ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: canning low acid foods

Misc.
I am sorry, but canning the chicken with the noodles and clam chowder is not possible to do safely. The noodles will be mush, and canning anything with any milk is unsafe. You could can the chicken in broth, clams, and there is a recipe for canning a beef stew. All MUST be done in a pressure canner.

Also, no low acid foods may be canned with any flour or other thickeners added.

I will post you some safe recipes and methods.
It is very important to follow them exactly or you will be at a risk for botulism.
MsgID: 205087
Shared by: Linda Lou, WA
In reply to: ISO: How do I preserve beef stew
Board: Canning and Preserving at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: How do I preserve beef stew
  bfeist CA
2 re: canning low acid foods
  Linda Lou, WA
3 Recipe: Canning Chicken
  Linda Lou,WA
4 Recipe(tried): Canning Soups
  Linda Lou,WA
ADVERTISEMENT
Random Recipes
  • Coleslaw (using creamy horseradish and slaw dressings)
  • COLESLAW (USING CREAMY HORSERADISH AND SLAW DRESSINGS) 1 (16 oz.) bag fresh cut cabbage for coleslaw 3/4 cup slaw dressing 1/4 cup creamy horseradish Pour dressings over slaw and mix well. Let marinate a few hours be...
  • Barbecue Turkey Pita Sandwiches (with cole slaw)
  • BARBECUE TURKEY PITA SANDWICHES FOR EACH SANDWICH: 1/2 cup drained cole slaw 1/4 cup (1 ounce) shredded Cheddar cheese 1 tablespoon barbecue sauce 1 (6 inch) pita bread 4 slices thin sliced smoked (or regular roaste...
ADVERTISEMENT
  • Black Eyed Pea Cornbread (copycat recipe)
  • BLACK EYED PEA CORNBREAD (copycat recipe) "No one does Cornbread quite like the Black Eyed Pea Restaurant. This recipe originally appeared in the Fort Worth Star Telegram." 1 lb. ground beef 1 cup canned black-eyed ...
  • Devil's Food Lamb Cake - additional info
  • Made an error in directions. Grease and flour both halves of the cast iron mold. However, the batter is put into the deeper half; with the lamb features. The back side is then put on top of the filled half and baked, as...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: canning low acid foods
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!