FOOD SAFETY
WARM THE SOUL
WITH HOME-CANNED SOUP IN THE WINTER MONTHS B Y A N G E L A T R E A D AWAY How many of you remember as a child growing up and having your mother or grandmother open a can of home-preserved vegetable soup and how it made the coldest of winter days seem warm? August and September are the best months to prepare soup because there should be such an abundance of fresh vegetables. Preparing your own soup in the summer can do just that for you in the winter. As a Regional Food Safety and Quality Agent with the Extension System, I have clients that call 70
Cooperative Farming News
asking questions about making soups at home and preserving them for their family for the winter months. The problem a lot of times is where they may have gotten their recipe from: Grandmother from years ago, online or they just made one up they really like and think it would be good to can it. They want to just make the soup, cook it, fill jars, and then process in a water bath canner or pressure canner for just about 15-20 minutes. They feel like if they cooked it, it really doesn’t matter how
