Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it (boil
for full hour). I heat the jar and lid in oven to apx 200F for a while.
Remove soup from stove and pour directly into hot jar and cover with lid.
Allow to cool a few hours. Will it work? If not, why? What problems will
arise? Please post. Thanks.

DB

"DB" wrote in message
nk.net...
Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it (boil
for full hour). I heat the jar and lid in oven to apx 200F for a while.
Remove soup from stove and pour directly into hot jar and cover with lid.
Allow to cool a few hours. Will it work? If not, why? What problems
will arise? Please post. Thanks.

DB



first off, we don't know what you are putting in your recipe........

2nd, how will you be storing it?

how long is 'a while'

will it work? what are you trying to accomplish?

"Kathi Jones" wrote in message
...

"DB" wrote in message
nk.net...
Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it (boil
for full hour). I heat the jar and lid in oven to apx 200F for a while.
Remove soup from stove and pour directly into hot jar and cover with lid.
Allow to cool a few hours. Will it work? If not, why? What problems
will arise? Please post. Thanks.

DB



first off, we don't know what you are putting in your recipe........

2nd, how will you be storing it?

how long is 'a while'

will it work? what are you trying to accomplish?



I'm trying to can w/o doing the water bath or pressure canner. Like
another way.

Ok, let simplify it. Instead of soup, let's say...milk. If milk is cooked
covered for 30 min or more, won't it kill the bacteria? And if the jar and
lid are heated in the oven to around 200F for 30 min, won't that sterilize
it? I mean what can live on a piece of dry glass at 200F. So if the boiling
hot milk is poured into the hot jar and the hot lid is placed on it, and
when it cools it forms a great vacuum, will it be preserved and safe to eat
say, 3 months down the line if stored at room temp? If not, why not.
Thanks.

"DB" wrote in message
ink.net...

"Kathi Jones" wrote in message
...

"DB" wrote in message
nk.net...
Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it
(boil for full hour). I heat the jar and lid in oven to apx 200F for a
while. Remove soup from stove and pour directly into hot jar and cover
with lid. Allow to cool a few hours. Will it work? If not, why? What
problems will arise? Please post. Thanks.

DB



first off, we don't know what you are putting in your recipe........

2nd, how will you be storing it?

how long is 'a while'

will it work? what are you trying to accomplish?



I'm trying to can w/o doing the water bath or pressure canner. Like
another way.

in the home canning situation, there is no other way...period.

oh....milk...that's different that creamed soup then, isn't it....? and why
would you want to do that with milk? You can't buy milk in 3 months? Can't
you get the powdered kind?

again...what is your ultimate goal here?





Ok, let simplify it. Instead of soup, let's say...milk. If milk is
cooked covered for 30 min or more, won't it kill the bacteria? And if the
jar and lid are heated in the oven to around 200F for 30 min, won't that
sterilize it? I mean what can live on a piece of dry glass at 200F. So if
the boiling hot milk is poured into the hot jar and the hot lid is placed
on it, and when it cools it forms a great vacuum, will it be preserved and
safe to eat say, 3 months down the line if stored at room temp? If not,
why not. Thanks.

"Kathi Jones" wrote in message
...

"DB" wrote in message
ink.net...

"Kathi Jones" wrote in message
...

"DB" wrote in message
nk.net...
Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it
(boil for full hour). I heat the jar and lid in oven to apx 200F for a
while. Remove soup from stove and pour directly into hot jar and cover
with lid. Allow to cool a few hours. Will it work? If not, why? What
problems will arise? Please post. Thanks.

DB



first off, we don't know what you are putting in your recipe........

2nd, how will you be storing it?

how long is 'a while'

will it work? what are you trying to accomplish?



I'm trying to can w/o doing the water bath or pressure canner. Like
another way.

in the home canning situation, there is no other way...period.

oh....milk...that's different that creamed soup then, isn't it....? and
why would you want to do that with milk? You can't buy milk in 3 months?
Can't you get the powdered kind?

again...what is your ultimate goal here?





Ok, let simplify it. Instead of soup, let's say...milk. If milk is
cooked covered for 30 min or more, won't it kill the bacteria? And if
the jar and lid are heated in the oven to around 200F for 30 min, won't
that sterilize it? I mean what can live on a piece of dry glass at 200F.
So if the boiling hot milk is poured into the hot jar and the hot lid is
placed on it, and when it cools it forms a great vacuum, will it be
preserved and safe to eat say, 3 months down the line if stored at room
temp? If not, why not. Thanks.





We're talking canned milk. Why isn't something I want to get into here. No
need. Anyway, I laid out the technique completely. So will it work?

Oh pshaw, on Mon 04 Sep 2006 01:53:12p, DB meant to say...

Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it
(boil for full hour). I heat the jar and lid in oven to apx 200F for a
while. Remove soup from stove and pour directly into hot jar and cover
with lid. Allow to cool a few hours. Will it work? If not, why? What
problems will arise? Please post. Thanks.

DB



No. It's not safe. Follow established and tested procedures and you'll live
thru puberty.

--
Wayne Boatwright
__________________________________________________

URA Redneck if your dog can smoke a cigarette.

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Mon 04 Sep 2006 01:53:12p, DB meant to say...

Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it
(boil for full hour). I heat the jar and lid in oven to apx 200F for a
while. Remove soup from stove and pour directly into hot jar and cover
with lid. Allow to cool a few hours. Will it work? If not, why? What
problems will arise? Please post. Thanks.

DB



No. It's not safe. Follow established and tested procedures and you'll
live
thru puberty.

--
Wayne Boatwright
__________________________________________________

URA Redneck if your dog can smoke a cigarette.



Why isn't it safe? Just Curious. If the bacteria is dead, then what's the
problem?

DB wrote:

"Kathi Jones" wrote in message
...

"DB" wrote in message
nk.net...
Like I said, I'm a Newbie, so don't be rude. I'm just curious.
Idea for canning cream based soup. First I cook the heck out of it (boil
for full hour). I heat the jar and lid in oven to apx 200F for a while.
Remove soup from stove and pour directly into hot jar and cover with lid.
Allow to cool a few hours. Will it work? If not, why? What problems
will arise? Please post. Thanks.
DB


first off, we don't know what you are putting in your recipe........
2nd, how will you be storing it?
how long is 'a while'
will it work? what are you trying to accomplish?


I'm trying to can w/o doing the water bath or pressure canner. Like
another way.


Ok, let simplify it. Instead of soup, let's say...milk. If milk is cooked
covered for 30 min or more, won't it kill the bacteria? And if the jar and
lid are heated in the oven to around 200F for 30 min, won't that sterilize
it? I mean what can live on a piece of dry glass at 200F. So if the boiling
hot milk is poured into the hot jar and the hot lid is placed on it, and
when it cools it forms a great vacuum, will it be preserved and safe to eat
say, 3 months down the line if stored at room temp? If not, why not.
Thanks.

DB - The main idea of home canning is to reduce the initial germ count and
prevent various bad germs from growing. The germs are everywhere. The minute you
take the jars out of the oven, they may be infected. The worst of germs (laying
about everywhere) is botulism and it takes an *airless*, neutral to higher pH
(above 4.6), and temps up 32-240F to grow. It is relatively rare, but deadly.
Even a mild infection can leave a person crippled for life. And it generally
doesn't cause the foodstuff to smell bad. That's the idear with the airless seal
- it makes it an ideal playground. We haven't even got to molds (and/or their
spores), which grow after you open the product. Or even grow inside and you
can't see them. There are about a dozen deadly germs that can be avoided.
You might die. Or worse, your loved ones might die and you could watch and not
be able to do anything to help.
Using the right tools, the right recipes, and corresponding with us for new
ideas is fun and safe. You can choose.
I buy some cream soups to keep on the shelf because I don't have a pressure
canner. Yet.
Okay?
PS - as a cook, I can't think of anything more loathsome than milk boiled all
to pieces. I think it would get lumpy or separate or something. Why not make
cheese? Even flavored cheese. But even this requires the proper method, tools,
and skills.
Edrena, pickle fiend.

DB wrote:
"Kathi Jones" wrote in message
...

We're talking canned milk. Why isn't something I want to get into here. No
need. Anyway, I laid out the technique completely. So will it work?

No.

Regards,

Mike/

DB wrote:
Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it (boil
for full hour). I heat the jar and lid in oven to apx 200F for a while.
Remove soup from stove and pour directly into hot jar and cover with lid.
Allow to cool a few hours. Will it work? If not, why? What problems will
arise? Please post. Thanks.



You probably won't die from it, but if it does go bad it will probably
kill you. Do you really want to take a chance?

Simmering for an hour will kill all the bacteria, but will not kill
botulism spores. Any kind of cream soup will have a relatively high pH.
When it cools and draws a vacuum, it'll be a perfect environment for a
botulism infection to take hold.

If there's no botulism spores (actually, Clostridium botulinum),
everything is probably OK. If there are botulism spores and if they
sprout, the soup will go toxic enough to kill you before there's any
other sign of spoilage.

How about this: Make your big batch of soup and pour it up hot into hot
sterilized pint canning jars. Seal the way you were talking about, and
put them in the coldest part of your refrigerator once they cool a bit.
They should stay like that for weeks -- unless mold spores get in when
you're pouring them and they cause it to spoil, but in that case you'll
see the mold on top when you open them.

