Log In
Register
Home
Topic RSS
4:23 pm
September 5, 2009
Online
I was given a recipe for canning beef and barley soup and then when I looked up processing times I can't find one? The quart jar is less than 1/2 full of barley and then the beef, veggies and broth make up the rest. Does anyone have any idea if it's safe to can or not?
4:40 pm
February 10, 2009
Offline
Ooh, quart jars should be half full of solids (barley meat and veggies) then fill with broth or whatever liquid you're using leaving 1 inch head space, and process at 10 lb for 75 min. (pint 60 min) is what I would do.
It sounds like you may have too much solids in there.
I have seen recipes that call for less time and would follow them if depending on the ingredients, but with any kind of starch like barley in there, I'd go with the longer time. Dede may speak up and correct me, she's been canning such things longer than me and has better references than I do too, so if she does, I would definitely follow her instructions!!! 
4:46 pm
September 5, 2009
Online
WHat I *meant* to say was that the barley took up less than 1/4 of the jar and the beef and veggies filled it up the half. The broth filled the rest. I don't know why I said it like that, I know that the jars should be 1/2 full of solids *facepalm* I was just in a hurry I guess…
I finally found a recipe that said process for 90 minutes so I set my canner u for that. However, if it turns out that it is unsafe, I'll just dump the soup into freezer bags and freeze it.
5:13 pm
February 10, 2009
Offline
Won't be unsafe, as long as you're pressure canning it. BWB IS unsafe though, so if that's what you're talking about, go ahead and freeze now. Nothing is ever as good as beef barley soup though so YUM!! 
5:16 pm
September 5, 2009
Online
Oh NO way would I BWB it! It's in the pressure canner now :) I'm looking forward to cracking open a can this winter to feed my hungry masses LOL
7:00 pm
December 28, 2008
Offline
The rule of thumb is always to process for the ingredient which has the longest processing time. In this case that would be the beef, right? (Not looking at the charts, just trying to remember, which is always somewhat dangerous!)
7:20 pm
December 14, 2010
Online
Pete, That is generally correct. If you were processing tomatoes and chilis you would time for the chilis unless you had raised the acid content to levels safe for BWB processing.
11:06 pm
February 8, 2009
Offline
Was it precooked barley? That will make some difference since uncooked will take up a bit of your liquid. 90 minutes is standard EXCEPT the USDA/NCHFP says 75 if the quart jar is only half full of solids
http://www.uga.edu/nchfp/how/c…..soups.html
I have canned soups with precooked barley with great success, but less than what you are using. I think of barley more along the lines of beans than pastas due to it's sturdy qualities. Nope, barley isn't recommended/approved but I am comfortable with it in small amounts in my own canning.
HTH
dede
11:12 pm
September 5, 2009
Online
It was completely pre cooked. I would say that there ended up being about a 3/4 cup of barley in each and then the meat and veg brought the level up to 1/2. Broth topped it off…..
10:09 am
May 12, 2011
Offline
May I jump in and change the subject? I had so much corn this past summer and I thought that I was canning it correctly. However, on the Thanksgiving dinner table the corn sat untouched. It had pickeled! 
Nobody likes pickeled corn but me. So there was the corn and no one ate it. I was so upset.
Might I request your advice as to how to correctly can corn so that next Thanksgiving my corn is not pickeled and doesn't sit untouched?
10:19 am
December 1, 2011
Offline
Don't can it..freeze it! Our family favorite for over 20 years is: 18-20 cups corn; 1# butter and 1 pint heavy cream. Bake in turkey roaster covered @ 350 for 1 hour; stirring every 10-15 minutes. Cool, put in quart freezer bags. Lay bags flat on freezer shelf then stand upright in door after frozen. If you don't like this your taste buds might be dead!!
10:25 am
May 12, 2011
Offline
I will have to try that. But the hubster and I are not real big on creamed corn.
Anything else?
10:32 am
December 1, 2011
Offline
It's like whole kernal corn with sauce, doesn't break down. We have been doing this so long I don't know of any other way. Good luck in your quest!
10:34 am
February 10, 2009
Offline
Welcome Cherylls! I'm sure everyone was full and happy after your wonderful dinner in any case, and you're not changing the subject really, this is one of those topics that does vary. You're asking for help, so that's right then!
First off, did you can it in a pressure canner? Corn is a low acid food, so that's the only safe way to can it. The freezer certainly is an option, but my freezer is too full! Here's some links to directions about canning corn, so after looking things over if you still need help, we're very much willing to help you! It's part of what we do! 
Here's some links. http://www.pickyourown.org/how…..corn.htm that's for the 'hot pack' method which is what I learned, and raw pack is possible too, http://www.pickyourown.org/how…..awpack.htm
Here's the main page with a lot of other canning info, http://www.pickyourown.org/all…..ning.htm and of course we here at CitR are big fans of "The Ball Blue Book of Canning"! Suzanne often has giveaways for a copy, so keep your eyes open for that on the blog-side!!
10:49 am
May 12, 2011
Offline
Yeah I did put it in the pressure canner. It was raw packed and salt added on the top and water poured over the top. (according to my mother-in-law) That is how they always did it, she said.
The seals were not broken. I don't know what happened. I followed the directions on the pickyourown page. (except for the salt) is that what happened?
12:19 pm
February 22, 2010
Offline
Could it be that maybe your corn had "soured" before you canned it? Sometimes this can happen if it sits too long after it is picked before processing. Or…could the corn have been picked on a day of extreme heat? One time our friends picked their corn and loaded it on to the pickup truck late at night to take to farmers market the next day… it soured! Luckily she had decided to freeze some early the next morning and discovered the disaster before they took it to sell.
Most Users Ever Online: 120
Currently Online: KLabmom, Ruthmarie, judydee, Ross, sunprice, agtaglink
24 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
Leahld22: 2676
Ross: 1950
MaryB: 1777
JeannieB: 1477
Shells: 1184
Member Stats:
Guest Posters: 13
Members: 5888
Moderators: 3
Admins: 4
Forum Stats:
Groups: 1
Forums: 14
Topics: 2994
Posts: 57778
Newest Members: christiewahlert, basketsldj, joycelorelle, Leah Beth, bwshook, Amy
Moderators: Pete (7965), wvhomecanner (3063), Flatlander (1555)
Administrators: Suzanne McMinn (7255), emiline220 (15), CindyP (7770), BuckeyeGirl (4362)
Sections
Latest Posts on the Farmhouse Blog:
- May 24, 2012 - Bread 911!
- May 23, 2012 - Get This Print!
- May 22, 2012 - Second Place Ribbon
Sign up for the Chickens in the Road Newsletter, too!
