RRH Class: Making and Preserving Cream Soups

At the request of several of our viewers, we present this class on several ways to make shelf stable cream soups. We work with two recipes, Cream of Mushroom soup and Cream of Chicken soup that are absolutely delicious.
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[@bonniesteffens2454]

Oh my goodness…I’m admitting that I was getting ready to dry can potatoes (we had a huge crop)…wow your explanation just convinced me to stick with the pressure canning in liquid!!! Thank you ❤

[@lionheart830]

Good! I was horrified when I first saw one of those dry canning videos! I've only been canning for a year and was terrified to start with, those videos made me know I chose the correct path.

[@user-lc6er2fh9d]

I tried dry canning potatoes and they are not good.

[@donitahumrich2743]

I dry canned with a pat of butter. Fried in a bit of oil or butter. Yum

[@christinamatzen4214]

Pam, thank you so much. Your teaching method is absolutely perfect. I haven’t been in a proper classroom in 30 years and I was so excited to get some lined paper and take notes. You should consider adding a Thanks button so we can show you our thanks ❤️

[@thehadster7043]

Agree about the THANKS button!

[@brendal.3352]

I like this video, because it gives me a path around the Bioengineered ingredients that are found in so many cream soups.

[@bonniesteffens2454]

You and Jim are the cream of the crop in the KZbin world!!! ❤

[@thestickerfarm1254]

I doubt we would have so many high 😢school dropouts if you could teach the teachers how to teach make learning fun. I bet your students just loved you. Great lesson

[@jinglesh1398]

Absolutely love this series! Thank you so much for sharing these with us.

[@RoseRedHomestead]

You are very welcome.

[@user-dp3ie7eb5m]

I love how you put so much work and effort into your work for us. Thank you so much.

[@RoseRedHomestead]

You are welcome. Jim

[@timothywilliams9678]

Hi Pam, love the class! I was howling when I heard your reaction about canning potatoes without liquid. When I saw that video, my first thought was "what would Pam say"? Now I have the answer! 😂

[@RoseRedHomestead]

LOL! You are so welcome!

[@melinaz3385]

Love the intro! and thank you for the creamy soup tips! Oh yes, I found the link on the Web page! just had to scroll down to the near end! Thank you for these! We love the Bear Creak country kitchen soups! We also stocked some in long shelf packaging as now the cost is almost 6 dollars a piece in some stores, Blain's Farm and Fleet mail order sells them at a reasonable price if you want to buy in bulk. The BEST one is the Minestrone! Oh it's so good! you'll want to add little extra water though, and at one time I took out half of the large pasta and added a can of beans to it. still was delicious! esp is you sneak in meat balls!

[@pamharkins4601]

This was great! I am always upset when I find a channel that has all these weird rebel way of doing things. One reason why I love your channel so much is your so good at teaching , and you vary what your teaching , and you use safe methods ! Please keep on going ! We love you both !

[@REALYROSEY]

Clearjel is meant for canning. It's a modified cornstarch that only solidifies upon cooling.

[@sarinamuhammad3579]

You are amazing!!! I truly appreciate your trainings. I recently bought a FD and will be making lots of powders. Thank you so much for sharing your knowledge on how to preserve nutritious food and savor homemade flavors.

[@RoseRedHomestead]

You are so welcome!

[@idonttiptoe1519]

Pam is the definition of sass with class. I love it! Thanks for the great tips, now and as always! ❤

[@lindaharrison5699]

I am SO excited to hear you are doing a video on cheesemaking from powdered milk. I hope you will also consider doing a book on this subject. Especially as there is so much information on it that you can't do it all in a class.

[@RoseRedHomestead]

I am thinking about that!d. Thanks for the encouragement.

[@msannieem11]

Pam, I dont comment much, but I have been watching your vidoes since the pandemic. I have learned so much from you!!!! I appreciate every single video to teach me how to garden, can etc. Thank you for all the hard work to educate us. I am grateful.

[@kam2162]

I have watched a video on dry canning potatoes. I won't risk it. I would however love it if there was a way we could crowd-fund the testing of some of these rebel canning recipes. Any ideas Pam?

