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Food » rec.food.preserving » canning "starchy" stuff
| canning "starchy" stuff [message #190671] |
Mi, 14 Dezember 2005 23:26 |
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I have an interesting challenge. My husband is an over-the-road truck
driver.
I freeze a lot of meals for him that he can reheat on the road in an
electric lunch box that we decided was more versatile than a microwave
(it heats... and it's insulated so it stays hot for a long time, plus
doesn't take up counter space).
However, this only works for about 4 days or so. He uses a Coleman
electric cooler, but the frozen meals pretty much thaw out the first
day or two and by day 4 or 5 are starting to go. He ends up eating
store-bought canned foods and truck-stop bought hamburgers and corn
dogs thereafter.
Realistically, you just don't do much cooking in a truck even if you
*can*. I drove for a while, and most I did was hit a Wal-mart for a
rotisserrie chicken now and then, and salad ingredients. It's just a
really long day and you're tired and cooking isn't on your agenda.
I've had cucumebrs go bad cause I was just too tired to slioce and peel
the things. So... pretty much, it has to be heat-and-eat for him to
practically eat it.
He's sick of store-bought canned food, which I can get as it all kinda
just tastes the same after a while - like salt is the only seasoning in
the world.
Since he tends to be gone up to 2 weeks at a time, by the time he gets
home, he is starving for real food. The man about drooled over me
slicing a tomato last time he was home, and given that his tastes run
more towards junk food than salads, this is pretty severe!
So... we figured out a way to store home-canned foods in the truck,
which he can also heat the same way as frozen meals. Simplest stuff
will be things like beans and chili and stews. Idea being he can
pretty much eat them same as store-bought canned foods, but they'll be
much yummier.
The issue I'm considering is... while I've done a lot of canning, at
home it never mattered that I couldn't add starch until later. He
doesn't have any way to boil up pasta or rice in the truck though (and
wouldn't do it even if he could, it's just not practical at the end of
the day).
So I've been thinking about pearled barley as an addition to stews and
soups, especially now while it's so damned cold out, for more of a
stick-to-your-ribs kinda meal and a change of pace from beans as the
only "starchy" food.
I can't seem to find info on whether it is practical to add barley to
canned soups or stews, or if it will behave like rice or pasta and just
suck up all the liquid and disintegrate.
Anyone canned soups or stews with barley?
Or... does anyone have any other ideas on "starchy" type things that
will can in soups and stews?
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| Re: canning "starchy" stuff [message #190672 ] |
Mi, 14 Dezember 2005 23:31 |
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jackiepatti [at] gmail.com wrote:
> [snip]
> So I've been thinking about pearled barley as an addition to stews and
> soups, especially now while it's so damned cold out, for more of a
> stick-to-your-ribs kinda meal and a change of pace from beans as the
> only "starchy" food.
>
> I can't seem to find info on whether it is practical to add barley to
> canned soups or stews, or if it will behave like rice or pasta and just
> suck up all the liquid and disintegrate.
>
> Anyone canned soups or stews with barley?
>
> Or... does anyone have any other ideas on "starchy" type things that
> will can in soups and stews?
>
I haven't gotten around to trying barley yet. Raw brown rice is another
thing you could probably use; it takes so much longer to cook than white
rice it shouldn't fall apart during processing.
Bob
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| Re: canning "starchy" stuff [message #190678 ] |
Do, 15 Dezember 2005 04:25 |
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jackiepatti [at] gmail.com wrote:
> \He doesn't have any way to boil up pasta or rice in the truck though (and
> wouldn't do it even if he could, it's just not practical at the end of
> the day).
I vaguely remember some kind of 'trucker's dinner" that involved
wrapping a roast, potatoes, and carrots in triple aluminum foil and
setting it over the radiator for a few hours (about 250-300 miles I
think the recipe said) so it would cook crockpot style.
B/
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| Re: canning "starchy" stuff [message #190679 ] |
Do, 15 Dezember 2005 04:32 |
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Brian Mailman wrote:
> jackiepatti [at] gmail.com wrote:
>
>> \He doesn't have any way to boil up pasta or rice in the truck though
>> (and
>> wouldn't do it even if he could, it's just not practical at the end of
>> the day).
>
>
> I vaguely remember some kind of 'trucker's dinner" that involved
> wrapping a roast, potatoes, and carrots in triple aluminum foil and
> setting it over the radiator for a few hours (about 250-300 miles I
> think the recipe said) so it would cook crockpot style.
>
> B/
More likely on the intake manifold.
Best regards,
Bob
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| Re: canning "starchy" stuff [message #190681 ] |
Do, 15 Dezember 2005 05:15 |
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Brian Mailman wrote:
> I vaguely remember some kind of 'trucker's dinner" that involved
> wrapping a roast, potatoes, and carrots in triple aluminum foil and
> setting it over the radiator for a few hours (about 250-300 miles I
> think the recipe said) so it would cook crockpot style.
This would become practical about the time truck stops started selling
the ingredients! A few sell fresh fruit, produce and dairy products -
but most of them don't sell any real food at all, just overpriced
chips, cookies, maybe some fried foods or hamburgers or such.
He can't keep a roast for two weeks in a truck - even cooked frozen
food goes bad in the electric cooler in less than a week. Hence my
dilemma.
Thing is, if he were interested in a diet of chips and cookies, I could
buy that stuff cheaper at Aldi's and stock him up for two weeks. The
problem is "real food."
When we were driving team, we stopped at Wal-mart maybe once a week.
It is iffy - you have to find one near enough the interstate you know
it's there, you have to have an hour in your schedule to spare, and it
pretty much has to be 2 AM - cause if you park, you need to be
reasonably sure you won't get boxed in by cars. So... if you're lucky,
you can do some shopping for real food, but sometimes you're unlucky
and there's not much you can do for days at a time. In a way, I had it
easier in the truck as I like a lot of dairy products - yogurt, cottage
cheese, etc. That stuff would keep for about a week in the electric
cooler. Even so, I ended up sometimes with nothing to eat for days at
a time as most foods sold in truck stops are pretty much not edible for
a diabetic.
Anyone canned with barley? Or brown rice? How about stews or soups
with added oatmeal or wheat berries? Just looking for experience (if
available) before I begin experimenting...
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| Re: canning "starchy" stuff [message #190684 ] |
Do, 15 Dezember 2005 06:07 |
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jackiepatti [at] gmail.com wrote:
> Brian Mailman wrote:
>
> > I vaguely remember some kind of 'trucker's dinner" that involved
> > wrapping a roast, potatoes, and carrots in triple aluminum foil and
> > setting it over the radiator for a few hours (about 250-300 miles I
> > think the recipe said) so it would cook crockpot style.
