hello,

i am interested in bringing some of my soups to our local farmers
market. ive done some searches in this group's archive and learned a
few things, but i also wanted to ask current readers.

there seems to be controversy over cream-based soups -- can it be
done? (i have some bisques that would be nice to share at the
market).

many posts also said to use established canning recipes. however for
me the point is to share my special recipes -- will i have to learn
now to "convert" them to canning-safe versions?


thanks!
sm

i did find this, which mentions milk:

"Foods such as red meats, sea food, poultry, milk, and all fresh
vegetables, with the exception of most tomatoes, fit into the low acid
group since they have an acidity, or pH level, of 4.6 or higher. The
temperature which must be reached and maintained (for a specified
amount of time) to kill the bacteria is 240 F. This temperature can be
reached only by creating steam under pressure."

http://www.canningpantry.com/using-p...e-canners.html


sm

On Fri, 01 Jun 2007 12:14:39 -0700, wrote:

hello,

i am interested in bringing some of my soups to our local farmers
market. ive done some searches in this group's archive and learned a
few things, but i also wanted to ask current readers.

there seems to be controversy over cream-based soups -- can it be
done? (i have some bisques that would be nice to share at the
market).

many posts also said to use established canning recipes. however for
me the point is to share my special recipes -- will i have to learn
now to "convert" them to canning-safe versions?


thanks!
sm


I certainly don't want to throw cold water on your entrepreneurial
enterprise but, I'd suggest you do some extensive reading on the
National Centre for Home Food Preservation (NCHFP) web site,
www.uga.edu/nchfp/.
Pay particular attention to the info on selling your home canned
products. To save you some time here's a direct link
http://tinyurl.com/2u55vp

Here's a copy and paste of one of the questions in the bulletin "Food
Preservation Frequently Asked Questions" by the University of
Minnesota Extension Service (http://tinyurl.com/2sql8d)

Quote
Q: Is there a recipe for cream of tomato soup that is safe to can?
A: Home-developed recipes, like soup, may be dangerous when canned
unless research-tested recipes are used. NEVER thicken soups with
cornstarch, flour or tapioca before canning. There is no safe method
for canning milk or milk products at home that yields an edible
product. We suggest you can your tomato soup without milk or thickener
and add the milk/cream or thickener when you are ready to serve it.
Unquote

That pretty well precludes your cream-based soups for resale. I'm sure
you don't want to be selling an unsafe or inedible product.
Then there's the liability issues....

Ross.

wrote in message
oups.com...
i am interested in bringing some of my soups to our local farmers
market. ive done some searches in this group's archive and learned a
few things, but i also wanted to ask current readers.
there seems to be controversy over cream-based soups -- can it be
done? (i have some bisques that would be nice to share at the
market).
many posts also said to use established canning recipes. however for
me the point is to share my special recipes -- will i have to learn
now to "convert" them to canning-safe versions?
thanks!
sm

I would convert. An alternative, providing it is approved under your local
farmers' market rules (which are different than other businesses in my
state), is to pour the fresh soup in mason jars and cap. Be sure to sell it
as *fresh* soup, which must be kept refrigerated at all times and used
within 3? days. About the same as any other leftover. Be sure to emphasize
that it is *not* canned, pasteurized or prepared for long keeping. Might
work. If you can keep it cold at the market. Chancy business all around. I
might buy it and might not, depending on how much I trusted you.
Can you sell the dried ingredients in a bag with the preparation
instructions?
Edrena

wrote:
On Fri, 01 Jun 2007 12:14:39 -0700, wrote:

hello,

i am interested in bringing some of my soups to our local farmers
market. ive done some searches in this group's archive and learned a
few things, but i also wanted to ask current readers.

there seems to be controversy over cream-based soups -- can it be
done? (i have some bisques that would be nice to share at the
market).

many posts also said to use established canning recipes. however for
me the point is to share my special recipes -- will i have to learn
now to "convert" them to canning-safe versions?


thanks!
sm


I certainly don't want to throw cold water on your entrepreneurial
enterprise but,...
...Q: Is there a recipe for cream of tomato soup that is safe to can?
A: Home-developed recipes, like soup, may be dangerous when canned
unless research-tested recipes are used. NEVER thicken soups with
cornstarch, flour or tapioca before canning. There is no safe method
for canning milk or milk products at home that yields an edible
product. We suggest you can your tomato soup without milk or thickener
and add the milk/cream or thickener when you are ready to serve it.

