I want to can cream of broccoli and corn chowder soup and want to know if I make it with milk and and thicken with butter and flour will this be okay? How long and do I hot bath or pressure can it?
By Lucy Jeffris from Madison, NY
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I have been thinking about this for a while. I think hot bath, and eat it within 2 weeks. I am going to work on this myself, also so will write back. I have 26 years experience in restaurants, and am trying to start my own business.
Anything with dairy is not safe to can. Most soups you can do the starter ingredients and then add your milk/dairy when you open and heat up. All low acid meats/veggies need to be pressure canned following a safe recipe.
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