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  1. When canning soup either in a pressure canner or water-bath, will it cause some ingredients in your soup to be over cooked, like cabbage. Or will it cause other ingredients to become too soft or mushy; like potatoes, rice, noodles, and/or cabbage?

    1. It can, yes. I’ve never done cabbage but I imagine that would get mushy. When canning leftovers, since something such as, potatoes have already been cooked, they are getting cooked again. However, I don’t think it’s that noticeable.

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