I Think I Am Addicted to Canning

Sooooo… I finished dinner, carved the chicken and picked off all the meat and put it in the fridge for chicken salad, and then threw the bones in the stock pot and started cooking it down into stock. Then I can make some chicken lentil soup tomorrow.

And as I was doing it, I started to think- can I can soup instead of freezing it? And I googled it, and you can and it is quite east. So basically, send mason jars and lids, please, so I can continue with my new addiction.

30 replies
  1. 1

    Yes, this OT.

    Fucking ammosexuals.

    Who the fuck shoots up a food festival.

    Unconfirmed reports via Facebook friends was that there were two shooters, white, in thier late 20’s early 30’s in camo clothes and gear. One shooter is dead, second shooter is still at large. Thankfully no one I know was killed or injured (at least that I know of right now.)

    We now return to your regularly scheduled programming.

  2. 2
    dnfree says:

    After the last thread I just have to toss this your way.


  3. 3
    Jerzy Russian says:

    I thought the title said you were addicted to “caning”, then I read the post and saw that that was not the case.

    I will be impressed when you start using actual cans in your canning.

  4. 4
    PsiFighter37 says:

    I will send cans only on the condition that they a) say “Trump 2020”, and b) that you will arm yourself with whatever fancy firearms you have and blow said cans to bits.

    Mazel Tov

    PF37 +6

  5. 5
    The Dangerman says:

    Garlic Festival is a lot of fun when there ain’t, ya know, assholes in the mix (as I recall, worst case of heartburn EVER).

  6. 6
    HRA says:

    That canning soup new to me as well did remind me of my parents canning the chopped and diced vegetables minus potatoes and meat for stews. My Mom also made her own tomato paste from her garden tomatoes and I can’t even rightfully describe the tools and method she used. I only remember it was stored in long neck light blue bottles.

  7. 7
    SiubhanDuinne says:

    @Sister Golden Bear:

    I just looked up Gilroy and see that it is split between two Congressional districts — the 19th and 20th. I don’t know anything about Jimmy Panetta from the 20th, but Zoe Lofgren represents the 19th.

    This may be, probably is, a huge and unwarranted stretch, but since Lofgren is prominent on the House Judiciary Committee (second only to Chairman Nadler on the Dem side) and asked several pointed questions during the Mueller testimony, my conspiratorial mind immediately started wondering whether the shootings were somehow a message or statement to her and her constituents.

    Probably just someone with a grudge against garlic, though.

  8. 8
    The Dangerman says:


    This may be, probably is, a huge and unwarranted stretch…

    Very, VERY early reports sounds like gang violence; I’m sure it will be MS13 by morning on FOX.

  9. 9
    Frank McCormick says:

    My grandmother canned the most amazing vegetable beef soup each year.

  10. 10
    oatler. says:

    You’re canning? Hi, my Illinois Mom.

  11. 11
    debbie says:


    FWIW, Manischewitz’s matzoh ball soups are canned in jars.

  12. 12
    Martin says:

    3+ dead, 12+ others injured, some seriously, at Gilroy Garlic Festival following report of an active shooter.
    Believed to be two shooters, one is certainly on the run.
    Preliminarily described a two white males in their 20s or 30s
    One wearing camouflage and a “boonie” hat.
    One shooter dead, the other currently “outstanding”

    US 101 is shut down. Some reports are many more wounded than 12.

  13. 13
    Martin says:

    5 dead, 16 injured. One suspect being searched for. Not hearing that a shooter is down, so sounds like only one gunman still on the loose.

  14. 14
    The Dangerman says:


    US 101 is shut down.

    That should make for some hellish commutes back to the city. Ain’t no other good options. Would be like shutting down the Sepulveda Pass.

  15. 15
    Martin says:

    Ok, they just corrected back to 3 dead, 16 injured. Usually the news is more careful about this sort of thing.

