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Tips for Soup Canners
Title
Tips for Soup Canners
Subject
soup
Excerpt
Our correspondent in Washington, D.C., has been back for another visit to the canning kitchens of the Bureau of Home Economics. Every time she goes there, she comes away chock-full of new ideas for home-canners. This time she's been finding out about homemade soup in cans.
She says: "You might suppose that canning soup would be an easy job for anybody, especially an experienced home canner. Well, it is -- if, you know how. But letters coming to the Bureau of Home Economics through the years have told a sad tale of many casualties among home-canned soups, for too many cans that spoiled on the pantry shelf.”
So the foods people at the Bureau of Home Economics tackled the problem of discovering safe and economical methods of putting up many different kinds of soup mixtures. That was several years ago. Today they know not only how to put up soup so that it won't spoil, but also how to keep the best flavor in canned soup. Their studies have shown that much spoilage has been due to wrong methods of processing, chiefly to not heating the mixture enough for complete sterilization. They have found that the only safe way to can soup is under pressure. And they also advise using the hot pack.
She says: "You might suppose that canning soup would be an easy job for anybody, especially an experienced home canner. Well, it is -- if, you know how. But letters coming to the Bureau of Home Economics through the years have told a sad tale of many casualties among home-canned soups, for too many cans that spoiled on the pantry shelf.”
So the foods people at the Bureau of Home Economics tackled the problem of discovering safe and economical methods of putting up many different kinds of soup mixtures. That was several years ago. Today they know not only how to put up soup so that it won't spoil, but also how to keep the best flavor in canned soup. Their studies have shown that much spoilage has been due to wrong methods of processing, chiefly to not heating the mixture enough for complete sterilization. They have found that the only safe way to can soup is under pressure. And they also advise using the hot pack.
Creator
U.S. Department of Agriculture. Bureau of Home Economics
Date
1936
Relation
Housekeepers' Chat
File(s)
Tips for Soup Canners 1.jpg
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Tips for Soup Canners 2.jpg
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