Preserving cooked soup is an excellent way to save time and reduce food waste. According to the provided reference, the two primary methods for preserving cooked soups are canning and freezing.
Primary Methods for Soup Preservation
Based on the reference, you have two main options for safely storing cooked soup for extended periods:
- Canning: A method involving sealing soup in jars and processing them to kill bacteria, allowing for shelf-stable storage.
- Freezing: Storing cooled soup at freezing temperatures to halt microbial growth and preserve quality.
Suitable Soups for Preservation
Not all soups are ideal for both preservation methods. The reference specifically highlights which types of soups are best suited for canning and freezing, and which should not be canned.
Here's a breakdown based on the provided information:
| Soup Type | Preservation Method(s) Recommended (According to Reference) | Notes (According to Reference) |
|---|---|---|
| Vegetable, Chili, Stock, Bean, Seafood, Tomato, Split Pea | Canning or Freezing | These are listed as the best soups to can or freeze. |
| Cream Soups, Soups with Pasta, Rice, Flour, Cream, Milk, Thickening Agents | (Freezing is a common method for these, but not explicitly detailed as suitable in this specific reference) | These soups cannot be canned. |
Why Some Soups Cannot Be Canned
The reference states that certain soups, particularly cream soups and those containing ingredients like pasta, rice, flour, cream, milk, or other thickening agents, cannot be canned. This is crucial for safety, as these ingredients can interfere with the heat penetration during the canning process or affect the quality and stability of the product over time.
Key Takeaways for Soup Preservation
- You can preserve cooked soup by canning or freezing.
- Vegetable, chili, stock, bean, seafood, tomato, and split pea soups are the best types for both canning and freezing.
- Soups containing cream, milk, flour, pasta, rice, or other thickening agents cannot be canned. While freezing is a common method for these types, this specific reference focuses on their unsuitability for canning.
By following these guidelines derived from the reference, you can effectively preserve various types of cooked soups.
