zxcvbob wrote:
Mark & Shauna wrote:
SCUBApix wrote:
"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.
I was speaking moreso for the list of veggies I presented in my original
post, and then reposted yet again. My clarification was in an attempt
to not get replies like "buy I always have meat". I said nothing of
canning meat and infact gave the list of vegetables I had available from
the final harvest of the garden, again in the original post.
To clarify again, none of the veggies in MY list call for such times and
I was merely asking that if your ingredients dont match that of the
vegetable soup / stock recipes on the site is it ok to do as the one
reply stated and use the longest time for the ingredient list. It
would seem crazy to me to can for corn when there is no corn in the
canner. There is no meat in the canner, there are no beans in the
canner, etc.. The ingredients are listed.
Mark
Are you afraid you will overcook the soup? An extra 10 or 15 minutes in
the pressure canner adds very little to the energy used or the total
time it takes to do a batch.
Bob
Wow, this seems to be a very elusive answer, heehee. No I am not
affraid at all of overcooking the soup. It could cook all day and be
fine. I am wondering for a multitude of reasons.
First, we live off grid and are very energy concious so wether it takes
a little or a lot more fuel to can for longer the bottom line is its
more. What is the point of burning even a modest amount more if it is
not neccesary? If it is neccesary I have no problem with it but its
foolish if its not.
Second, if we can for 75, 80, or 90 minutes based on some recipes with
ingredients we dont have we are wasting anywhere from 15 to 30 minutes
per canner load(based on a 60 minute time for the ingredients we DO
have). This equates to anywhere from 1 to 3 canner loads that are lost
over the course of a days canning. If we can at 90 minutes thats 6 hours
of canning time for four loads. Coupled with the preparing, packing, and
so on thats a good day for us. However if we can for 60 minutes instead
this 4 loads now become only 4 hours for the same 4 batches plus
preparing. This would mean we could probably turn out one or two more
batches in the same days work. Maybe everyone else doesnt mind the
extra 2 hours but I would rather turn that 2 hours into another 7 to 14
quarts out of the canner rather than some wasted fuel and time. The very
little time added to a batch is true for a single batch but in a days
canning 15-30 minutes of unnecessary canning time can equate to 2 or
more additional loads.
If it is necessary thats fine but so far it isnt sounding like it is.
Mark