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Farm Kitchen:  Soup Canning Question  |
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hipmamato4
True Blue Farmgirl
51 Posts
danielle
wernersville
pa
USA
51 Posts |
 Posted - Jan 15 2009 : 5:04:03 PM
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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 |
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gramadinah
True Blue Farmgirl
3557 Posts
Diana
Orofino
ID
USA
3557 Posts |
Posted - Jan 15 2009 : 5:08:32 PM
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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 |
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Bonne
True Blue Farmgirl
3003 Posts
Bonne
Littleton
CO
USA
3003 Posts |
Posted - Jan 15 2009 : 5:36:43 PM
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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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hipmamato4
True Blue Farmgirl
51 Posts
danielle
wernersville
pa
USA
51 Posts |
Posted - Jan 15 2009 : 5:56:38 PM
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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 |
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SheilaC
True Blue Farmgirl
1948 Posts
Sheila
Vermont
USA
1948 Posts |
Posted - Jan 15 2009 : 7:58:11 PM
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| 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. |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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Lanna
True Blue Farmgirl
330 Posts
Lanna
A little town in Idaho
330 Posts |
Posted - Jan 16 2009 : 12:30:50 AM
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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 |
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hipmamato4
True Blue Farmgirl
51 Posts
danielle
wernersville
pa
USA
51 Posts |
Posted - Jan 16 2009 : 11:15:00 AM
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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 |
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Suzan
True Blue Farmgirl
659 Posts
suzanne
duncannon
pa
USA
659 Posts |
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Bellepepper
True Blue Farmgirl
1207 Posts
Belle
Coffeyville
KS
USA
1207 Posts |
Posted - Jan 16 2009 : 3:31:24 PM
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| 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? |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Jan 16 2009 : 3:54:03 PM
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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 |
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Lanna
True Blue Farmgirl
330 Posts
Lanna
A little town in Idaho
330 Posts |
Posted - Jan 17 2009 : 12:11:56 AM
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I just have the Complete Book of Preserving, more recipes than the Blue Book. 
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Lanna, mama to three little monkeys |
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Farm Kitchen: Soup Canning Question |
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Soup Canning Question