Well, in addition to Edrena's wise comments--and she should be paid
attention to as a farmers' marketeer--what about the possibility of
selling a canned "base" with instructions on how to prepare?

Then again, the note about research-tested recipes is always a good one
to follow.

Perhaps you need to take your recipes to a small producer who has the
proper equipment (I remember George Shirley talking about retorts and
whatnot) and can make them for you.

B/

On Fri, 01 Jun 2007 12:14:39 -0700, wrote:

hello,

i am interested in bringing some of my soups to our local farmers
market. ive done some searches in this group's archive and learned a
few things, but i also wanted to ask current readers.

there seems to be controversy over cream-based soups -- can it be
done? (i have some bisques that would be nice to share at the
market).

many posts also said to use established canning recipes. however for
me the point is to share my special recipes -- will i have to learn
now to "convert" them to canning-safe versions?


thanks!
sm

The first things you need to do is check with the Farmers Market to
see what their rules are about what can be sold there and how it must
be handled. You may also need to get approval from your local health
department in order to make food for sale.

And check with your insurance agent to see if you are covered for
liability if someone gets sick from eating your food.

If you get past those hurdles you better sit down and figure out
exactly how much it will cost you to make each jar of soup, including
your utilities, cost of jars and a profit. How much will you have to
charge and will people be willing to pay that for them?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article ,
wrote:


Ross.

Hey, Ross!! Where've you been? Or have I been asleep at the keyboard?
Nice to see you!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

On Sat, 02 Jun 2007 19:12:06 -0500, Melba's Jammin'
wrote:

In article ,
wrote:


Ross.

Hey, Ross!! Where've you been? Or have I been asleep at the keyboard?
Nice to see you!

Hi Barb.

Nope, you haven't been asleep. I still read RFP and RFC regularly but,
don't post too often unless it's a subject that catches my interest.
On this particular soup canning subject, I'd hate to see someone who
has never canned before jump into producing stuff for sale and end up
in liability hell.
I'm keeping busy, just trying to keep up to Gerry and her boundless
gardening energy. She has had both hips replaced and she still leaves
me dragging my butt. We are running a bit behind this year, still
don't have everything planted.
Can't believe how much this old age stuff has slowed me down. A couple
of years ago, I was never going to get old.
One of our sons just advised us this week that we are going to be
great-grandparents again (that'll be the second).
Here's a link that my baby brother sent me yesterday. It has much I
can relate to ;-(.
http://www.youtube.com/watch?v=9yN-6PbqAPM

Best wishes,

Ross.

wrote in message
oups.com...
hello,

i am interested in bringing some of my soups to our local farmers
market. ive done some searches in this group's archive and learned a
few things, but i also wanted to ask current readers.

there seems to be controversy over cream-based soups -- can it be
done? (i have some bisques that would be nice to share at the
market).

many posts also said to use established canning recipes. however for
me the point is to share my special recipes -- will i have to learn
now to "convert" them to canning-safe versions?


thanks!
sm

As others have said here, it's not possible to home can items with dairy
products as ingredients.

Also, based on my own experience and the counsel of people here, you can't
successfully can soups with pasta or rice as an ingredient. I put up some
minestrone as an experiment with a bit of pasta added. Even though I put a
spoonful of uncooked macaroni in the jars before ladelling in the hot soup,
I ended up with pasta that was so mushy it was definitely unappetizing.

