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

Depending upon which combination of veggies I use to make soup (without
any meat, poultry) I pressure can for the longest timed veggie included.
The 75 minutes isn't unrealistic depending upon the veggies, the
thickness of the veggies and the thickness of the broth.
Kacey

Mark & Shauna wrote:
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


--
Outgoing messages scanned with Norton AntiVirus 2003

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.

--
Marilyn
-----------
"They got a name for the winners in the world
I want a name when I lose"

Marilyn© 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

"Mark & Shauna" wrote in message ...
Marilyn© 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.

SCUBApix wrote:
"Mark & Shauna" wrote in message ...

Marilyn© 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

Mark & Shauna wrote:

SCUBApix wrote:

"Mark & Shauna" wrote in message
...

Marilyn© 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

zxcvbob wrote:
Mark & Shauna wrote:

SCUBApix wrote:

"Mark & Shauna" wrote in message
...

Marilyn© 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

Mark & Shauna wrote:

zxcvbob wrote:

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


I think you will have to write to Dr. Nummer if you want an authoritative
answer.

I don't can things like soup until I am heating my house anyway. Heat from
the kitchen stove heats the house more efficiently than the furnace, so no
energy gets wasted. That may not entirely be true in your case.

While the canner is cooking, you can be doing other things (you just can't
go anywhere) so the time is not totally wasted either. But if you are
doing back-to-back canner loads, the extra processing time will slow you down.

Bob

"zxcvbob" & 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.
:
SNIP

: Mark
:
:
: I think you will have to write to Dr. Nummer if you want an
authoritative
: answer.
:
: I don't can things like soup until I am heating my house
anyway. Heat from
: the kitchen stove heats the house more efficiently than the
furnace, so no
: energy gets wasted. That may not entirely be true in your
case.
:
: While the canner is cooking, you can be doing other things (you
just can't
: go anywhere) so the time is not totally wasted either. But if
you are
: doing back-to-back canner loads, the extra processing time will
slow you down.
:
: Bob
: ==========

Hmmm, you've definitely found yourself in a pickle Mark. While I
would tend to think along your ideas (why can, time-wise, for
items that aren't in there...) I am NOT an expert nor do I play
one on TV. My first thought, if you did can the soups that long,
I would be concerned that the vegetables would be mushy (very
technical term). I freeze mine rather than can just because of
that "mushy" concern.

I dunno. Please keep us posted as to what you do and how they
turn out.

Cyndi

"Rick & Cyndi" wrote in news:O3Oeb.477488
$Oz4.315571@rwcrnsc54:

"zxcvbob" & 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.
:
SNIP

: Mark
:
:
: I think you will have to write to Dr. Nummer if you want an
authoritative
: answer.
:
: I don't can things like soup until I am heating my house
anyway. Heat from
: the kitchen stove heats the house more efficiently than the
furnace, so no
: energy gets wasted. That may not entirely be true in your
case.
:
: While the canner is cooking, you can be doing other things (you
just can't
: go anywhere) so the time is not totally wasted either. But if
you are
: doing back-to-back canner loads, the extra processing time will
slow you down.
:
: Bob
: ==========

Hmmm, you've definitely found yourself in a pickle Mark. While I
would tend to think along your ideas (why can, time-wise, for
items that aren't in there...) I am NOT an expert nor do I play
one on TV. My first thought, if you did can the soups that long,
I would be concerned that the vegetables would be mushy (very
technical term). I freeze mine rather than can just because of
that "mushy" concern.

I dunno. Please keep us posted as to what you do and how they
turn out.

Cyndi




It's the freezer for my soups, too, and for the same reason and another
reason, too. My perception of canned soups containing meat is that they
smell like dog food.

Wayne

zxcvbob wrote:
Mark & Shauna wrote:


zxcvbob wrote:


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



I think you will have to write to Dr. Nummer if you want an
authoritative answer.

I don't can things like soup until I am heating my house anyway. Heat
from the kitchen stove heats the house more efficiently than the
furnace, so no energy gets wasted. That may not entirely be true in
your case.

While the canner is cooking, you can be doing other things (you just
can't go anywhere) so the time is not totally wasted either. But if you
are doing back-to-back canner loads, the extra processing time will slow
you down.