  16. 16
    EmDeeBee says:

    Sorry to interrupt Gilroy coverage, but:

    Cole, check the Ball Blue Book/USDA guidelines for canning soup. Soups that aren’t high in acid need pressure canning (not rocket science, but not a water bath either), and you have to make sure there is no (or very little) fat, starch, and dairy in them. Dairy curdles, fat can weaken the seal, and starches (IIRC) can thicken the liquid so it doesn’t all get up to the safe pressure canning temperature.

    One of the best and simplest pressure canning batches is stock, because it’ll last a year at room temperature if properly canned and 4 gallons of stock is a lot easier to store as 16 quart jars on a shelf than in a freezer.

    But do check safety guidelines. We’re not looking for more vectors for the universe to fuck with you here.

  17. 17

    Also one dead and 11 injured at a festival in Brooklyn last night. Two shooters, still at large.

  18. 18
    joel hanes says:

    Some of the injured are my granddaughter’s extended family.
    See the end of the previous thread; I’m too upset to update again here.

  19. 19
  20. 20
    Gemina13 says:

    Dammit, screwed up the link: What Exactly is Confit?

  21. 21
    Karla says:

    I’m sure you read about it, but I second EmDeeBee’s warning about safety. Also, I’ve done a fair bit of pressure canning, and while I really enjoyed the stock I canned, the soups were only okay compared to frozen. Still good, and worth doing if the freezer is full.

  22. 22
    Duke of Clay says:

    My grandmother used to can copious amounts of a tomato-based vegetable soup. It was an absolute ambrosia.

  23. 23
    lee says:

    So basically, send mason jars and lids, please,…

    You do realize what site you posted this on right? We don’t just ‘do’ we overdo. I think the only reason you won’t be swamped with deliveries is because it is 11pm at night and it is not common knowledge exactly what your address is.

  24. 24
    tarragon says:

    I was going to post this if no one else did so instead I’ll add my support.

    If you’re only doing a normal water bath you need high acid contents. You can do more with pressure canning but you need a real pressure cooker; the the countertop / instantpot style don’t get hot enough.

  25. 25
    J R in WV says:

    Will Forth or Fifth the recommendation that you graduate to a pressure canner for soups. You can get a big one, with a gauge to watch pressure stays where you want it, probably also with a thermometer gauge as well. With a gas stove it doesn’t take too long to heat up, and time to heat is considerably shorter at pressure and higher temps than with a boiling water bath canner.

    While it is possible to have the safety pop on a pressure canner, or even a pressure cooker, that isn’t the same as an explosion, which is so unlikely I’ve never heard of it actually happening, compared to how often a gas leak blows up an apartment complex.

    My Grandma once had the pressure control valve on a pot of soup clog, perhaps a big tomato seed or some such, and the pressure release safety blew out, at which moment the entire gallon of soup hit the ceiling — after much scrubbing she had to have it painted, first with Killz primer and then with ceiling enamel. But no one was harmed in that goat rodeo, she was doing a crossword puzzle with a timer in the next room.

    IIRC I was off in the Navy and missed the whole thing… so this would have been around 1971-2… she got a new pressure cooker and kept right on.

  26. 26
    HinTN says:

    My 2€ is, Eat fresh what’s available over the course of the year. Get used to down time. Take up some sort of exercise to burn off that energy. You will now be returned to your regularly scheduled adoring masses.

  27. 27
    laura says:

    I think Cole is addicted to caring.

  28. 28
    Elizabelle says:

    @laura: Astute comment. Truth.

  29. 29
    dp says:

    I freeze leftover chicken carcasses and scraps from onions, celery and carrots and can a couple of gallons of stock at a time in 1-pint jars. Beats the hell out of buying it!

  30. 30
    txvoodoo says:

    I read this post last night and reminded myself to come back to endorse the “freeze soup” contingent. It works much better than canning, and keeps things beautifully fresh. I make and freeze my grandmother’s Sicilian soup recipes whenever I can.

    She used to visit and make enough to feed an army, as well as tomato sauce and gnocchi and ravioli. I was a lucky girl.

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