Canned soup is delicious and easy for lunches, dinners, and even snacks. Store-bought soup often contains large amounts of sodium and even hidden ingredients such as monosodium glutamate, yeast, and unknown spices and added artificial flavorings.
Soup done by homemade canning is not only healthier, it is less expensive than the store-bought versions and you can control what goes into it. Which soups are best for canning at home?
Canned Cream Soup
Tomato, mushroom, celery, pumpkin, squash, broccoli, cauliflower, and other vegetables and blends make delicious creamed soup. Creamed foods are often cooked vegetables run through a blender and then made into a delicious and creamy soup with fresh milk or cream and a variety of spices. These may take a few extra steps to prepare, but are well worth the effort.
To make them a condensed soup, simply leave off the addition of cream and extra water in the recipe you follow and note on the label how much to add for that particular recipe. When opening a jar of creamed soup, simply add the amount of milk or water just like the condensed soup you would purchase at the store, but at a fraction of the cost.
Canned Vegetable Soup
Depending on the recipe, you may or may not need to precook the vegetables. One delicious method of making homemade canned vegetable soup is to save the vegetable refuse from processing other vegetables in a bin in the freezer. These can range from clean potato skin and apple skins and cores to onion peels and lettuce cores. When you have enough to boil for stock, boil them up until soft and then cool the stock. Blend them in a blender and run through a food sieve or mesh strainer to remove the larger particles.
No comments:
Post a Comment