>
> This would become practical about the time truck stops started selling
> the ingredients! A few sell fresh fruit, produce and dairy products -
> but most of them don't sell any real food at all, just overpriced
> chips, cookies, maybe some fried foods or hamburgers or such.
>
> He can't keep a roast for two weeks in a truck - even cooked frozen
> food goes bad in the electric cooler in less than a week. Hence my
> dilemma.
>
> Thing is, if he were interested in a diet of chips and cookies, I could
> buy that stuff cheaper at Aldi's and stock him up for two weeks. The
> problem is "real food."
>
> When we were driving team, we stopped at Wal-mart maybe once a week.
> It is iffy - you have to find one near enough the interstate you know
> it's there, you have to have an hour in your schedule to spare, and it
> pretty much has to be 2 AM - cause if you park, you need to be
> reasonably sure you won't get boxed in by cars. So... if you're lucky,
> you can do some shopping for real food, but sometimes you're unlucky
> and there's not much you can do for days at a time. In a way, I had it
> easier in the truck as I like a lot of dairy products - yogurt, cottage
> cheese, etc. That stuff would keep for about a week in the electric
> cooler. Even so, I ended up sometimes with nothing to eat for days at
> a time as most foods sold in truck stops are pretty much not edible for
> a diabetic.
>
> Anyone canned with barley? Or brown rice? How about stews or soups
> with added oatmeal or wheat berries? Just looking for experience (if
> available) before I begin experimenting...
I've never canned with them, but have made pickles with water chestnuts.
Could be counted on to stay crunchy and add some interest. Pickles might be
a nice addition, some will certainly keep for a few days at room temp, or
most in the elec cooler, have some sweet, some sour. I have a restricted
diet too and when we go travelling I take packaged goods that I've found
adaptable to my diet. Canned beef ravioli and chili, both with and without
beans. The canned tuna & chicken salad kits are good for me. I find most
of the prepared soups - even the "hearty" ones are too sweet. Rather do
your own! And canned pineapple in its own juice and leetle packages of
applesauce, no sugar added.
Best of luck - let us know how you do.
Edrena
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| Re: canning "starchy" stuff [message #190687 ] |
Do, 15 Dezember 2005 15:27 |
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In article <11q1ogs9rhian0d [at] news.supernews.com>,
Brian Mailman <bmailman [at] sfo.invalid> wrote:
> jackiepatti [at] gmail.com wrote:
>
> > \He doesn't have any way to boil up pasta or rice in the truck though (and
> > wouldn't do it even if he could, it's just not practical at the end of
> > the day).
>
> I vaguely remember some kind of 'trucker's dinner" that involved
> wrapping a roast, potatoes, and carrots in triple aluminum foil and
> setting it over the radiator for a few hours (about 250-300 miles I
> think the recipe said) so it would cook crockpot style.
>
> B/
Jeez, Brian, there's a book about the subject, I'm pretty sure. But I
don't know the title and a couple cursory searches didn't turn it up.
-Barb
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
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| Re: canning "starchy" stuff [message #190688 ] |
Do, 15 Dezember 2005 15:28 |
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In article <1134620099.934457.18720 [at] z14g2000cwz.googlegroups.com>,
jackiepatti [at] gmail.com wrote:
> He can't keep a roast for two weeks in a truck - even cooked frozen
> food goes bad in the electric cooler in less than a week. Hence my
> dilemma.
Any way to use dry ice?
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
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| Re: canning "starchy" stuff [message #190689 ] |
Do, 15 Dezember 2005 15:31 |
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In article <1134620099.934457.18720 [at] z14g2000cwz.googlegroups.com>,
jackiepatti [at] gmail.com wrote:
> Brian Mailman wrote:
>
> > I vaguely remember some kind of 'trucker's dinner" that involved
> > wrapping a roast, potatoes, and carrots in triple aluminum foil and
> > setting it over the radiator for a few hours (about 250-300 miles I
> > think the recipe said) so it would cook crockpot style.
>
> This would become practical about the time truck stops started selling
> the ingredients! A few sell fresh fruit, produce and dairy products -
> but most of them don't sell any real food at all, just overpriced
> chips, cookies, maybe some fried foods or hamburgers or such.
>
> He can't keep a roast for two weeks in a truck - even cooked frozen
> food goes bad in the electric cooler in less than a week. Hence my
> dilemma.
>
> Thing is, if he were interested in a diet of chips and cookies, I could
> buy that stuff cheaper at Aldi's and stock him up for two weeks. The
> problem is "real food."
>
> When we were driving team, we stopped at Wal-mart maybe once a week.
> It is iffy - you have to find one near enough the interstate you know
> it's there, you have to have an hour in your schedule to spare, and it
> pretty much has to be 2 AM - cause if you park, you need to be
> reasonably sure you won't get boxed in by cars. So... if you're lucky,
> you can do some shopping for real food, but sometimes you're unlucky
> and there's not much you can do for days at a time. In a way, I had it
> easier in the truck as I like a lot of dairy products - yogurt, cottage
> cheese, etc. That stuff would keep for about a week in the electric
> cooler. Even so, I ended up sometimes with nothing to eat for days at
> a time as most foods sold in truck stops are pretty much not edible for
> a diabetic.
>
> Anyone canned with barley? Or brown rice? How about stews or soups
> with added oatmeal or wheat berries? Just looking for experience (if
> available) before I begin experimenting...
Idea: Email the folks at the National Center for Home Food Preservation
and ask them if they've got any ideas for you. Can't hurt. Tell them
the story.
Contact your State University's Extension Services group and ask their
food person for ideas.
I wish I could be more help. \
Where's Bob? He's done some experimenting with noodles and/or macaroni,
I think. Ellen?
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
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| Re: canning "starchy" stuff [message #190690 ] |
Do, 15 Dezember 2005 16:41 |
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Melba's Jammin' wrote:
> In article <1134620099.934457.18720 [at] z14g2000cwz.googlegroups.com>,
> jackiepatti [at] gmail.com wrote:
>>
>> if you're lucky, you can do some shopping for real food, but
>> sometimes you're unlucky and there's not much you can do for days
>> at a time. In a way, I had it easier in the truck as I like a lot
>> of dairy products - yogurt, cottage cheese, etc. That stuff would
>> keep for about a week in the electric cooler. Even so, I ended up
>> sometimes with nothing to eat for days at a time as most foods sold
>> in truck stops are pretty much not edible for a diabetic.
