What are the best tips for canning chicken soup?

When preserving chicken soup, it is important to use the pressure system. The Ministry of Agriculture of the United States recommends pressure preservation as the only safe method of preserving foods with low acid content such as chicken soup. When preserving the chicken soup, do not add flour, dairy products or thickeners before canning.

The biggest threat to successful canning is bacteria. While other pathogens can be killed at 212 degrees of fahrenheite (100 degrees Celsius), food must be heated to 240 degrees Fahrenheit (116 degrees Celsius). Low food foods such as chicken soup have a pH level of 4.6 or higher and in particular contribute to the growth of bacteria. When preserving the chicken soup, it is essential that the pressure preservation is used to heat the soup enough to kill bacteria like Clostridium botulini , bacteria responsible for the production of botulism.

It is important to use the Uneven Masonic containersUsing belts and sealing chicken soups. These are the safest containers because they have been designed to withstand high temperatures and repeated use. While containers and tapes can be reused, the lids must always be new to maximum safety. Never use empty food containers for chicken soup because they are designed only for single use and will not withstand high temperatures of the pressure can.

Before use, the Masons containers should be thoroughly washed in hot water. Fill the glasses only with soup when preserving the chicken soup. No pasta, noodles or rice should be added to the soup. Milk and cream are also inappropriate accessories for chicken soup before canning.

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containers should be filled with half full solids and the rest of the road by liquid, allowing as close as possible to 1 inch (about 2.5 cm) of the head space. Headspace is a space between the surfaceFood and lid of the container. Either too much or too much can result in an incorrectly preserved product. The air bubbles must be completely removed easily by clicking the container.

Pressure canning should be operated according to the manufacturer's instructions in relation to the size of the vessel. Alternative instructions for preservation at altitudes above 1,000 feet (305 m) should be consulted. All Canning Chicken Soup should be dated after 1990, because earlier instructions may not reflect everything that is currently known for the instructions for safe food processing.

After preserving the chicken soup, the glasses should explore to make sure they are properly sealed. Canned chicken soup can be stored for one year or more. When opening glasses, check that there are odors, slenderness and color and color if there are any signs of beaching.