Mushroom Soup???
LuAnnMason
Well, I got a heck of a deal on flats of mushrooms yesterday ($2.99 for a
10 pound flat!) and thought I might try and make up some cream of mushroom
soup concentrate to can.
The problem? None of my canning books or cookbooks has any information
for canning anything like this. I have one friend who makes concentrated
cream of celery soup every year, so I asked her. Her advice was, "Well,
just water bath them long enough to seal the jars--20 minutes is all I
do." I don't think so! Water bath mushroom soup????? <<Sigh>>
So if anyone has an idea for how many pounds and how many minutes required
to SAFELY can mushroom soup, I'd be much obliged.
Regards--
LuAnn
MarkThomp
I publish a Web page about seasonal produce and farmers markets. It is
located at www.marketreport.com.
I have just added a food preserving section, with recipes and information
about food preservation supplied by the University of California
Cooperative Extension's Master Food Preserver program.
The food preserving section will get bigger and better in the weeks to
come. For now, you'll find five recipes for preserving peaches and one
recipe for strawberry mustard. Drop by for a visit.
Charles Demas
In article <19970711164...@ladder01.news.aol.com>,
LuAnnMason <luann...@aol.com> wrote:
>
>So if anyone has an idea for how many pounds and how many minutes
>required to SAFELY can mushroom soup, I'd be much obliged.
Go to this page and use the search engine on the two words
"soup" or "mushroom", it will give you some guidelines for
canning mushrooms and soups, unfortunately nothing on
"mushroom soup". This is the USDA book on canning.
National Food Safety Database: Home Canning
http://www.foodsafety.org/canhome.htm
Chuck Demas
Needham, Mass.
--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
de...@tiac.net | \___/ | http://www.tiac.net/users/demas
Goldi
Charles Demas wrote:
>
> In article <19970711164...@ladder01.news.aol.com>,
> LuAnnMason <luann...@aol.com> wrote:
> >
> >So if anyone has an idea for how many pounds and how many minutes
> >required to SAFELY can mushroom soup, I'd be much obliged.
>
> Go to this page and use the search engine on the two words
> "soup" or "mushroom", it will give you some guidelines for
> canning mushrooms and soups, unfortunately nothing on
> "mushroom soup". This is the USDA book on canning.
>
> National Food Safety Database: Home Canning
> http://www.foodsafety.org/canhome.htm
>
> Chuck Demas
> Needham, Mass.
Mushroom - Barley Soup
To serve 8
2 cups thinly sliced fresh mushrooms
1 cup pearl barley
1 lb beef bones, in small pieces if possible
1 carrot, sliced
2 ribs celery, sliced
1 lb chicken backs and necks or wing tips
3 quarts water
1 tbsp salt
1/2 tsp freshly ground pepper
4 tbls lard
1 cup finely chopped onion
2 tbsp chopped fresh parsley
2 or 3 dried mushrooms, broken up (optional)
Place beef bones, carrot, celery and chicken in a soup pot. Add
water, salt and pepper. Bring to a boil, reduce heat and simmer 2 to 3
hours.
In 2 tbsp of lard, saute half the barley until it starts to turn yellow
and gives a crackling sound. Add the onion and continue cooking,
stirring constantly, until the onion turns limp and glossy. Melt the
remaining lard in another pan and quickly saute the fresh mushrooms and
the parsley. Set aside.
Strain the broth through a sieve. Discard the bones and
vegetables. Add to the broth, the remaining uncooked barley. Add
dried mushrooms and cook for another 30 minutes. Add the
mushroom-parsley mixture and simmer for an additional 10 minutes. Let
the soup stand, covered, for at least 30 minutes before reheating and
serving. The sauteed barley will keep its shape. The rest of the
barley will will cook to a pulp and give thickness to the soup.
Louis Szathmary
The Chef's Secret Cookbook
Helen Peagram
In <19970711164...@ladder01.news.aol.com>, luann...@aol.com
(LuAnnMason) wrote:
L> Well, I got a heck of a deal on flats of mushrooms yesterday ($2.99 for a
L> 10 pound flat!) and thought I might try and make up some cream of mushroom
L> soup concentrate to can.