>>
>> Anyone canned with barley? Or brown rice? How about stews or
>> soups with added oatmeal or wheat berries? Just looking for
>> experience (if available) before I begin experimenting...
>
>
> Idea: Email the folks at the National Center for Home Food
> Preservation and ask them if they've got any ideas for you. Can't
> hurt. Tell them the story. Contact your State University's Extension
> Services group and ask their food person for ideas.
They're gonna say "No", because they will assume you'll put in way too
much rice or noodles and it'll get thick and have heat distribution
problems.
> I wish I could be more help. \
>
> Where's Bob? He's done some experimenting with noodles and/or
> macaroni, I think. Ellen?
I tried it with dried lasagna noodles broken into large pieces. The
noodles got soggy but they didn't fall apart. I never tried it again,
but at the time I thought brown rice or barley might be worth a try.
Best regards,
Bob
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| Re: canning "starchy" stuff [message #190691 ] |
Do, 15 Dezember 2005 17:09 |
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<jackiepatti [at] gmail.com> wrote in message
news:1134599198.123878.122600 [at] o13g2000cwo.googlegroups.com...
> I have an interesting challenge. My husband is an over-the-road truck
> driver.
>
> I freeze a lot of meals for him that he can reheat on the road in an
> electric lunch box that we decided was more versatile than a microwave
> (it heats... and it's insulated so it stays hot for a long time, plus
> doesn't take up counter space).
>
> However, this only works for about 4 days or so. He uses a Coleman
> electric cooler, but the frozen meals pretty much thaw out the first
> day or two and by day 4 or 5 are starting to go. He ends up eating
> store-bought canned foods and truck-stop bought hamburgers and corn
> dogs thereafter.
>
> Realistically, you just don't do much cooking in a truck even if you
> *can*. I drove for a while, and most I did was hit a Wal-mart for a
> rotisserrie chicken now and then, and salad ingredients. It's just a
> really long day and you're tired and cooking isn't on your agenda.
> I've had cucumebrs go bad cause I was just too tired to slioce and peel
> the things. So... pretty much, it has to be heat-and-eat for him to
> practically eat it.
>
> He's sick of store-bought canned food, which I can get as it all kinda
> just tastes the same after a while - like salt is the only seasoning in
> the world.
>
> Since he tends to be gone up to 2 weeks at a time, by the time he gets
> home, he is starving for real food. The man about drooled over me
> slicing a tomato last time he was home, and given that his tastes run
> more towards junk food than salads, this is pretty severe!
>
> So... we figured out a way to store home-canned foods in the truck,
> which he can also heat the same way as frozen meals. Simplest stuff
> will be things like beans and chili and stews. Idea being he can
> pretty much eat them same as store-bought canned foods, but they'll be
> much yummier.
>
> The issue I'm considering is... while I've done a lot of canning, at
> home it never mattered that I couldn't add starch until later. He
> doesn't have any way to boil up pasta or rice in the truck though (and
> wouldn't do it even if he could, it's just not practical at the end of
> the day).
>
> So I've been thinking about pearled barley as an addition to stews and
> soups, especially now while it's so damned cold out, for more of a
> stick-to-your-ribs kinda meal and a change of pace from beans as the
> only "starchy" food.
>
> I can't seem to find info on whether it is practical to add barley to
> canned soups or stews, or if it will behave like rice or pasta and just
> suck up all the liquid and disintegrate.
>
> Anyone canned soups or stews with barley?
>
> Or... does anyone have any other ideas on "starchy" type things that
> will can in soups and stews?
>
As an alternative to canning, how about packaging up some dehydrated veg. &
meats (like very plain jerky) & seasonings, and sending him out with the
pre-combined jars of dry ingredients and canned broth? He could just dump a
couple of cans of broth in the jar, set it in the lunchbox at breakfast and
cook until he's ready to eat. Since everything would be at least blanched,
it should work.
Sam's Club has these noodles ("Country Pasta" brand) that need to boil for
half an hour before they're done -- I've used them in a crockpot where they
cooked for hours and hours and were just right when it was time to eat. You
could throw some of them in the jar (not too many because they more than
double in thickness) too.
Hmm, it's possible that those noodles would work for canning, too...
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| Re: canning "starchy" stuff [message #190694 ] |
Do, 15 Dezember 2005 17:23 |
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Metra wrote:
> <jackiepatti [at] gmail.com> wrote in message
> news:1134599198.123878.122600 [at] o13g2000cwo.googlegroups.com...
>
>>I have an interesting challenge. My husband is an over-the-road truck
>>driver.
>>
>>I freeze a lot of meals for him that he can reheat on the road in an
>>electric lunch box that we decided was more versatile than a microwave
>>(it heats... and it's insulated so it stays hot for a long time, plus
>>doesn't take up counter space).
>>
>>However, this only works for about 4 days or so. He uses a Coleman
>>electric cooler, but the frozen meals pretty much thaw out the first
>>day or two and by day 4 or 5 are starting to go. He ends up eating
>>store-bought canned foods and truck-stop bought hamburgers and corn
>>dogs thereafter.
>>
>>Realistically, you just don't do much cooking in a truck even if you
>>*can*. I drove for a while, and most I did was hit a Wal-mart for a
>>rotisserrie chicken now and then, and salad ingredients. It's just a
>>really long day and you're tired and cooking isn't on your agenda.
>>I've had cucumebrs go bad cause I was just too tired to slioce and peel
>>the things. So... pretty much, it has to be heat-and-eat for him to
>>practically eat it.
>>
>>He's sick of store-bought canned food, which I can get as it all kinda
>>just tastes the same after a while - like salt is the only seasoning in
>>the world.
>>
>>Since he tends to be gone up to 2 weeks at a time, by the time he gets
>>home, he is starving for real food. The man about drooled over me
>>slicing a tomato last time he was home, and given that his tastes run
>>more towards junk food than salads, this is pretty severe!
>>
>>So... we figured out a way to store home-canned foods in the truck,
>>which he can also heat the same way as frozen meals. Simplest stuff
>>will be things like beans and chili and stews. Idea being he can
>>pretty much eat them same as store-bought canned foods, but they'll be
>>much yummier.
>>
>>The issue I'm considering is... while I've done a lot of canning, at
>>home it never mattered that I couldn't add starch until later. He
>>doesn't have any way to boil up pasta or rice in the truck though (and
>>wouldn't do it even if he could, it's just not practical at the end of
>>the day).