[@unnamed2737]

Pam has a data logger that might work for testing these things. She’s also shared where to buy it if anyone wants to test canned food.

[@hjkroeger1]

I wish you would have been my accounting professor!!! I love learning from you. Thank you for a great class.

[@RoseRedHomestead]

Wow, thank you!

[@PaulasYT]

I love your experiments! they give me ideas. Like I can probably make my broth with all the leafy greens and herbs I want the flavor of, and then remove them before using in the actual recipe for canning. Thanks for sharing!

[@RoseRedHomestead]

Sounds great! Jim

[@cindy-ki8ex]

I love the was you explain the science of canning.

[@cybordiva]

Всех вам благ, здоровья, добра, мира и процветания!💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡

[@terrym5786]

Reminder that Hoosier Farms sells powdered cream to make this completely shelf stable.

[@RoseRedHomestead]

Very true! A great reminder. Thank you.

[@terrym5786]

If you ever decide to purchase this, I would be interested in your opinion of its taste and texture in the recipes you make. You cook much more than I do and I would value your opinion.

[@TheDollyLady]

Thank you Pam for all you and Jim do! I'm looking to making and preserving these two recipes. I always learn something from every video y'all do.

[@RoseRedHomestead]

We hope you enjoy them. Jim

[@CraftEccentricity]

Excellent video thank you. You can also get powdered heavy cream.

[@RoseRedHomestead]

You are welcome. Yes, I should have mentioned that.

[@SmokeyMtnRobin]

You are such a great teacher! By the way, retirement looks good on you!

[@RoseRedHomestead]

Thank you so much!

[@sandifriest1857]

I'm so happy to listen to this video! I'm done buying canned soup, so many of them are made with bioengineering....I've made a dry mix with freeze dried celery. Hope to hear how to can cream soups.....thank you!

[@judyblaise1639]

Great video Pam and Jim! Hope you had a great Thanksgiving.

[@RoseRedHomestead]

Thank you. Yes, our holiday was great.

[@joycewedel9084]

Ty for the egg slicer tip. Great for olives, strawberries & so much more.

[@mburton2402]

I bet some wild rice in the creamed chicken soup would be great too.

[@RoseRedHomestead]

Yes, but only after opening it. Be sure not to can the soup with rice--rice is on the DO NOT CAN list!

[@gloriajackson2021]

I just love these classes! I love all of your videos! You're doing great things!

[@RoseRedHomestead]

Thank you so much! That means a lot to us.

[@teresaburch6381]

Thank you for sharing your wonderful knowledge and teaching us and others. It has helped me immensely in the way I want to preserve and prepare food for my family and friends. I really appreciate the hard work you and Jim put into your helpful videos. Much love and respect from Georgia. May God continue to bless and be with you both.

[@dricak1512]

Some people are willing to take risks and play canning roulette with malpractices. I certainly don't mess with that. I saw someone canning bacon the other day. Thank you for your amazing videos. I learned canning last year, and you have been my main source of information. You're a great teacher.

[@RoseRedHomestead]

Thank you so much. So glad you are firm in practicing safety in your canning!

[@sandramckinley8929]

FYI - I saw that same video about canning potatoes dry. I just kept saying… you were just lucky that you didn’t kill some one (yet)

[@RoseRedHomestead]

I am confused by you response. Please explain what you mean. Jim

[@samjones9465]

Thank you for all your hard work Pam & Jim - I love your teaching style - you make it so easy to learn

[@kristynsmith8480]

Yes I have had the symphony of air exchange also. The first time I was very concerned and thought I did something wrong. So glad you covered that in this video. Thank you for reassuring me.

[@tonniawilliams7321]

I love your lessons. I have sent your beginner canning video to a friend that wants me to teach her to can.

[@Ninafaye6611]

I think the canned will get better . I find that things taste better as they sit. I can freeze and dehydrate i

[@dancinginabundance]

Thank you! I have the tinned soups but due to the high volume of sodium I just cannot eat them. I will make my own in the future!

[@m.walker7907]

Yes bear creek,But i want my own.