Bob


We are on the edge of needing to heat the house (fall) and the garden is
finishing with a frost coming so wether we need the heat in the house or
not the vegetables need to come out of the garden and get canned. We
dont have a cellar completed yet so other than storing in the fridge for
a bit they will have to be canned wether it is 30 degrees outside or 90.
In any cases possible we hold our canning (in the fall) for cool/cold
rainy/cloudy days. However, we have a weatherstation in the house and
even on a full day of canning it only equates to a few degrees but I
agree with you, its heat and it is waste heat so it is surely better to
do it on a day when you need the heat rather than opening windows
because the house is too hot. We canned for about 12 hours yesterday in
the cloudy drizzle for this very reason.

While the canner is cooking we _are_ doing other things. Preparing the
next load. When we setup to can for a day there is very little wasted
time where we sit waiting for the canner. We have it setup so as soon as
the canner finishes, we pack, reload while the canner is still good and
warm, and do another load. This process continues until we collapse or
run out of food to can.

Two canning books we have that are a little bit old state the longest
ingredient method and the one reply here on the group said it as well.
The books being older was why we thought we would bounce it off everyone
here. I will mail Dr. Nummer to see what comes back and keep you posted.

Mark

I think the question is whether it's more cost-effective to *possibly*
use a bit more fuel or pay for a hospital stay.

B/

Rick & Cyndi wrote:
"zxcvbob" & 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.
:
SNIP

: Mark
:
:
: I think you will have to write to Dr. Nummer if you want an
authoritative
: answer.
:
: I don't can things like soup until I am heating my house
anyway. Heat from
: the kitchen stove heats the house more efficiently than the
furnace, so no
: energy gets wasted. That may not entirely be true in your
case.
:
: While the canner is cooking, you can be doing other things (you
just can't
: go anywhere) so the time is not totally wasted either. But if
you are
: doing back-to-back canner loads, the extra processing time will
slow you down.
:
: Bob
: ==========

Hmmm, you've definitely found yourself in a pickle Mark. While I
would tend to think along your ideas (why can, time-wise, for
items that aren't in there...) I am NOT an expert nor do I play
one on TV. My first thought, if you did can the soups that long,
I would be concerned that the vegetables would be mushy (very
technical term). I freeze mine rather than can just because of
that "mushy" concern.

I dunno. Please keep us posted as to what you do and how they
turn out.

Cyndi



Cyndi,
I suppose it depends on the soup. In our experience soups can sit on
the stove all day and really dont get to awful mushy but it is probably
the type of soups we make. We often make large batches so we can come in
from work and get some quick food. They get heated many many times
before they are gone and often times it seems the last bowls taste the
best. These soups that we can will be cooked again when they are used
with additional ingredients and such.
With regards to the freezer, again this is back to our lifestyle. We
live off grid (no utility power) and freezing is a very impractical way
to store food. While it would be nice to have a large chest freezer
chunking away on the electric meter in the basement we dont have that
option and our freezer in our fridge is what we rely on. It is full of
the things that need to be frozen or stuff from the garden that wasnt
enough to can or doesnt can well. For these reasons freezing is not an
option for us. We are far better served by canning and putting it on a
shelf where it doesnt cost us anything and will last for years.

Thanks,
Mark

Wayne Boatwright wrote:
"Rick & Cyndi" wrote in news:O3Oeb.477488
$Oz4.315571@rwcrnsc54:


"zxcvbob" & 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.
:
SNIP

: Mark
:
:
: I think you will have to write to Dr. Nummer if you want an
authoritative
: answer.
:
: I don't can things like soup until I am heating my house
anyway. Heat from
: the kitchen stove heats the house more efficiently than the
furnace, so no
: energy gets wasted. That may not entirely be true in your
case.
:
: While the canner is cooking, you can be doing other things (you
just can't
: go anywhere) so the time is not totally wasted either. But if
you are
: doing back-to-back canner loads, the extra processing time will
slow you down.
:
: Bob
: ==========

Hmmm, you've definitely found yourself in a pickle Mark. While I
would tend to think along your ideas (why can, time-wise, for
items that aren't in there...) I am NOT an expert nor do I play
one on TV. My first thought, if you did can the soups that long,
I would be concerned that the vegetables would be mushy (very
technical term). I freeze mine rather than can just because of
that "mushy" concern.

I dunno. Please keep us posted as to what you do and how they
turn out.

Cyndi





It's the freezer for my soups, too, and for the same reason and another
reason, too. My perception of canned soups containing meat is that they
smell like dog food.

Wayne

Well, I understand these are your soups but the thread was regarding
vegetable soup so the dog food factor really doesnt apply.
You would have to read my reply to cyndi about the freezer.

Thanks,
Mark