>>
>>So I've been thinking about pearled barley as an addition to stews and
>>soups, especially now while it's so damned cold out, for more of a
>>stick-to-your-ribs kinda meal and a change of pace from beans as the
>>only "starchy" food.
>>
>>I can't seem to find info on whether it is practical to add barley to
>>canned soups or stews, or if it will behave like rice or pasta and just
>>suck up all the liquid and disintegrate.
>>
>>Anyone canned soups or stews with barley?
>>
>>Or... does anyone have any other ideas on "starchy" type things that
>>will can in soups and stews?
>>
>
>
> As an alternative to canning, how about packaging up some dehydrated veg. &
> meats (like very plain jerky) & seasonings, and sending him out with the
> pre-combined jars of dry ingredients and canned broth? He could just dump a
> couple of cans of broth in the jar, set it in the lunchbox at breakfast and
> cook until he's ready to eat. Since everything would be at least blanched,
> it should work.
>
> Sam's Club has these noodles ("Country Pasta" brand) that need to boil for
> half an hour before they're done -- I've used them in a crockpot where they
> cooked for hours and hours and were just right when it was time to eat. You
> could throw some of them in the jar (not too many because they more than
> double in thickness) too.
>
> Hmm, it's possible that those noodles would work for canning, too...
>
>
>
> ----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==----
> http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
> ----= East and West-Coast Server Farms - Total Privacy via Encryption =----
How about couscous (sp?) as a starch base. It doesn't need real
cooking, just hot liquid over it. There are also Japanese noodles that
are already cooked and come in plastic packages. Again, just heat up.
Very good with thin strips of cucumbers and a little soy sauce and
sesame oil ( keep that in your cooler). How about canned chickpeas and
other beans, or have you tried those and are tired of them? Again, they
go well with fresh, cut up veggies.
Ellen
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| Re: canning "starchy" stuff [message #190697 ] |
Do, 15 Dezember 2005 19:55 |
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Metra wrote:
> As an alternative to canning, how about packaging up some dehydrated veg. &
> meats (like very plain jerky) & seasonings, and sending him out with the
> pre-combined jars of dry ingredients and canned broth? He could just dump a
> couple of cans of broth in the jar, set it in the lunchbox at breakfast and
> cook until he's ready to eat. Since everything would be at least blanched,
> it should work.
That's actually not a bad idea. I already have some dehydrated stuff
here... tomatoes and chard and hamburger crumbles and such. And of
course, all sorts of herbs. And tons of canned broths, some with meat
already, some without. A few more dried veggies and we'd have pretty
good soup. I'll have to experiment a bit. Thanks for the idea.
> Sam's Club has these noodles ("Country Pasta" brand) that need to boil for
> half an hour before they're done -- I've used them in a crockpot where they
> cooked for hours and hours and were just right when it was time to eat. You
> could throw some of them in the jar (not too many because they more than
> double in thickness) too.
>
> Hmm, it's possible that those noodles would work for canning, too...
I'll look for them. Thanks.
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| Re: canning "starchy" stuff [message #190698 ] |
Do, 15 Dezember 2005 19:57 |
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ellen wickberg wrote:
> How about couscous (sp?) as a starch base. It doesn't need real
> cooking, just hot liquid over it. There are also Japanese noodles that
> are already cooked and come in plastic packages. Again, just heat up.
Good ideas! Thanks.
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| Re: canning "starchy" stuff [message #190699 ] |
Do, 15 Dezember 2005 20:01 |
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Melba's Jammin' wrote:
> Any way to use dry ice?
A friend suggested that - thing is there's no way to buy it on the
road. I think a big enough chunk to last two weeks would pretty much
not leave much room in a cooler.
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| Re: canning "starchy" stuff [message #190707 ] |
Do, 15 Dezember 2005 23:22 |
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> Sam's Club has these noodles ("Country Pasta" brand) that need to boil for
>half an hour before they're done
Good heavens.... what are they concrete or something??
--
Sue in Portsmouth,
"Old" Hampshire,
"Old" England, UK
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| Re: canning "starchy" stuff [message #190714 ] |
Fr, 16 Dezember 2005 02:54 |
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In article <1134672598.529830.286110 [at] g49g2000cwa.googlegroups.com>,
jackiepatti [at] gmail.com wrote:
> Melba's Jammin' wrote:
>
> > Any way to use dry ice?
>
> A friend suggested that - thing is there's no way to buy it on the
> road. I think a big enough chunk to last two weeks would pretty much
> not leave much room in a cooler.
Hey, we're trying. "-)
Good luck in the hunt.
-Barb
You might consider asking at rec.food.cooking
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri
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| Re: canning "starchy" stuff [message #190737 ] |
Mo, 19 Dezember 2005 15:08 |
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<jackiepatti [at] gmail.com> wrote in message
news:1134599198.123878.122600 [at] o13g2000cwo.googlegroups.com...
> I have an interesting challenge. My husband is an over-the-road truck
> driver.
>
> I freeze a lot of meals for him that he can reheat on the road in an
> electric lunch box that we decided was more versatile than a microwave
> (it heats... and it's insulated so it stays hot for a long time, plus
> doesn't take up counter space).
>
> However, this only works for about 4 days or so. He uses a Coleman
> electric cooler, but the frozen meals pretty much thaw out the first
> day or two and by day 4 or 5 are starting to go. He ends up eating
> store-bought canned foods and truck-stop bought hamburgers and corn
> dogs thereafter.
What about a portable freezer? They are kind of pricey, but might be worth
the expense in the long run. Plus you can send your DH something better to
eat than truckstop corndogs :-)
http://www.compactappliance.com/xq/JSP.jump/itemType.CATEGOR Y/itemID.58/qx/P
ortable_Fridge_Freezers.htm
http://www.fridgefreeze.com/recreation/prod-15l.html
KW
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| Re: canning "starchy" stuff [message #193641 ] |
Di, 20 Dezember 2005 17:27 |
|
<jackiepatti [at] gmail.com> wrote in message
news:1134599198.123878.122600 [at] o13g2000cwo.googlegroups.com...
>
> Anyone canned soups or stews with barley?
>
> Or... does anyone have any other ideas on "starchy" type things that
> will can in soups and stews?
>
I tried putting some small pasta in my canned minestrone soup -- it didn't
work well, because the macaroni pretty much turned to mush.
