"Mark & Shauna" wrote in message ...
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?
I guess I don't understand your question. Or rather, I don't understand your
statement that no individual veggie requires more than 50 minutes. Using the
same site (
http://www.uga.edu/nchfp/how/can_04/corn_kernel.html), you can
see that whole kernel corn, which is in the list of mixed veggies you
referenced, required 85 minutes for processing. The mixed veggies says 90
minutes. That's only a 5 min difference. That could simply be a 'safety'
addition or it could be to handle some other veggie (they say you can add
other veggies).
My best guess (please note I said 'guess') is that it is a density issue
because the corn can fill in spaces from other veggies and 'hide' from the
heat.