On Thu, 16 Dec 2010 17:33:46 -0500, "KW" <keith_w.net> wrote:

>OK, so I made a 4 gallon batch of ham and bean soup today with the plans to
>can the leftovers. Usually I get the beans about 1/2 to 3/4 of the way done
>and then process in the canner. This time work got in the way and I wound up
>slow simmering them longer than planned and they are completely done. Nice
>composition and mouth feel now, but I'm worried that they will turn to mush
>by the time they are finished processing in the canner.
>
>
>Whatcha think, do I just need to spread the wealth and find homes for
>several batches to be eaten soon or is it worth a shot in the canner?
>
>KW
>

I think that adding some Pickle Crisp (the Ball brand name for a calcium chloride
product) would crisp up the beans, and perhaps some other ingredients in your
soup. (IIRC, not the meat.)
This might take more than a few weeks to be noticeable.
-
IMO, soup is supposed to be soupy, not crisp, so I wouldn't try, but I'm not you,
or the people you cook for.
SDT