I'm wondering though -- could he heat those packets of precooked rice that
are available now? They're set up for microwaving, but he may be able to
heat them with his heater. Uncle Ben and Rice-a-Roni and some other
companies make them, and they come in a variety of seasonings.
There's also crackers -- a jar of home-canned chili served on a bed of
oyster crackers makes a nice, hearty meal.
How about rolls, prepackaged in smaller amounts? Jewel (our local version
of Albertson's) sells Hawaiian rolls in packages of 4 to go with their fried
chicken dinners. A package would keep several days unopened, I would think,
and then could be used in a couple of days to go with stew or a hearty soup.
Anny
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| Re: canning "starchy" stuff [message #193642 ] |
Di, 20 Dezember 2005 18:05 |
|
Keith Warren wrote:
> What about a portable freezer? They are kind of pricey, but might be worth
> the expense in the long run. Plus you can send your DH something better to
> eat than truckstop corndogs :-)
You're right, they're pricey. Worse, in order to have room for a
freezer, he'd have to give up the cooler - which would mean no milk,
cheese, lunch meats, lettuce, tomato, cucumbers, cold soda, cold water,
etc. So it wouldn't be very practical.
I have thus far canned up some baked beans, chili and refried beans for
him - using standard recipes.
I also made some italian-flavored stew meat packaged with couscous,
attaching a small baggie to the jar, so we'll see how that works.
I plan to make green and yellow split pea soups later this week.
Today, I'm going to make soup. My plan is to put 1/4 cup of the
following in pint jars: pearled barley, broken lasagna noodles, oat
groats, thick-cut oats, brown rice, wheat berries, cracked wheat. Then
top off each jar with a relatively watery soup recipe and process for
75 minutes at 11 lbs. I figure anything that comes out too
thick-looking, I'll assume is unsafe and the rest sent off with him to
see which of these he likes best.
1/4 cup is a planning number, I expect some things will work better
with smaller amounts of starch. So we'll see what works.
Just in case someone Googles this in the future, I'll post my results
once I have them.
Also... we have figured out the best way to store these on shelves in a
moving vehicle. We're going to make jar holders. Just... strips of
cardboard to go aorund the jars duct-taped to hold them together, cover
the cardboard and make them reusable. Sort of... like those cardboard
holders you get on Starbucks coffee.
I usually can in quarts, but luckily have lots of pint jars for canning
for one-person meals for him. But I've realized I'm going to have to
buy some rings - I always removed them for storage, but he'll be
keeping them on in the truck so the lids don't get banged loose.
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| Re: canning "starchy" stuff [message #193643 ] |
Di, 20 Dezember 2005 18:46 |
|
jackiepatti [at] gmail.com wrote:
> Keith Warren wrote:
>
>
>>What about a portable freezer? They are kind of pricey, but might be worth
>>the expense in the long run. Plus you can send your DH something better to
>>eat than truckstop corndogs :-)
>
>
> You're right, they're pricey. Worse, in order to have room for a
> freezer, he'd have to give up the cooler - which would mean no milk,
> cheese, lunch meats, lettuce, tomato, cucumbers, cold soda, cold water,
> etc. So it wouldn't be very practical.
>
> I have thus far canned up some baked beans, chili and refried beans for
> him - using standard recipes.
>
> I also made some italian-flavored stew meat packaged with couscous,
> attaching a small baggie to the jar, so we'll see how that works.
>
> I plan to make green and yellow split pea soups later this week.
>
> Today, I'm going to make soup. My plan is to put 1/4 cup of the
> following in pint jars: pearled barley, broken lasagna noodles, oat
> groats, thick-cut oats, brown rice, wheat berries, cracked wheat. Then
> top off each jar with a relatively watery soup recipe and process for
> 75 minutes at 11 lbs. I figure anything that comes out too
> thick-looking, I'll assume is unsafe and the rest sent off with him to
> see which of these he likes best.
>
> 1/4 cup is a planning number, I expect some things will work better
> with smaller amounts of starch. So we'll see what works.
>
> Just in case someone Googles this in the future, I'll post my results
> once I have them.
>
> Also... we have figured out the best way to store these on shelves in a
> moving vehicle. We're going to make jar holders. Just... strips of
> cardboard to go aorund the jars duct-taped to hold them together, cover
> the cardboard and make them reusable. Sort of... like those cardboard
> holders you get on Starbucks coffee.
>
> I usually can in quarts, but luckily have lots of pint jars for canning
> for one-person meals for him. But I've realized I'm going to have to
> buy some rings - I always removed them for storage, but he'll be
> keeping them on in the truck so the lids don't get banged loose.
>
I've done this already using broken lasanga noodles; they turned out
soft and kind of mushy but they didn't fall apart.
I would not assume that anything "too thick-looking" was unsafe. It
started out thin and only got thick after it was heated enough to gel
the starch. That's different than filling the jar with pumpkin puree,
where it's thick right from the start. But I might be more of a
risk-taker than you in this regard.
I'll be interested in your results! (prediction: the groats, wheat
berries, and brown rice will be acceptable and everything else will cook
to mush.)
Best regards,
Bob
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| Re: canning "starchy" stuff [message #193646 ] |
Di, 20 Dezember 2005 22:04 |
|
Anny Middon wrote:
> <jackiepatti [at] gmail.com> wrote in message
> news:1134599198.123878.122600 [at] o13g2000cwo.googlegroups.com...
> >
> > Anyone canned soups or stews with barley?
> >
> > Or... does anyone have any other ideas on "starchy" type things that
> > will can in soups and stews?
> >
>
> I tried putting some small pasta in my canned minestrone soup -- it didn't
> work well, because the macaroni pretty much turned to mush.
>
> I'm wondering though -- could he heat those packets of precooked rice that
> are available now? They're set up for microwaving, but he may be able to
> heat them with his heater. Uncle Ben and Rice-a-Roni and some other
> companies make them, and they come in a variety of seasonings.
>
> Anny
The Uncle Ben's Spanish Rice is fab. Most of the other 90sec MW warm up kind
are pretty bad IMHO.
Edrena
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| Re: canning "starchy" stuff [message #193648 ] |
Mi, 21 Dezember 2005 07:09 |
|
Well, I did the experiment. This is the soup I made:
1 small onion, diced
2 red bell peppers, chopped
4 cloves garlic, pressed
2 TB olive oil
1 quart turkey broth*
1 quart water
2 small cans of V-8 juice
1 1/2 lb cooked turkey breast (from freezer)
2 lbs frozen yellow squash
1/2 cup dried swiss chard
1/4 cup dried tomatoes
2 tsp dried oregano
2 tsp dried basil
2 tsp fennel seed
1/4 tsp rosemary
1/4 tsp red pepper flakes
*The broth was very reduced... to the degree of being opaque. I had
once made way too much and reduced it a lot so there'd be less canning
to do.
