Canning soup
I have a recipe for a “diet soup” that comes with instructions for varying it up with Asian, Mexican flavors, etc. It occurred to me that I see no reason it can’t be pressure canned. Is it safe for canning? Do you think the zucchini and spinach would get mushy during the canning process? Is this one of those things I could just divide the ingredients up between jars, and let the canning process cook it?
Barb Mundorff
Youngstown, Ohio
I’m sure your soup can be safely pressure canned. As I don’t have the ingredients, I can’t give specifics, but in general you must can at 10 pounds pressure using the time required for the ingredient requiring the longest time of all ingredients. No, the zucchini and spinach won’t get overly mushy but DO steam the spinach a bit to wilt it down in bulk before canning and heat the ingredients thoroughly before putting in the jar. — Jackie
Canning pecans
Have you ever tried to can pecans with Tattler lids? I have tried numerous times but I cannot get them to seal even though I am doing everything by the book. Do you have any suggestions? I still have some of last years pecans in the shell that have not turned. I know that they will soon and due to a terrible spring I am not getting any off of my tree this year, so I need to save all that I can.
Staci Henderson
Murfreesboro, Arkansas
Yes, I have. I’ve done both walnuts and pecans and haven’t had trouble with them sealing. Are you following Tattler instructions? They are different than Kerr or Ball instructions in that you will be barely “fingertip” tightening the rings when you put them into the canner and then immediately tightening the rings after taking them out. Remember, it’s 10 minutes at 5 pounds pressure. If you can’t get jars to seal, I’d call Tattler. They’re great at helping folks walk through using their lids. (If you just can’t get them to work, use regular lids for your pecans.) — Jackie
Canning potatoes
I canned some potatoes and then gave them a hot water bath. I then realized that I was supposed to pressure can them. Two weeks has passed. Can I still pressure can them?
Amy Mergen
Sartell, Minnesota
I’m real sorry but those potatoes are toast. There’s no way they’d be safe to re-can after two weeks. Remember to always pressure can ALL vegetables and meats. — Jackie
Thanks Jackie, I canned @ 10lbs for 10 min. I had an electric stove and had trouble maintaining less than 10 lbs. We had propane put in and a “new” gas range now. If the pressure wasn’t the problem,I must have slipped up and not toasted long enough. I will be extra careful this year !! I’m not dumping out all my jars as I need them I’ll open those first and hope for the best. Hope you are feeling better.
Laura,
Did you can them at 5 pounds pressure for 10 minutes? I’ve never had canned nuts go rancid and I’ve got pecans from New Mexico that I canned in 1998. Did you toast them for a fairly long time; like 20 minutes or so on low heat, in the oven on a cookie sheet? Maybe they weren’t completely toasted? I sure wish I could transport down to you and be with you while you can them. We’d get it figured out. Hopefully this year will go better. And maybe all of your jars aren’t rancid. I hope. I hope.
Staci, we enjoy visiting Murfreesboro, although we haven’t been in a while we love the diamond mine !!
Cheap hands on fun.
Jackie,
RE: pecans, last year I canned a lot of toasted pecans (I use them in almost everything) Yesterday I decided to make a pie, my pecans are rancid. I have about 30 pints left. all jars are sealed and I store them in a dark closet.I toast and pressure can the pecans. It will soon be time to start again and my trees are loaded. I sure don’t want a repeat of this loss, any ideas as to what happened ?
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