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Preserving the Harvest canning, drying, smoking, etc.

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  • 1 Post By suitcase_sally

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Old 10/09/11, 09:52 PM
Join Date: Oct 2007
Posts: 54
Home canned cabbage soup

A few months go I canned 6 qts of our normal cabbage soup. I used my recipe, not a published one. It consists of tomato soup, chicken broth, cabbage, carrots and some seasonings. I canned it at 11 lbs pressure for 90 minutes.

I understand the risks of botulism, and I guess now that we're at the "do or die
stage, I'm worried... how likely is it that these jars could be tainted? They've been stored in a cool, dark pantry in the basement ever since. Lids sealed just fine. I cracked open a jar tonight because my husband wants some and it smells and looks just fine, I tried a taste in my mouth and it tastes good. The worry wart in me comes out.

Are the lbs/time correct for something containing vegetables and poultry products (chicken stock)?
Sarah in Michigan
Homesteading in the city, homeschooling and homemaking with my husband and 6 kids
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Old 10/10/11, 03:57 PM
Join Date: Mar 2006
Location: Michigan's Thumb
Posts: 6,614
If you canned it like you stated, there is NO WAY botulism could have survived. The whole idea of doing 10 lbs. (in your case 11 lbs) pressure is to bring the temp up to 240, a temp that botulsim can't survive.

I don't think you needed to process the quarts for 90 minutes, though. Based on your ingredient list I think 55 minutes would have been plenty. Ball doesn't give a processing time for cabbage, but one of my other books does and the time is 55 minutes. All the other things in your list indicate lesser times.

I have made many soups and they have all turned out fine. Enjoy your soup.
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Old 10/10/11, 05:17 PM
Join Date: Jan 2010
Posts: 415
In addition to what suitcase sally said, if you bring the soup to a boil for ten minutes before serving it, that would kill any botulism toxin if it was present.
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Old 10/10/11, 07:00 PM
Join Date: Sep 2007
Location: Ontario, Canada
Posts: 723
Originally Posted by Canning Girl View Post
In addition to what suitcase sally said, if you bring the soup to a boil for ten minutes before serving it, that would kill any botulism toxin if it was present.
This is exactly what I was going to say. If in doubt, boil for 10 minutes.
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Old 10/10/11, 07:40 PM
Join Date: Feb 2011
Location: MI
Posts: 892
What time is dinner, and do you need help setting the table?
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Old 10/10/11, 07:53 PM
Join Date: Dec 2002
Posts: 4,628
It sounds wonderful. Can you be any more specific on the ingredients (just in case someone wants to replicate it?)
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