[@Kompalla1]

These classes are wonderful and I have to support the person who wished you were her professer in college or even in elementary/high school. Boy did I miss out! Thank you! Do you think you could have a class about all of the uses of using bean powder for soups, thickeners, etc. and even benifits those with high bloodsugar believe it or not!

[@bluebird2416]

Dr. Pam and Dr. Jim I LOVE, LOVE LOVE these new classes!!! I appreciate all the time and effort you put into teaching and encouraging us. Thank you!!

[@rbalbontin]

Pam, great video again. I love how thorough you are in the content of your videos. Great job.

[@RoseRedHomestead]

Thank you so much!

[@dianaross5440]

Thank you. New to canning, always look to you for advice. I'm 71yrs old. Helped mom with preserving foods when i was a teen. Never did it myself. Just got my pressure canner yesterday. I do watch other channels do canning, but, very suspicious about some of their methods. I trust everything you say. You back up you methods with scientific facts & FDA RECOMMENDATIONS. THANK YOU SO MUCH for teaching us the correct ( less deadly, lol) ways .

[@melinaz3385]

There are such special processes that commercial canners have to go through to make the canned dairy and thickened soups and gravies, they have the tests, they have the proper equipment, leave it to the pros to be food safe. Still I love Red Feather Butter and Bega Cheese imported

[@RoseRedHomestead]

Ok, then stay with your commercially canned products. And yes, there are thousands of commercially canned products that are very good and safe. For home canning, we suggest is that you follow the USDA tested recipes to be safe. It is a lot of work and time involved, but there is that sense of satisfaction. Jim

[@melinaz3385]

@@RoseRedHomestead I was commenting on the processes that they can do for the canning of the foods we can't do at home, actually wondering what the differences are, And I WAS NOT being opposed to the lovely processes you show us how to make. Just knowing that the commercial canners can do what we can't, would love to know what they do that is different. Just saying, curious, not opposed

[@robingirven4570]

Thank you for doing all you do for us that want to do safe canning for our families. I just shared that video today!! There’s a Rebel canning group on Facebook- I couldn’t help myself. I had to share it. 🤷‍♀️

[@download351]

This is FANTASTIC! Thank you so much for the really informative lesson. I'm definitely going to make both of these soups to freezedry for my family :D

[@kimberlyblake1786]

Excellent as always!

[@RoseRedHomestead]

Thank you! Cheers!

[@lindafontanesi501]

Absolutely awesome video ! Can’t wait to try these recipes.

[@lcinflorida8728]

You're an awesome instructor!! I was an equestrian instructor for 14 yrs...I hope I was back then as effective and classy as you are now in presenting this material !! 😃👍

[@marthasundquist5761]

I also thicken most everything with modified corn starch(not instant, the cookking variety) , which is approved for canning. So for something requiring thickening that only uses flour, it works ok. Haven't tried any roux type recipes with it.

[@janekenneway2438]

So much info and you make it so interesting and fun Pam thank you so much.

[@RoseRedHomestead]

You are so welcome! Jim

[@debbiepurzycki6865]

Fantastic class today showing the different ways of storing and the taste and texture after making it. Thank you for doing what you do.

[@user-cm4sy1ct7q]

Love this series. Thanks again, for everything Pam, and Jim :).

[@RoseRedHomestead]

Our pleasure!

[@lindalukasik1332]

Wow! What a great series!! Thank you so much for your meticulous research and your concise and entertaining presentation. I' m looking forward to making cheese with you.

[@RoseRedHomestead]

Wow, thank you! So glad you liked it!

[@suebarnett1377]

Thank you very much. Love your videos. ❤

[@vannessachaffee6583]

I love this so much ❤❤ thank you

[@gwainegreen786]

My grandmother was a canner, and, i inherented all her supplies, however my mother never bothered to learn any of her tricks. Watching your videos makes me feel like i havent lost out on the opportunity to learn this survival skill! Im a botanist and having access to these scientific approaches is just wonderful! Thank you so much! Sending love all the way from Australia!!

[@BrandiNNiNi]

Much needed information. Thank you!

[@vickimontgomery5271]

I love this series and the music choice makes me happy!!

