I am a well accomplished professional chef who understands the guidelines for canning per the Food and Drug Administration guidelines, as well as being a Ceritfied by the city of Chicago for food and sanitation. So I want to can tortillia soup, I have a kick *** "stick to your ribs recipe" but according to every thing printed I can find about canning, it is a thickened soup which is a no no in canning. From what I can determine it's because a "thickened products are harder to penetrate because of the density". Canning is broken down into processing tempuratures and times. I have tested the ph of my soup recipe and the ph is 4.7-4.8 this is just over the limit of 4.6 for tomatoe's, salsa's, and sauces. I have a pressure canner. What I want to know is does any know if there is like a (density chart or hydrometer chart for canning) something that says if it's this dense its needs to be processed for this amount of time. I have several books about canning and processing recipes, and vegeables but nothing about trying to can tortilla soup. I probably should have mentioned this earlier but I dont want to add any citric acid or vinegar to the recipe, it changes the flavor to much. Thats why I bought the pressure canner. I just want to know if what I am canning is safe. Any thoughts?
post #1 of 12
4/4/07 at 8:29pm