My Presto Pressure Canner and Cooker instruction book has a recipe for pressure cooking chicken stock, but it says “the recipes are noted for pressure cooking and should not be canned”.
Just curious as to why you couldn’t make this and then turn around and pressure can it??
by emwent
12 Comments
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Pressure cooking is distinct from canning. The result of these recipes are delicious cooked soup and stock, ready to eat for dinner. If you want to can it, you must follow and approved soup pressure-canner recipe.
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As you noted, it is a pressure canner *and cooker*. It’s probably just not a tested recipe for canning.
The booklet (if it is like my pressure canner booklet) probably has a section of Pressure Cooking recipes that is separate and distinct from Pressure Canning recipes. This recipe is for soup to eat immediately, but not for soup that has been tested to be safely canned for long term shelf stable storage. It is likely that there is a soup stock recipe elsewhere in the booklet that is lab tested for safety for Pressure Canning.
I don’t understand why people are going on about tested recipes for unthickened soups.
It’s almost anything no more than half solids.
https://nchfp.uga.edu/how/can_04/soups.html
The only thing I can see is that this recipe can’t account for the amount of liquid left in your soup. You still need to ensure the correct liquid to solid ratio as per all pressure canned soups.
I believe that note is specifically for the cook times listed on the recipe. If you look up the usda “your choice” soup recipe you’ll likely see that you *can* pressure can this with a proper preparation and process time.
https://www.healthycanning.com/usdas-your-choice-soup-recipe
Pressure cooking cooks something quickly and thoroughly.
Pressure canning seals and preserves foods.
I’ve long since lost my instructional book for my canner. I’m not seeing why the instructions say the soup should not be canned. I wonder if they are thinking of raw pack should not be canned??? It’s confusing as I’ve canned soup like this for many decades, but always can it hot.
There’s a few things going on
First, being meat based, these shouldn’t be hot water bath canned.
Secondly, it isn’t a canning recipe.
Third, when you pressure cook a food, you should not pressure can that food because as far as I know it isn’t best practices for canning and making a shelf stable food.
I know when I started out a lot of things seemed confusing but as I read I to the food science, a clearer pictured emerged and I understand how just adding five more minutes isn’t enough but your timer starts now, or restarts and using canning recipes for canning, and pressure cooking for ready to eat meals.
You probably could, I guess they had to add this for legal reason if the recipe is one they came up with themselves and not tested by USDA-approved institution. Or maybe it’s to say that those are not canning recipes meant to be made inside a jar but to be cooked directly in the cooker – some people might make that mistake if the book has both.
On the side: chicken stock takes 10 minutes but vegetable soup takes 20? What?
This recipe gives a fully-cooked soup for immediate consumption.
If you then put it in jars and pressure can it, you’ll likely *over*-process some of the ingredients. It would be safe, but would not be as palatable as a recipe intended for canned soup.
The exact same ingredients *could* be prepared as a pressure-canned soup, but would have shorter total processing time than cooking the soup plus canning the soup.