I'm not sure if this is the right flair. I have a recipe in the All New Ball Book of Canning for Thai Coconut-Squash Soup which I plan to use my candy roasters for. My question is, can I sub onions for shallots in this recipe? I have read about the safe soup recipe on the NCHFP, and MSU has safe canning times for onions (https://www.canr.msu.edu/news/onions_those_versatile_edible_bulbs) and I know they are used in other recipes. Is it possible to sub onions for shallots in this recipe? I am only concerned about safety. Recipe is in pictures.
by foxa34
2 Comments
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The expert opinion on this is will be no, You should not substitute shallots for onions in canning recipes due to safety concerns. Onions and shallots are both low-acid foods, but they have different pH levels. The pH balance is crucial in canning because improper acidity levels can lead to the growth of harmful bacteria, such as Clostridium botulinum, which causes botulism.
Here’s a link I found discussing this substitution
https://ask2.extension.org/kb/faq.php?id=718510
I can a lot, but what I do for stuff like this is freeze the bases in sous vide bags. You can add in the meat and veggies while you heat up the base. Works well for Thai food as they don’t usually sear the meat.