Scratch-Made Chicken Noodle Soup: Rebel Canning and What My Data Reveals

[@jenniferharris3989]

Great information. Soup looks good, also.

[@brendahennesseereger8609]

Very good video

[@tdoonie8244]

Thanks so much for this information. I'm fairly new to pressure canning, and this alleviated some fears that I had about meat processing.

[@DryItCanIt]

Glad you enjoyed it and found it helpful. Be sure to follow me for more ideas!

[@almostoily7541]

My three old Kerr books have a recipe for noodles. The newest one is a 1986 version. I see people say it's not USDA approved all the time. Did Kerr not follow USDA? They quoted them. I also don't understand how commercial canneries can sell food that hasn't been tested. How do they know it's safe to sell noodles or rice or cream soups if they haven't been tested? Just things I've thought about. I'm so glad you have one of those test thingys. I know of one other KZbinr who uses one but she only tests USDA recipes I believe. I thought it was quite telling the time she tested the spaghetti sauce recipe from the USDA and had to can it longer because it didn't come to temperature for long enough. Sometimes they get it wrong, too, I guess. It's been a while since I saw it so there could have been a reason I've forgotten. This is the third video of yours I've watched. I have enjoyed them. You're a good teacher 😊 I'll look and see if I have that brand of noodles locally. I've honestly never looked in the frozen section for noodles. Edit to ask how long at 240° do foods need to stay at to kill botulinum toxin?

[@DryItCanIt]

Kerr and Ball have had recipes that have not been USDA tested, though I imagine they have tested them. I know in the latest Ball book they removed a recipe-don't know why. Commercial canners have equipment that generally will get above the 240 mark. In my opinion, just because something has not been tested, does not mean it is not safe. No testing has been done (funding) for nearly 10 years now, and science changes all the time. Understanding the basics is what is important. Regarding time at 240, I do not have an official answer- and I believe it varies based on the density of the food. I think if ALL the food in a jar gets to 240, then likely just a few minutes will be good.

[@dennisgrainger1319]

The FDA approves processes for commercial canning not the USDA.

[@almostoily7541]

@@dennisgrainger1319 my canning books aren't for commercial canning. They are for home canning. I believe the university of Georgia has now taken over the NIFHP ( or whichever initials it is lol) that is the USDAs recommended guidelines for home canning. I'm uncertain about the role of the government organizations in testing now. Perhaps UoG is now doing the only updates? I dunno but I'd like to see advances made.

[@Sabbathissaturday]

Excellent information.

[@DryItCanIt]

Thanks for watching!

[@nonstopmom8185]

Hi! I'm relatively new to pressure canning but I've actually thought about the fact the temp stays up after you turn off the stove. Where can I get that temp logger? I don't see anything like it on Amazon for instance. Thanks!

[@DryItCanIt]

I don’t think Amazon sells them. You’ll want to search for a food grade data logger… Be advised they run more than $500 though… Also, make sure that you can get it calibrated. They aren’t cheap :-)

[@dianacoburn8269]

How long should I can a quart of chucken noodle soup?

[@DryItCanIt]

If you want to follow strictly, the USDA tested Guidelines, those are here: nchfp.uga.edu/how/can_04/soups.html Definitely you should get familiar with those guidelines. That said I would start with 65 minutes for pints in 90 minutes for quarts not knowing Your recipe or ingredients

[@mariehud7382]

I think when the USDA tests recipes they do the recipe several times. Their data is from a series of tried and true recipes. I think you are treading in dangerous waters when do one recipe and think you know more than an entire team of people. I would not want to be responsible for anyone getting sick from my advice. Also I personally do not like my chicken soup frozen or otherwise with noodles in it I like freshly boiled noodles in my soup I only add what we are going to use that day. Just my preference.

[@DryItCanIt]

I respect your preference, and clearly state this is not a USDA approved recipe. In fact, many do not understand that approved recipes must be followed exactly with NO variation whatsoever. But only a a limited number of recipes really have ever been tested. And I agree that just because my data says safe, does not make it safe for another. I also realize that many do not realize that fried eggs according to the USDA must be cooked so that yolks and whites are solid, and here is the link to that: www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety#:~:text=To%20prevent%20illness%20from%20bacteria%3A%20keep%20eggs%20refrigerated%2C,will%20usually%20say%20that%20they%20have%20been%20treated. One does not have anything to do with the other necessarily, but each must decide what works best for themselves and their family.

[@jenniferharris3989]

The USDA hasn't tested recipes for many years.

[@DryItCanIt]

I will never pretend to know more. I only share what my test shows. ANd you are right- one test does not make good. USDA recipes to be considered safe must be followed exactly with no variations. Science changes regularly, Unfortunately, little testing is done anymore.