[@Margo5050]

Thank you for this tutorial. Those mushrooms look so delicious. 😋

[@RoseRedHomestead]

My pleasure 😊

[@onamuir4985]

THANK YOU! 🥰🥂

[@reneesouther6076]

I’m excited to watch this! ❤

[@ohio4285]

BIG THANK YOU... LOVE THESE CLASSES..

[@m.walker7907]

I have done mushroom & chicken cream soup.And man is it way better than store bought

[@pugsmom1]

I just love how you explain and simplify the instructions on how to do every thing. Thank you so very much for all your time and efforts.

[@RoseRedHomestead]

You are very welcome.

[@abiolsi12]

Love this thank u!

[@RoseRedHomestead]

You're so welcome!

[@dustyflats3832]

Since I seen freezer bricks we make a lot of them and not all soups. We use those Glad plastic containers and perfect for two. My military husband loves what he has called FMREs (Frozen Meals Ready to Eat)😂. I love making soups and they are So handy especially when we are lazy or in the summer busy in the garden. I do have a dry mix recipe book and need to take some time this winter to prep more. It is very scary what some are showing to the untrained preserver. Hope they find your channel. Great job you two!

[@RoseRedHomestead]

Thank you so much and I LOVE your idea of FMREs!

[@faitholin2716]

I learned so much. Thank-you

[@brendastephenson3679]

Wonderful video as always, thank you!

[@Hoosurgirl]

Thank you both!!

[@RoseRedHomestead]

HYou are welcome.

[@sharonleite6501]

Pam, thank you so much! Have been following you for years and so appreciate your time and willingness to research and provide safe canning and preserving ideas for our pantry. ❤❤❤

[@ugotKathy]

We spell the butter & flour mixture ’roux’ in south Mississippi. Being close to New Orleans, LA we make a lot as a base for gumbo. You make it really dark but not burnt to get that deep rich flavor. I use chicken broth in most of my gravy’s. I’m loving all y’alls videos & knowledge on prepping for our future through canning and dehydrating and dif cooking. +++ Mmmm.. mushrooms yummy. Thanks & God Bless y’all.

[@ugotKathy]

I see you typed ROUX later on the screen. Ha. No matter how you spell it as long as you don’t burn it … yummy. Lol.

[@marthaalward3740]

Thanks, Pam and Jim. Another success.

[@stpauligirl83]

Thanks, Pam and JIm!

[@joycewedel9084]

Hope you & family had a Blessed Thanksgiving.

[@kathyhood5482]

Thank you. Great class.

[@RoseRedHomestead]

You're very welcome! Jim

[@jackieperkins691]

Hi you guys! Great video!

[@belindadunne4312]

Thank you. You are an educational treasure. I love everything about your process. 👍🏻

[@user-pm4ge9fl5q]

Thank you it gives me lots of ideas

[@RoseRedHomestead]

You’re welcome 😊

[@CrochetFarmer]

I love these classes! ❤ I ordered the USDA canning book you recommended. Can’t wait to get it.

[@RoseRedHomestead]

Wonderful! Jim

[@eileenkillen1481]

Love this very useful video.❤

[@RoseRedHomestead]

You are so welcome. So glad the info was useful for you.

[@conniesowers5125]

My first RRH class. I loved it, thank you.

[@RoseRedHomestead]

You are welcome. Jim

[@christyasay764]

What a darling photo of the two of you! I appreciate all the needed information you both share with us. Thank you so much for taking so many under your wing and tech us “line upon line, precept upon precept, here a little, there a little.”

[@RoseRedHomestead]

Our pleasure! Thank you very much.

[@christinamatzen4214]

Thank you so much! I love your elephant bell story. In the “rebel” group I’m in I always say “Your grandmother wasn’t in a car seat. Your mother wasn’t in a car seat, we didn’t have to be in a car seat, now our children are in a little Fort Knox rear facing until they’re 12. We know more now. Just because you didn’t die doesn’t mean thousands of others didn’t before you”. I just don’t take that kind of chance with my families lives. I really love the idea of the powdered soups and all the kids need to do is add water. I don’t have a freeze dryer, would there be somewhere I could purchase the ingredients and make them up myself?

[@RoseRedHomestead]

You could purchase the #10 cans of FD veggies from Augason Farms and then powder them yourself. Or, there are also other brands as well.