Having said all that I do have a recipe for a broccoli soup that is sort of
"creamy." It includes some white rice, and the canning process
disintegrates the rice and gives the soup a fairly creamy texture. I'd post
the recipe, but frankly it doesn't taste very good.

My recommendation is to start by making some tried-and-true canning recipes
for soup. The Southwestern Vegetable soup in the Ball Blue Book and The
Complete Guide (or whatever that most valuable book is called) truly rocks.

Once you're more familiar with the process, you can venture out a bit on
your own as long as you follow 2 basic rules: 1) Be sure your soup is not
too thick so that it heats in the canner appropriately, and 2) Always
process the longest length of time as determined by your ingredients. That
is, determine the canning time required for each ingredient in your soup and
then process for the longest of those times.

I love canning soup and other convenience foods. Hmm, I think I'll heat up
a jar of chicken soup for lunch.

Anny

On Jun 1, 5:26 pm, wrote:
I certainly don't want to throw cold water on your entrepreneurial
enterprise but, I'd suggest you do some extensive reading on the
National Centre for Home Food Preservation (NCHFP) web site,www.uga.edu/nchfp/.
Pay particular attention to the info on selling your home canned
products. To save you some time here's a direct linkhttp://tinyurl.com/2u55vp

Here's a copy and paste of one of the questions in the bulletin "Food
Preservation Frequently Asked Questions" by the University of
Minnesota Extension Service (http://tinyurl.com/2sql8d)

ill check those out, thanks.


sm

On Jun 2, 1:51 pm, The Cook wrote:
If you get past those hurdles you better sit down and figure out
exactly how much it will cost you to make each jar of soup, including
your utilities, cost of jars and a profit. How much will you have to
charge and will people be willing to pay that for them?

for the sake of this thread, we can assume those things have been
done. i am really more interested in the technique of preserving the
soup, not the business plan.

farmers markets aside, i am also interested in home canning my soups
for friends & family.


thanks,
sm

wrote in message
ups.com...
On Jun 2, 1:51 pm, The Cook wrote:
If you get past those hurdles you better sit down and figure out
exactly how much it will cost you to make each jar of soup, including
your utilities, cost of jars and a profit. How much will you have to
charge and will people be willing to pay that for them?

for the sake of this thread, we can assume those things have been
done. i am really more interested in the technique of preserving the
soup, not the business plan.

farmers markets aside, i am also interested in home canning my soups
for friends & family.

If you are doing it for friends and family, why not forget actually
canning the soups and just freeze them in canning/freezer jars
instead? That is what I do with my soups.

Loki

On Jun 4, 11:10 am, "Loki" wrote:

farmers markets aside, i am also interested in home canning my soups
for friends & family.

If you are doing it for friends and family, why not forget actually
canning the soups and just freeze them in canning/freezer jars
instead? That is what I do with my soups.

well, because im interested in both. its not a one or the other
situation. if i can find a technique that serves both needs, then
thats ideal.

also, shipping frozen soups to my out-of-state family doesnt sound
like a great idea.


thanks
sm

wrote in message
oups.com...
On Jun 4, 11:10 am, "Loki" wrote:

farmers markets aside, i am also interested in home canning my soups
for friends & family.

If you are doing it for friends and family, why not forget actually
canning the soups and just freeze them in canning/freezer jars
instead? That is what I do with my soups.

well, because im interested in both. its not a one or the other
situation. if i can find a technique that serves both needs, then
thats ideal.

also, shipping frozen soups to my out-of-state family doesnt sound
like a great idea.

Shipped overnight and packed in dry ice it's very easy and safe to do.

Loki

Loki wrote:
well, because im interested in both. its not a one or the other
situation. if i can find a technique that serves both needs, then
thats ideal.

also, shipping frozen soups to my out-of-state family doesnt sound
like a great idea.

Shipped overnight and packed in dry ice it's very easy and safe to do.

again: freezing does not suit both of my desired requirements. why
push freezing?


sm