Best regards,
Bob

The Joneses wrote:

DB - The main idea of home canning is to reduce the initial germ
count and
prevent various bad germs from growing. The germs are everywhere. The minute you

You might die. Or worse, your loved ones might die and you could watch and not
be able to do anything to help.


Using the right tools, the right recipes, and corresponding with us for new
ideas is fun and safe. You can choose.

Okay?


PS - as a cook, I can't think of anything more loathsome than milk boiled all
to pieces. I think it would get lumpy or separate or something. Why not make

Edrena,


No advice better.!

I wish I lived near you or George Shirley because I would sure make
friends with you right away. This is one of my favorite lists to follow.

Regards,

Mike in San Jose, CA

"mr p." wrote:

The Joneses wrote:

DB - The main idea of home canning is to reduce the initial germ
count and
prevent various bad germs from growing. The germs are everywhere. The minute you

You might die. Or worse, your loved ones might die and you could watch and not
be able to do anything to help.

Using the right tools, the right recipes, and corresponding with us for new
ideas is fun and safe. You can choose.

Okay?

PS - as a cook, I can't think of anything more loathsome than milk boiled all
to pieces. I think it would get lumpy or separate or something. Why not make

Edrena,

No advice better.!

I wish I lived near you or George Shirley because I would sure make
friends with you right away. This is one of my favorite lists to follow.

Regards,

Mike in San Jose, CA

Oh shoot, y'all ain't far - just as close as yer keyboard. George and the others are
real peaches tho and my personal avatars of St. Vinaigrette and St. Sucros. It's my
favorite list, too. Very civilized.
Edrena in West Taxes.

"DB" wrote in message
ink.net...

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Mon 04 Sep 2006 01:53:12p, DB meant to say...

Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it
(boil for full hour). I heat the jar and lid in oven to apx 200F for a
while. Remove soup from stove and pour directly into hot jar and cover
with lid. Allow to cool a few hours. Will it work? If not, why? What
problems will arise? Please post. Thanks.

DB



No. It's not safe. Follow established and tested procedures and you'll
live
thru puberty.

--
Wayne Boatwright
__________________________________________________

URA Redneck if your dog can smoke a cigarette.



Why isn't it safe? Just Curious. If the bacteria is dead, then what's
the problem?

Here is a great reference page in regard to Botulism:

http://www.ext.colostate.edu/pubs/foodnut/09305.html

The fact that you are removing the oxygen and the soup is probably not high
enough in acid is why you don't want to experiment.

Hope that helps.


Chuck

Oh pshaw, on Mon 04 Sep 2006 04:35:35p, DB meant to say...


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Mon 04 Sep 2006 01:53:12p, DB meant to say...

Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it
(boil for full hour). I heat the jar and lid in oven to apx 200F for
a while. Remove soup from stove and pour directly into hot jar and
cover with lid. Allow to cool a few hours. Will it work? If not,
why? What problems will arise? Please post. Thanks.

DB



No. It's not safe. Follow established and tested procedures and
you'll live thru puberty.

--
Wayne Boatwright
__________________________________________________

URA Redneck if your dog can smoke a cigarette.



Why isn't it safe? Just Curious. If the bacteria is dead, then what's
the problem?

IIRC, some bacteria survive at higher temperatures, but I'm not an expert.
I just follow directions and don't take chances.

--
Wayne Boatwright
__________________________________________________

Sylvester Stallone: The thinking man's Chuck Norris.

"Luv2golf" wrote in message
. ..

"DB" wrote in message
ink.net...

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Oh pshaw, on Mon 04 Sep 2006 01:53:12p, DB meant to say...

Like I said, I'm a Newbie, so don't be rude. I'm just curious.



Idea for canning cream based soup. First I cook the heck out of it
(boil for full hour). I heat the jar and lid in oven to apx 200F for a
while. Remove soup from stove and pour directly into hot jar and cover
with lid. Allow to cool a few hours. Will it work? If not, why? What
problems will arise? Please post. Thanks.

DB



No. It's not safe. Follow established and tested procedures and you'll
live
thru puberty.

--
Wayne Boatwright
__________________________________________________

URA Redneck if your dog can smoke a cigarette.



Why isn't it safe? Just Curious. If the bacteria is dead, then what's
the problem?

Here is a great reference page in regard to Botulism:

http://www.ext.colostate.edu/pubs/foodnut/09305.html

The fact that you are removing the oxygen and the soup is probably not
high enough in acid is why you don't want to experiment.

Hope that helps.


Chuck




Good Page. Thanks!