We made a ham for Christmas and had a ton leftover so we made ham and potato soup with it. We were wanting to can it but I found out you cant can anything with milk in it, is freezing it the best option here or does anyone have any tips on canning it safely?
by Calm-Mountain-7850
4 Comments
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Freeze. Milk can’t be home canned. Neither can cured meat like ham.
This is a recipe written down on a piece of paper, not from a tested source. No way of knowing if it’ll be safe or not. Make without milk and freeze.
I definitely would not can this. It’s not a tested recipe and there are some red flags — high fat, dairy, low pH — that disqualify this as a safe recipe for canning.
The soup is certainly safe to freeze. It may not be an ideal recipe for freezing, however. Soups made with milk tend to “break” (have a curdled texture) when you freeze and later reheat the soup.
You might be able to smooth the texture if it does break by whisking it well when you reheat the soup. I freeze one particular soup that needs a good whisking after freezing to be smooth and creamy. The soup is fine after that.