Ray_L
Posts : 119
Thumbs : 249
Reputation : 0
Join date : 2009-08-06
Age : 53
Location : Zephyrhills, Fl
 |  Subject: Soup: Cream Soup Bases  Sun Sep 06, 2009 11:35 pm | |
| Kris Watson from the http://www.the912project.us/group/preparednesssaid: - Quote :
- One of my new favorites is canning cream soup bases. You
don't use milk, of course. But what I do, is saute whatever I am using for
flavor (onion, celery, mushrooms, asparagus, etc.). Divide the flavor between
jars, pints, about 1/3 full. Then make a roux with flour and butter, adding
chicken stock to make a VERY thick white sauce. Salt and pepper to taste. You
should be able to cut it. Fill jars to 1" head space and pressure can 45
minutes at 11 pounds (for my altitude). When the time comes to use them, add 2
cups milk for soup or 1 cup plus a bit more for a sauce. It's VERY, VERY good,
and you have put up maybe 6 pints for the same cost as two cans of Cambells. | |
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