{"id":2967,"date":"2013-02-01T03:00:42","date_gmt":"2013-02-01T08:00:42","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=2967"},"modified":"2013-02-01T03:00:42","modified_gmt":"2013-02-01T08:00:42","slug":"q-and-a-canning-soup-induction-stovetop-rancid-brown-rice","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2013\/02\/01\/q-and-a-canning-soup-induction-stovetop-rancid-brown-rice\/","title":{"rendered":"Q and A: canning soup, induction stovetop, rancid brown rice"},"content":{"rendered":"

Canning soup<\/strong><\/p>\n

I live by myself and I have had two soup suppers lately and I have a lot of soup left over. I’m eating soup three times a day. I have baked potato with lots of cheese sauce in it, broccoli cheese, sauerkraut soup, 4B’s tomato. Can I can this, and if so, how? My oldest is telling me that I can’t can anything with milk or flour, is this true?<\/em><\/p>\n

Jean Groen<\/em><\/p>\n

Usually if you can food with milk in it, the milk will kind of separate and look unappetizing.\u00a0 A little flour is fine, but you shouldn’t can a thick soup. It would possibly be too dense for safe processing as the required temperature may not reach the centers of the jars long enough. With any mixed recipes, can using the method (water bath or pressure) required for the single ingredient with the most time requirements. Often this is meat or corn, both requiring long pressure canner times.\u00a0 Remember, you can always freeze your extra soup. — Jackie<\/p>\n

Induction stovetop<\/strong><\/p>\n

I am interested in replacing my old stove with an induction stove top.\u00a0 It is so hot and humid in SE Virginia in the summers so it would be nice to heat just the pan and not the surrounding air.\u00a0 I understand it is not recommended to can on a regular flat stove top.\u00a0 Do you think\u00a0 this is also true for an induction stove top? \u00a0<\/em><\/p>\n

Sheryl<\/em>
\nNewport News, Virgina<\/em><\/p>\n

I’m afraid induction stove tops come with the same warning by the manufacturers about not using them for canning.\u00a0 I’m sure folks do use them against manufacturer’s warnings, but I’d be leery about buying a new stove and using it for canning.\u00a0 Any readers out there with more information for Sheryl? — Jackie<\/p>\n

Rancid brown rice<\/strong><\/p>\n

After reorganizing my pantry and storage I found a container, about two or three pounds of brown rice that smells rancid or strong. What can I do with it now that it has gone bad? Is there a way to save it, and can it, or should I cook it up and feed it to livestock? If feeding it is my only option, can I feed it to my chickens? <\/em><\/p>\n

Rebekah Robbins<\/em>
\nRichmond, Indiana<\/em><\/p>\n

Sometimes you can save rancid dry foods by placing them on a cookie sheet and gently heating in the oven for about 20 minutes at the lowest temperature your oven will maintain. Stir often to prevent scorching. When done, cool and sniff to see if it worked. You can sometimes use rancid smelling rice in a spicy recipe that has ingredients to mask the smell. I’d give it a whirl and see.\u00a0 If it doesn’t work, your chickens will sure love you. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Canning soup I live by myself and I have had two soup suppers lately and I have a lot of soup left over. I’m eating soup three times a day. I have baked potato with lots of cheese sauce in it, broccoli cheese, sauerkraut soup, 4B’s tomato. Can I can this, and if so, how? […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2967"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=2967"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/2967\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=2967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=2967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=2967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}