L> The problem? None of my canning books or cookbooks has any information
L> for canning anything like this. I have one friend who makes concentrated
L> cream of celery soup every year, so I asked her. Her advice was, "Well,
L> just water bath them long enough to seal the jars--20 minutes is all I
L> do." I don't think so! Water bath mushroom soup????? <<Sigh>>
L> So if anyone has an idea for how many pounds and how many minutes required
L> to SAFELY can mushroom soup, I'd be much obliged.
L> Regards--
L> LuAnn
I don't have any soup, but do have some preserving methods
---------- Recipe via Meal-Master (tm) v8.05
Title: Mushrooms
Categories: Publication, Freezing
Yield: 1 Servings
1 lb To 2 lb; makes 1 pint
1. Choose young, firm, medium mushrooms with tightly closed caps.
2. Wash well, trim off ends, and sort by size. Slice larger mushrooms, if
desired.
3. Blanch small mushrooms 3 minutes; large mushrooms 4 minutes. Add 1
tablespoon lemon juice to each quart of blanching water. Cool; drain well.
Or cook mushrooms in a frying pan with a small amount of butter until
almost done. Cool.
4. Pack in containers. Seal, label, and freeze.
5. Cook frozen mushrooms just until heated through.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
From: Dorothy Flatman Date: 10-02-95
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Mushrooms
Categories: Canning, Pressure
Yield: 1 Servings
1 1/2 lb Mushrooms; Makes 2 pints
Can your extra mushrooms for use in sauces and casseroles. You'll need all
the basic equipment, plus a large pot with a cover and a perforated insert
for steaming. This recipe is for pint jars only.
1. Choose firm, evenly sized, undamaged mushrooms.
2. Organize and prepare equipment and work area.
3. Wash mushrooms thoroughly. Trim stems and cut off any damaged areas.
4. Cut large mushrooms in half or in quarters; leave small mushrooms whole.
5. Put mushrooms in a perforated steamer insert and steam, covered, over
boiling water for 4 minutes.
6. Pack hot mushrooms into hot jars to within 1 inch of tops. Add 1/2
teaspoon salt to each pint, if desired. pour in boiling water to within 1
inch of tops of jars; make sure the mushrooms are covered.
7. Run a slim non metal tool down along the inside of each jar to release
any air bubbles. Add more boiling water to within 1 inch of tops of jars;
if necessary.
8. Wipe tops and threads of jars with a damp clean cloth.
9. Put on lids and screw bands as manufacturer directs.
10. Process at 10 pounds pressure for 30 minutes. Follow manufacturer's
directions for your canner.
11. Follow the basic steps for steam pressure canning, 10 through 24.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
From: Dorothy Flatman Date: 10-06-95
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Canned Mushrooms
Categories: Canning
Yield: 4 Servings
pt Jars
In big pot, brought some water to a boil. Added some mushrooms and cooked
them just until they started to release a bit of juice and shrink a bit...
then scooped them out into a strainer to cool a bit. Into each jar I popped
a 500mg Vitamin C tablet (to keep the mushy's white) and then added enough
of the boiling water to fill the jar. Process at 10lbs pressure for about
45 minutes. For the spicy version, you can add as much red pepper flakes
as you desire. I put in about 1/2 tsp per pint. Those ones I use for either
a pickle plate at holidays, or add them to pizza's or into spaghetti sauce.
From: Sharon Stevens Date: 06 Sep 96
-----
INET: m...@hwcn.org
--
m...@hwfn.on.ca
LuAnnMason
Thanks to everyone who replied on my question for canning mushroom soup.
I decided to err on the side of caution and really cook that stuff. :-)
I did quarts for 55 minutes at 10 lbs, and pints for 45 minutes, same
pressure. Since I hard simmer all my non-acid canned goods anyway, I
figure I'll just hard simmer this soup for 10 minutes before using in
sauces, etc.
Thanks--
LuAnn