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Canning soup with dairy?

post #1 of 4
2/25/12 at 1:56pm
Thread Starter 

Hey folks.  I'm new here, hope someone will know this answer.  I know that is is wrong to do canning with diary products.  My question, is powder milk also not safe to can with.  I have a Roasted Red Pepper and Tomato soup that I serve in my cafe and I now also sell by the jar.  I jar the soup 1 litre at a time and keep it in the fridge but I'd like to make it shelf stable.  Just wondering if I swapped out the 35% cream with dry milk if that would work?

 

thanks

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post #2 of 4
2/29/12 at 12:38pm

The texture and flavor will be different even before canning and I don't think that makes it any safer.

more than taste fine
me eat it all the time
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post #3 of 4
2/29/12 at 5:56pm

Would you consider revamping the recipe so that it is a condensed soup -- one that the consumer would be required to add dairy to reconstitute?  Before marketing, I'd have it tested by a local lab for shelf life, pH, mold, etc.  You probably already test pH anyway?

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post #4 of 4
3/1/12 at 7:33am

I would have to agree...if you insist on trying to can with milk or milk products have an independant lab do testing first.....personally I wouldnt try it.

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