canned broth, was: non-member submission - Re: SC - Re: Easy period soups?

[Susan Browning]

Congratulations on the house, may you have many years of joy in it.

Eleanor

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Dana Huffman
Sent: Monday, October 02, 2000 2:46 PM
To: sca-cooks at ansteorra.org
Subject: Re: canned broth, was: non-member submission - Re: SC - Re:
Easy period soups?


I would think it should still be good.  My usual approach
to home-canned non-fruit is, if it looks OK and smells OK
and still has a good seal, cook it at a good boil for 20
minutes and eat it.  I've used this method on 2-year-old
turkey broth and survived, no problem.  Of course, if it
was canned with noodles in it, they'll probably dissolve by
the time it's cooked...

Dana/Ximena

P.S. to those following my translating adventures -- I have
now Bought A House so expect at least a month's hiatus
before I'm organized enough to find the computer, never
mind a functioning electrical outlet.  Scary stuff, this
house-buying.  dh


- --- "Michael F. Gunter" <michael.gunter at fnc.fujitsu.com>
wrote:
> > can the chicken in the broth. get to site. dump
> contents of jars into
> pot. add
> > other ingredients per recipe. serve soup. next problem?
> > margali
> > been there, done it - repeatedly.
>
> Anybody have any idea how long home-canned chicken soup
> is supposed to
> be
> good for? Because I have a jar of soup that my mom canned
> in the summer
> of
> 1999 and I'm embarrassed to ask her whether it should
> still be good.
>
> -- Jadwiga (who can't find any of her canning books, and
> lent her copy
> of
> Fannie Farmer to someone who needed the pizza recipe for
> sausage
> rolls...)
>
> Disclaimer: I don't speak for anyone, and no one speaks
> for me.
>
>
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