Recipe: https://www.themediterraneandish.com/italian-lentil-soup/
The recipe above isn't a canning recipe. I'm hoping that someone could help me find one that's similar, or direct me to a safe resource that could guide me to canning this recipe.
IMPORTANT: I would not be including the parmesan cheese or fresh parsley. Additionally, I assume this needs to be pressure canned. ***
My thoughts:
I'd be concerned about precooking this and then canning the left overs. But maybe that would be fine with a water bath, so long as I don't include the cheese and fresh Parsley?
Would the minced garlic be okay or would I need to sub for dried?
I'm also wondering if it would be safer to do the math to calculate how much of each vegetable and lentil for each pint (or quart), then create the broth with the herbs for a type of hot pack (removing the bay leaf before filling the jars.)
From my research and the information I've gleaned here, other than potentially the garlic, and definitely the cheese and fresh parsley, all the other ingredients are canning friendly. Please correct me if I wrong!
*** Regarding the parmesan, I would potentially consider substituting fish sauce for the umami taste. But most likely, I'd just add fresh Parm each time I wanted the soup.
Edit: typos
by SeaPomegranateBliss
2 Comments
> umami
One, the Parmesan is a garnish, not baked in. That is your primary source of glutamate by unit volume, but most is probably coming from that can of tomato paste. I’m not sure how much more your fish sauce would add.
This, and pretty much any soup will need to be pressure canned. These are 100% low acid foods and they cannot safely be done in a water bath. I would suggest comparing it to the “your choice soup” recipe and going from there! If you go on the NCHFP website in our links they have a generic soup recipe that can be tailored to most soups.
Edit: if you aren’t comfortable with pressure canning most soups freeze beautifully!