Canning Soups and Chili???

[TanksHill]

I made a great pot of chicken barley soup/chili last night and since I had the canner out I thought I might can half the pot. So I checked the Presto canning book and it said

"No soups with barley, rice, pasta or spit peas because they may foam, froth, sputter and clog the vent pipe"

Is this true????

Ugggg, Never mind I just answered my own question. It was Pressure cooking they were talking about not canning. I can see now how the soup could bubble and end up in the vent pipe.

So whats the deal with Pressure canning soups and stews???? What pressure and how long??? Is it safe?

 

[2dream]

According to the Ball Book of Canning. Chili is 10lbs of pressuer for 75 minutes for pints, 90 minutes for quarts. (thats for chili with hamburger.) But chicken soup is the same time and pressure so I would use that pressure and time.

(Oh are you canning that to bring to me when you pick me up to go to Metal Peddlers Retreat)? He said you were picking me up. LOL

 

[farmerlor]

I made a great pot of chicken barley soup/chili last night and since I had the canner out I thought I might can half the pot. So I checked the Presto canning book and it said

"No soups with barley, rice, pasta or spit peas because they may foam, froth, sputter and clog the vent pipe"

Is this true????

Ugggg, Never mind I just answered my own question. It was Pressure cooking they were talking about not canning. I can see now how the soup could bubble and end up in the vent pipe.

So whats the deal with Pressure canning soups and stews???? What pressure and how long??? Is it safe?

I can soups all year long. The basic rule of thumb is that if it has meat in it you'll can quarts at 90 minutes. If there's no meat it's 75. You can can with barley but you want to put it in there uncooked, you can't put in too much and the broth of the soup has to be very liquid. I've heard of people canning with rice but it seems to get very mushy.

 

[freemotion]

Farmerlor to the rescue! So, would you say a tablespoon of dry pearled barley per quart? And how is the texture after 90 minutes at 11 lbs? Still barley? And do you need to leave any headspace, or does the barley just take up the liquid?

Have you tried to use wheat berries instead? They require a long cooking time, so I thought they might hold up to pressure canning.

ETA: I have several boxes of empty quart jars now, mocking me......

 

[TanksHill]

2 Dream sorry but didn't you hear we have switched up our plans. We are heading towards Yellowstone instead.

Thanks for the canning tips. I ended up putting the soup in a zip lock and freezing it. the barley I use for this specific recipe is quick barley. Makes for an easy last minute pantry meal. It definitely would not hold up canning now that you mention it.

 

[farmerlor]

Farmerlor to the rescue! So, would you say a tablespoon of dry pearled barley per quart? And how is the texture after 90 minutes at 11 lbs? Still barley? And do you need to leave any headspace, or does the barley just take up the liquid?

Have you tried to use wheat berries instead? They require a long cooking time, so I thought they might hold up to pressure canning.

ETA: I have several boxes of empty quart jars now, mocking me......

I think a tablespoon per quart would be just about right. Yes, you'll still need some headspace and the barley will take up some of your liquid so make sure your soup is soupy.
Hmmmm, wheat berries.....I'll bet that would work really well in a beef vegetable soup.

 

[TanksHill]

I wonder if you could just can the wheat berries all by them selves? I know there really easy to make but it's a time thing. Might be nice to have them on hand.

I told you I am going canning crazy!!!

 

[freemotion]

I had a strong feeling you would come over to the dark side.....I will be trying both the barley and the wheat berries in some soup this summer, when I start canning again.....after I recover from spring!

 

[nightshade]

I have never canned soups, I really hope to try some this year though.

 

[freemotion]

Think about what meals are really good in the crockpot, and can those mostly, as the pressure canning REALLY cooks the food. Leave out pasta, rice, etc and add in later if you desire....or use the whole grains as just mentioned.....I'll let you know how it goes when I try it!