MarilynŠ wrote:
In ,
Mark & Shauna took a deep breath, sighed and spoke thusly:
I went to http://www.uga.edu/nchfp/how/can_04/soups.html after having
selcted "vegetable soups" and was shocked to see 75 minutes for soups?
We are harvesting the last of our garden and were planning a huge
batch of leeks, cabbage, carrots, squash, etc. into a large vegetable
soup or base. The 75 minute processing time seemed unreasonably long.
Is this what you all do?
Mark
Yep, but then my soup always contains some form of meat or poultry. However, looking at
the processing time for just various types of vegetables by themselves, not in soup or
anything, many of them do take that long to process just on their own. So with a
combination of different vegetables, you have to go for the one with the longest
processing time, which is why soup has such a long processing time.
Well I guess my question is, for instance, on this page:
http://www.uga.edu/nchfp/how/can_04/...egetables.html
There is a recipie for canning mixed vegetables. Not all of the
individual vegetables are listed on the NCHFP page for individual
canning but from what I can see there isnt a veggie in the list that
individually would requrire more than 50 minutes to be canned on its own
and yet the site calls for 90 minutes? Is this a density issue?
My initial question refers to harvesting the last of the garden which in
our case equates to leeks, cabbage, some carrots, okra, some crooknecks.
None of which are enough to can a full batch on their own. Our thought
was to make a soup base out of all these ingredients. If we used the
longest canning time we wouldnt hit the 75-90 minutes many of these
show. In our caution we thought we would ask as we would go with the
longer time to be safe but we are always thinking of the $$ in the
propane tank.
Any input appreciated...
Mark