup base", not just the plain stock, and use it for all kinds of soups. Great idea, Angie!
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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| emsmommy5 |
Posted - Apr 12 2013 : 7:55:58 PM
Usually not. Things with milk products tend to separate or get weird. I typically can up the base... like celery and then blend it in the pan with the milk and thickener when I am ready to use it.
Not to say you couldn't try. Just do a small batch and see how it turns out. Just in case. =)
Do what you love, love what you do. |
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