For the soup, I fried the onion, pepper and garlic in olive oil in a
dutch oven until the onions carmelized, then added everything else,
brought to a boil and simmered a couple hours. As a bonus, there's
lots of low-carb soup leftover for me after canning for hubby.
I took seven pint jars and numbered each them repeatedly with a sharpie
(and later loaded them in the canner in order), in hopes of still
knowing what was what after canning. I put 1/4 cup of each of these in
one of the labelled jars: pearled barley, wheat berries, cracked
wheat, oat groats, thick-cut oats, brown rice, crumbled lasagna
noodles.
I decided my soup was too thick to have enough liquid to cook the
starch. I'm not accustomed to making thin soups. So I also added 1/2
cup water to each jar on top of the starch, then topped off with the
soup, adjusted lids, and processed for 75 minutes at 11 lbs.
They came out looking weird... they look layered! The barley and
thick-cut oats looked especially layered. The soup didn't poke through
to the starch in the bottom of each jar much.
I saw lots of liquid boiling when I removed them from the canner, so
nothing looked unsafely thick to me. I think they're all safely
edible, even if not necessarily yummy. Hubby will do the yummy-testing
(I don't eat starch as I'm diabetic).
As far as amounts, it looks like there was *way* too much barley, about
the right amount of wheat (both whole and cracked), a bit too much oats
(both whole and rolled), about the right amount of rice, and maybe a
bit too little lasagna. I can tell because of the layering effect.
So, next time in each pint, I'd do only 2 TB of barley, 3 TB of whole
oats or thick-cut oats and maybe 3/8 cup lasagna (1/4 cup was one piece
broken up, I might do 1 1/2 pieces next time).
They will be husband-tested over the next few weeks - I'll find out
what he likes best and report back again.
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| Re: canning "starchy" stuff [message #193649 ] |
Mi, 21 Dezember 2005 07:17 |
|
jackiepatti [at] gmail.com wrote:
> Well, I did the experiment. This is the soup I made:
>
> 1 small onion, diced
> 2 red bell peppers, chopped
> 4 cloves garlic, pressed
> 2 TB olive oil
> 1 quart turkey broth*
> 1 quart water
> 2 small cans of V-8 juice
> 1 1/2 lb cooked turkey breast (from freezer)
> 2 lbs frozen yellow squash
> 1/2 cup dried swiss chard
> 1/4 cup dried tomatoes
> 2 tsp dried oregano
> 2 tsp dried basil
> 2 tsp fennel seed
> 1/4 tsp rosemary
> 1/4 tsp red pepper flakes
>
> *The broth was very reduced... to the degree of being opaque. I had
> once made way too much and reduced it a lot so there'd be less canning
> to do.
>
> For the soup, I fried the onion, pepper and garlic in olive oil in a
> dutch oven until the onions carmelized, then added everything else,
> brought to a boil and simmered a couple hours. As a bonus, there's
> lots of low-carb soup leftover for me after canning for hubby.
>
> I took seven pint jars and numbered each them repeatedly with a sharpie
> (and later loaded them in the canner in order), in hopes of still
> knowing what was what after canning. I put 1/4 cup of each of these in
> one of the labelled jars: pearled barley, wheat berries, cracked
> wheat, oat groats, thick-cut oats, brown rice, crumbled lasagna
> noodles.
>
> I decided my soup was too thick to have enough liquid to cook the
> starch. I'm not accustomed to making thin soups. So I also added 1/2
> cup water to each jar on top of the starch, then topped off with the
> soup, adjusted lids, and processed for 75 minutes at 11 lbs.
>
> They came out looking weird... they look layered! The barley and
> thick-cut oats looked especially layered. The soup didn't poke through
> to the starch in the bottom of each jar much.
>
> I saw lots of liquid boiling when I removed them from the canner, so
> nothing looked unsafely thick to me. I think they're all safely
> edible, even if not necessarily yummy. Hubby will do the yummy-testing
> (I don't eat starch as I'm diabetic).
>
> As far as amounts, it looks like there was *way* too much barley, about
> the right amount of wheat (both whole and cracked), a bit too much oats
> (both whole and rolled), about the right amount of rice, and maybe a
> bit too little lasagna. I can tell because of the layering effect.
>
> So, next time in each pint, I'd do only 2 TB of barley, 3 TB of whole
> oats or thick-cut oats and maybe 3/8 cup lasagna (1/4 cup was one piece
> broken up, I might do 1 1/2 pieces next time).
>
> They will be husband-tested over the next few weeks - I'll find out
> what he likes best and report back again.
>
One more suggestion: try adding sliced raw carrots, celery, parsnip,
parsley, etc. to the jars when you fill them.
You might wanna shake up the jars when they cool so they don't look weird.
I'm quite interested in your results.
Bob
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| Re: canning "starchy" stuff [message #193655 ] |
Mi, 21 Dezember 2005 22:30 |
|
The book is called Manifold Destiny by Chris Maynard and Bill Scheller.
They have all sorts of fun things to cook using your car engine, and
the recipes are very adaptable. Just be careful the first couple of
times, it is very easy to burn the food.
Jana
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| Re: canning "starchy" stuff [message #193662 ] |
Fr, 23 Dezember 2005 09:15 |
|
<jackiepatti [at] gmail.com> wrote in message
news:1134620099.934457.18720 [at] z14g2000cwz.googlegroups.com...
> Brian Mailman wrote:
>
> > I vaguely remember some kind of 'trucker's dinner" that involved
> > wrapping a roast, potatoes, and carrots in triple aluminum foil and
> > setting it over the radiator for a few hours (about 250-300 miles I
> > think the recipe said) so it would cook crockpot style.
>
> This would become practical about the time truck stops started selling
> the ingredients! A few sell fresh fruit, produce and dairy products -
> but most of them don't sell any real food at all, just overpriced
> chips, cookies, maybe some fried foods or hamburgers or such.
>
> He can't keep a roast for two weeks in a truck - even cooked frozen
> food goes bad in the electric cooler in less than a week. Hence my
> dilemma.
>
> Thing is, if he were interested in a diet of chips and cookies, I could
> buy that stuff cheaper at Aldi's and stock him up for two weeks. The
> problem is "real food."
>
> When we were driving team, we stopped at Wal-mart maybe once a week.