[@christinamatzen4214]

@@RoseRedHomestead I will look into that, thank you!

[@theberrymanhomeandfarm]

I can not seem to find the download you talked about. LOVE your information. I consider you my go to person on all aspects of storage prepping. I am glad I can be in your classroom on KZbin!

[@theberrymanhomeandfarm]

I found IT!!

[@teresaballard2137]

Wow! I think this was the best one you have done.

[@RoseRedHomestead]

Wow, thanks! I really appreciate that.

[@mikafujii5388]

I generally don’t like cooking anything that takes more than 30 minutes, but after watching RRH classes and shown how to do things step by step, I am encouraged! I am trying this cream of mushroom and cream of chicken soup recipes. We are in the times where we do need to prepare for grid down or other emergency scenarios, so we do have to do the work. Thank you, Pam for showing us precisely step-by-step cooking. It really helps me!

[@RoseRedHomestead]

So glad you found the information useful!

[@nancysworld4178]

I love that you are so thorough in your videos. I also love that you are a scientist and share that knowledge with us. I love learning and the way I learn best is by understanding the why and how things work so that I can better understand and retain the information. And that's why I love your videos and the things you teach us every day! Thank you, thank you, thank you!❤

[@janofarc3928]

❤❤thank you so mucj

[@ohioitalianlady399]

I use a usda approved recipe for pie filling that uses clear gel - I thought that was ok - also if you could address the use of celery in canned recipes (esp soups) I’d be grateful-

[@mrs.bissonnette7498]

Is that with pressure canning or water bath calling?

[@ohioitalianlady399]

@@mrs.bissonnette7498 pie filling water bath, soups pressure canning

[@louisesiberry6289]

As someone who has celiac I always have diy dry soup “cream of” mixes on my shelf. I grew up with campbells soup casseroles such as tuna casserole, pork chops and cream of etc. Quick meal prep became possible again with the dry mixes.

[@RoseRedHomestead]

Good to hear. Thanks for sharing.

[@terrym5786]

As you prepare your cheese making video, please consider giats milk. It is readily available in dried form at Walmart. I love goats milk cheese and adding it to your food storage allows you to prepare many more recipes.

[@terrym5786]

Walmart also has canned goat milk.

[@user-ys8ku7ks9d]

I've been loving your videos practically since your beginning. So im definitely looking forward to the RRH Classes. However I was uable to locate the information sheet for this one.

[@sarar371]

Love your channel

[@RoseRedHomestead]

So nice to hear! Thank you.

[@susantippitt8631]

What attracted me to your channel when I was learning to pressure can a year or so ago was your sticking to USDA guidelines. So many KZbinrs just did what they wanted. I wanted to do it safely, and you always do.

[@jackiesnowflake2255]

I’m looking forward to making cream soups with all my vegetables that I fd and turned into powders. Every vegetable that I could get my hands on and can afford because I have a black thumb when it comes to gardening i fd and then powdered. Thanks for the tip for the potato flakes for a thickening I have a lot of packaged flakes I can repurpose.

[@marizen2]

Wonderful class. I can't wait for the cheese making series. Thank you!

[@RoseRedHomestead]

Very soon! Jim

[@katana600dee]

When I watched your cream cheese video this morning I noticed there is a "typo" on the top line of your whiteboard. You both have such a commitment to excellence I respectfully would want to check that before using the board for the next cheese segment because Pam said the next ones would use the same format. I have learned so much for you. Thank you.

[@sjb3594]

I purchased some silicone freezer trays. Each section holds 1/2 cup. I have stored chicken and turkey broth and I can’t wait to make these two a store them in the way. Thank you Pam and Jim for your expertise. I li e these classes.

[@gailhorne1534]

I have a fellow canner that cans butter and bacon. I’ve told them not to do this but they say it’s fine and they haven’t gotten sick as well. I would never do that.

[@juliemiller8437]

I wish you were my neighbor. Or even better my grandma😄.

[@deedeemat3991]

love your channel. i used to be a rebel canner, no no one got sick but i decided any product that shouldn't be canned safely i will buy commercial product's. my Q for you is why is is ok to can apple butter?