> It is iffy - you have to find one near enough the interstate you know
> it's there, you have to have an hour in your schedule to spare, and it
> pretty much has to be 2 AM - cause if you park, you need to be
> reasonably sure you won't get boxed in by cars. So... if you're lucky,
> you can do some shopping for real food, but sometimes you're unlucky
> and there's not much you can do for days at a time. In a way, I had it
> easier in the truck as I like a lot of dairy products - yogurt, cottage
> cheese, etc. That stuff would keep for about a week in the electric
> cooler. Even so, I ended up sometimes with nothing to eat for days at
> a time as most foods sold in truck stops are pretty much not edible for
> a diabetic.
>
> Anyone canned with barley? Or brown rice? How about stews or soups
> with added oatmeal or wheat berries? Just looking for experience (if
> available) before I begin experimenting...
I'm a diabetic who has made several cross country moves. The things I never
left the house without were little cans of vegetables such as green beans
and kidney beans. I get the kind with the pop tops when possible.
Otherwise, I pack a can opener. These can be eaten straight from the can.
No heating necessary. Little packages of tuna and crackers. A can of
aerosol cheese and a package of crackers. Beef jerky (watch the carb
count), peanut butter, and nuts. Also, when possible, small packages of
cheese that do not require refrigeration. I could get these when I lived in
NY and I know of a few import stores that sell them. You can also buy
little cans of chicken and other meats and fish. Now I generally rely on
these things for snacks, but they can make a meal if need be. You can also
buy little tubes of applesauce that are shelf stable.
I don't know how many carbs he can eat at one time. They now make pouches
of cooked rice - white, brown and wild, that can be quickly heated in the
microwave. You can also eat them without heating, but they're a bit chewy
this way. One pouch might be too many carbs for him.
As for truck stop food, I've never had a problem getting something to eat
there. Now I don't know what kind of diet he is on. I am on the Exchange
Plan. Not necessarily low carb, but certainly lower carb than what I used
to eat. If a taco salad is available, I'll have that. Otherwise I'll have
whatever salad they have and perhaps a side order of something else. Soup
is another option. I've learned between my diabetes and my daughter's food
allergies, getting a meal served as it normally would come is a thing of the
past. I've learned to ask for substitutions and side orders. Places that
don't list salad on the menu can usually give me some sliced tomatoes or
lettuce leaves. Luckily I don't like salad dressing. But a wedge of lemon
is always an option instead of dressing. Or a quick dressing can be made by
mixing ketchup and mayo. A burger can be ordered without the bun.
I've found that more and more of those travel plaza type places are selling
healthy foods. Most have fruit (although not necessarily diabetic
friendly), some kind of single serve cheese, and some even have salads and
raw veggies. I've been moving every few years for about 11 years now. I've
gone from seeing nothing but soggy prepackaged sandwiches and candy bars, to
somewhat healthy fare. So things are improving. But sometimes you have to
look to find the good stuff.
--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm
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| Re: canning "starchy" stuff [message #194156 ] |
Mo, 26 Dezember 2005 21:32 |
|
jackiepatti [at] gmail.com wrote:
> I have an interesting challenge. My husband is an over-the-road truck
> driver. . . . He's sick of store-bought canned food, which I can get as it all kinda
> just tastes the same after a while - like salt is the only seasoning in
> the world. . . .
> I can't seem to find info on whether it is practical to add barley to
> canned soups or stews, or if it will behave like rice or pasta and just
> suck up all the liquid and disintegrate.
>
> Anyone canned soups or stews with barley?
>
> Or... does anyone have any other ideas on "starchy" type things that
> will can in soups and stews?
Rule of thumb for canning soups is no more than 50% solids with the
remainder some sort of liquid.
Barley works well and so does wild rice. I also know of a friend who
tosses in chunks of raw potato. Add any of these raw at the end before
sealing the jar. But limit these, perhaps 1 1/2 teaspoons of wild rice
per quart if you're also adding a few chunks of potato, and you might
want to reduce solids to 1/3 or 1/4 of the total so there's plenty of
liquid and density doesn't become an issue.
Carol
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| Re: canning "starchy" stuff [message #194175 ] |
Sa, 31 Dezember 2005 18:15 |
|
The experiment was not successful, even before attempting to eat any of
the food.
I left the jars sitting out while we went away for Christmas and stuff,
so they've been hanging about for a week or more. Apparently, just
sitting around at a fairly cold room temperature (thermostat was set to
50 F while we were away), they are still absorbing liquid.
The starches are still expanding! Because it's layered, I can see the
starch layer getting larger. Most of the jars have *no* liquid left in
them. In fact, the cracked wheat is a mass completly jelled solid now.
Most of them have a layer of meat and veggies on top of the starch,
but when turning the jars, I see *no* liquid moving except in the wone
done with wheat berries. *All* these soups were quite liquid when I
finished processing them, this is what has happened since as they have
sat.
The only jar that still appears to have any liquid in it at all is the
one with whole wheat berries. Even so, it's a *lot* of wheat berries -
way more than it was when I made it. I expect it will end up the same
in another week or two.
It looks like I wasted a bunch of good soup. Oh well, the chickens
will be happy. ;)
I am thinking to retry the experiment using *cooked* starches... on the
theory if they're well-cooked, maybe they'll have absorbed as much
water as they can and not keep absorbing forver. I'm thinking to
experiment with canning up just the cooked starches in water, so as not
to waste anymore soup.
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| Re: canning "starchy" stuff [message #194177 ] |
Sa, 31 Dezember 2005 20:07 |
|
jackiepatti [at] gmail.com wrote:
> The experiment was not successful, even before attempting to eat any of
> the food.
>
> I left the jars sitting out while we went away for Christmas and stuff,
> so they've been hanging about for a week or more. Apparently, just
> sitting around at a fairly cold room temperature (thermostat was set to
> 50 F while we were away), they are still absorbing liquid.
>
> The starches are still expanding! Because it's layered, I can see the
> starch layer getting larger. Most of the jars have *no* liquid left in
> them. In fact, the cracked wheat is a mass completly jelled solid now.
> Most of them have a layer of meat and veggies on top of the starch,
> but when turning the jars, I see *no* liquid moving except in the wone
> done with wheat berries. *All* these soups were quite liquid when I
> finished processing them, this is what has happened since as they have
> sat.
>
> The only jar that still appears to have any liquid in it at all is the
> one with whole wheat berries. Even so, it's a *lot* of wheat berries -
> way more than it was when I made it. I expect it will end up the same
> in another week or two.
>
> It looks like I wasted a bunch of good soup. Oh well, the chickens
> will be happy. ;)
>
> I am thinking to retry the experiment using *cooked* starches... on the
> theory if they're well-cooked, maybe they'll have absorbed as much
> water as they can and not keep absorbing forver. I'm thinking to
> experiment with canning up just the cooked starches in water, so as not
> to waste anymore soup.
Great report, Jackie - we've all learned the hard way one or twice...
Edrena
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| Re: canning "starchy" stuff [message #194178 ] |
Sa, 31 Dezember 2005 20:07 |
|
jackiepatti [at] gmail.com wrote:
> The experiment was not successful, even before attempting to eat any of
> the food.
>
> I left the jars sitting out while we went away for Christmas and stuff,
> so they've been hanging about for a week or more. Apparently, just
> sitting around at a fairly cold room temperature (thermostat was set to
> 50 F while we were away), they are still absorbing liquid.
>
> The starches are still expanding! Because it's layered, I can see the
> starch layer getting larger. Most of the jars have *no* liquid left in
> them. In fact, the cracked wheat is a mass completly jelled solid now.
> Most of them have a layer of meat and veggies on top of the starch,
> but when turning the jars, I see *no* liquid moving except in the wone
> done with wheat berries. *All* these soups were quite liquid when I
> finished processing them, this is what has happened since as they have
> sat.
>
> The only jar that still appears to have any liquid in it at all is the
> one with whole wheat berries. Even so, it's a *lot* of wheat berries -
> way more than it was when I made it. I expect it will end up the same
> in another week or two.
>
> It looks like I wasted a bunch of good soup. Oh well, the chickens
> will be happy. ;)
>
> I am thinking to retry the experiment using *cooked* starches... on the
> theory if they're well-cooked, maybe they'll have absorbed as much
> water as they can and not keep absorbing forver. I'm thinking to
> experiment with canning up just the cooked starches in water, so as not
> to waste anymore soup.
>
I don't know that it's wasted; have you opened a jar and tasted it?
(You said it was still liquid at the end of processing, and you
processed it for 75 minutes IIRC, so it should be sterile)
It sounds mainly like you used way too much starchies, and should have
shaken them when cooled to mix the layers.
I think you are on the right track using uncooked starch. Maybe they
need to be soaked before assembling.
I would taste it. :-)
Bob
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| Re: canning "starchy" stuff [message #194180 ] |
Sa, 31 Dezember 2005 23:20 |
|
<jackiepatti [at] gmail.com> wrote in message
news:1136049307.152074.256720 [at] o13g2000cwo.googlegroups.com...
> The experiment was not successful, even before attempting to eat any of
> the food.
>
> I left the jars sitting out while we went away for Christmas and stuff,
> so they've been hanging about for a week or more. Apparently, just
> sitting around at a fairly cold room temperature (thermostat was set to
> 50 F while we were away), they are still absorbing liquid.
>
> The starches are still expanding! Because it's layered, I can see the
> starch layer getting larger. Most of the jars have *no* liquid left in
> them. In fact, the cracked wheat is a mass completly jelled solid now.
> Most of them have a layer of meat and veggies on top of the starch,
> but when turning the jars, I see *no* liquid moving except in the wone
> done with wheat berries. *All* these soups were quite liquid when I
> finished processing them, this is what has happened since as they have
> sat.
>
> The only jar that still appears to have any liquid in it at all is the
> one with whole wheat berries. Even so, it's a *lot* of wheat berries -
> way more than it was when I made it. I expect it will end up the same
> in another week or two.
>
> It looks like I wasted a bunch of good soup. Oh well, the chickens
> will be happy. ;)
>
> I am thinking to retry the experiment using *cooked* starches... on the
> theory if they're well-cooked, maybe they'll have absorbed as much
> water as they can and not keep absorbing forver. I'm thinking to
> experiment with canning up just the cooked starches in water, so as not
> to waste anymore soup.
I don't know if this would apply to canning soup, since I've never tried it.
But I once asked a chef about adding rice to chicken soup. Every time I did
it, the rice absorbed all the broth so if somebody wanted seconds, there was
no soup left. Just chicken flavored rice. He said it was essential to cook
the rice or noodles first and then add them to the soup. For the exact
reasons you've stated.
--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm
|
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| Re: canning "starchy" stuff [message #194181 ] |
Sa, 31 Dezember 2005 23:51 |
|
Julie Bove wrote:
> <jackiepatti [at] gmail.com> wrote in message
> news:1136049307.152074.256720 [at] o13g2000cwo.googlegroups.com...
>
>>The experiment was not successful, even before attempting to eat any of
>>the food.
>>
>>I left the jars sitting out while we went away for Christmas and stuff,
>>so they've been hanging about for a week or more. Apparently, just
>>sitting around at a fairly cold room temperature (thermostat was set to
>>50 F while we were away), they are still absorbing liquid.
>>
>>The starches are still expanding! Because it's layered, I can see the
>>starch layer getting larger. Most of the jars have *no* liquid left in
>>them. In fact, the cracked wheat is a mass completly jelled solid now.
>> Most of them have a layer of meat and veggies on top of the starch,
>>but when turning the jars, I see *no* liquid moving except in the wone
>>done with wheat berries. *All* these soups were quite liquid when I
>>finished processing them, this is what has happened since as they have
>>sat.
>>
>>The only jar that still appears to have any liquid in it at all is the
>>one with whole wheat berries. Even so, it's a *lot* of wheat berries -
>>way more than it was when I made it. I expect it will end up the same
>>in another week or two.
>>
>>It looks like I wasted a bunch of good soup. Oh well, the chickens
>>will be happy. ;)
>>
>>I am thinking to retry the experiment using *cooked* starches... on the
>>theory if they're well-cooked, maybe they'll have absorbed as much
>>water as they can and not keep absorbing forver. I'm thinking to
>>experiment with canning up just the cooked starches in water, so as not
>>to waste anymore soup.
>
>
> I don't know if this would apply to canning soup, since I've never tried it.
> But I once asked a chef about adding rice to chicken soup. Every time I did
> it, the rice absorbed all the broth so if somebody wanted seconds, there was
> no soup left. Just chicken flavored rice. He said it was essential to cook
> the rice or noodles first and then add them to the soup. For the exact
> reasons you've stated.
>
I don't think cooking the rice first and then adding it *before canning*
will help (it think it will make it worse) The rice will just get a
head start on overcooking and falling apart.
Bob
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