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Canning of soup
Canning of soup
13
13.1 Introduction Soups are liquid foods that are served hot or cold and can be consumed for breakfast, lunch, or supper or as part of a meal. They can be thick or thin (see Table 13.1) and consist of any amount of combinations of meat, fish, poultry, and vegetables. Many soups are in the low-acid pH range and therefore have to be adequately sterilised to ensure shelf stability. Some are made ready to eat (single strength), and other soups are concentrated or condensed (e.g., can be diluted to make double the amount in the can) and can be relatively viscous and therefore require a long thermal process, at relatively high temperatures. Process times and temperatures: Due to the variable characteristics of the raw materials and ingredients that may be used for the same formulation of condensed soups by different processors, no sterilisation times and temperatures are given. A competent thermal process authority should be consulted to determine for each formulation and container size the processing conditions and maximum container fill weights. The recipes listed in this section are traditional recipes, made from fresh ingredients—vegetables, herbs, and spices. In many commercial recipes many of these ingredients would be replaced by batch packs, spice oils, pastes, and purees. Canned foods are commonly found packed in tinplate cans or retortable pouches.
13.2 Soup stock and ingredients Stock: The basis of a good soup is a good stock. The production, under commercial plant conditions, of a standardised soup stock is a difficult task. The problem of controlling stock strength and flavour is such that most manufacturers of canned soups use meat extracts or other materials of standard quality and flavour to prepare soup bases. Where soup stock is made from bones and meat, these materials are simmered in water in stainless steel tanks with steam-heating coils of the same material. The bones and meat are usually suspended in such tanks in baskets or net bags. This method produces, however, a rather diluted stock. Another method of stock making consists of subjecting the bones and meat to elevated temperatures and pressure in a special retort in which the bones are kept constantly under water. By this method it is possible to produce a stock with a high solids content and good flavour. This high solids stock may be diluted to the desired strength to use in the soup formula, thus the quality may be maintained the same day after day. A good soup stock contains other ingredients besides meat and bone extract. In most cases some sort of vegetable is added to the stock, together with herbs and spices. Some stocks are made from vegetables only. A Complete Course in Canning and Related Processes. http://dx.doi.org/10.1016/B978-0-85709-679-1.00013-1 Copyright © 2016 Elsevier Ltd. All rights reserved.
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Table 13.1
A Complete Course in Canning and Related Processes
Examples of different types of soups
Type of soup
Description
Broth/bouillon
A broth is made when meat, fish or poultry is boiled with or without vegetables In England it is a thin soup in which there are solid pieces of meat or fish, along with some vegetables A type of clear soup made from richly flavoured stock or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment The liquor made by boiling meat, fish, or chicken, with or without vegetables; used as a basis for soups, gravies, and sauces A thick cream soup, made from pureed shellfish or vegetables A thickened seafood or vegetable soup, often served with milk or cream A fish stock containing different kinds of cooked fish and shellfish with garlic and various herbs and spices A thick vegetarian soup, made with pasta or rice and some or all of beans, onions, celery, carrots, stock, and tomatoes A cold, raw vegetable soup Made with beef, pork, bell peppers, onions, potatoes, and tomatoes and seasoned with paprika, caraway seed, marjoram, and thyme (origin—Hungary) A creole soup thickened with okra pods (origin—Louisiana, USA) A thick vegetable soup (can have a meat stock base) with beans and pasta or rice Made from boiling vegetables that are strained into a smooth pulps and have the consistency of thick cream
Consommé
Stock
Bisque Chowder Bouillabaisse Minestrone Gazpacho Goulash
Gumbo Minestrone soup Purée
Where the ordinary open tank method of making stock is used, most stock recipes call for the addition of vegetables or herbs toward the end of the simmering period, so that in the one case these are added to the stock that is already in the tank, whereas in the other case the standardised stock from the pressure cooker is run into the stock tank for further cooking with the vegetables. Albumen clarifying solution: The whites of eggs and shells from those eggs and equal quantities of water are used. Wash the eggs, separate the white from the yolks, add the water to whites and beat; strain through muslin; crush the shells and mix with water and whites. Dehydrated vegetables and herbs: In many instances it may be possible and advantageous to replace some or all of the fresh vegetables and herbs included in the formulas with the same ingredients in dehydrated form. Some of the characteristics of the dehydrated products may vary among different manufacturers, so the replacement quantity, rehydration procedure, and incorporation into soup formula may vary from one firm to another. Rehydration must also be considered when formulating recipes, as rehydrated or partially rehydrated ingredients can affect the rate of heating.
Canning of soup397
Spices: A custom blended seasoning mix made of spice, essential oils, and oleoresins may be used instead of the individual whole spices and other seasonings. Consult a spice/ seasonings supplier. They can provide a formulation designed to accommodate specific batch sizes or different products based on product formulations given in this chapter. Thickening agents: Modified cornstarch is usually used to replace flour or cornstarch in the formulas for canned soups, as the gel is more stable and the viscosity more predictable.
13.3 A selection of recipes 13.3.1 Plain soup stock Recipe 13.1:
Plain soup stock
Ingredient
Metric units
Imperial units
Beef Chopped onions Chopped carrots Chopped turnips Celery/celery seed Whole cloves Thyme Bay leaves Water (make up to)
454 kg 11.4 kg 11.4 kg 11.4 kg 4.5 kg/0.45 kg 0.45 kg 227 g 227 g 473 L
1000 lbs. 25 lbs. 25 lbs. 25 lbs. 10 lbs./1 lb. 1 lb. 0.5 lb. 0.5 lb. 125 gal.
Cut off all the meat, crack and cut bones to expose all the marrow; place bones in a crate and pile meat on top, drop cold water in tank, and bring to a boil; remove scum when it rises, then simmer 7 h. Then add the vegetables, cloves, and thyme and simmer 1 h. longer; 30 min before time expires add the bay leaves. When time expires, shut off steam, hoist out cage and gauge stock, adding sufficient boiling water to make 473 L (125 gal.). Strain into cooling tank, when it ‘gels’ remove grease from top, and it is ready for use.
13.3.2 Bouillon Recipe 13.2:
Bouillon
Ingredient
Metric units
Imperial units
Lean beef Chopped onions Celery/celery seed Salt Green parsley Ground white pepper Bay leaves Water (make up to)
454 kg 11.4 kg 6.8 kg/0.7 kg 1.4 kg 0.45 kg 0.45 kg 114 g 473 L
1000 lbs. 25 lbs. 15 lbs./1½ lbs. 3 lbs. 1 lb. 1 lb. ¼ lb. 125 gal.
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The cold grease from stock and bouillon may be purified by melting and washing in boiled water in which has been dissolved 1% bicarbonate of soda. Carefully dip off the clear grease and when cold incorporate 14.2 g (½ oz.) of salt per 0.5 kg (1 lb.). This can be used in place of butter for browning meat. Free the meat from all fat, chop fine, place in tank with the water, celery, onions, and bay leaves; bring to a boil and skim promptly at the first rise. Simmer gently 6 h; add the pepper and parsley 15 min before the cook is finished; pull out cage, add salt, gauge tank, add boiling water to make up loss. Run through a wet strainer into cooling tanks. Remove grease and place jelly in kettle, melt and add 29.6 L (7.8 gal.) albumen solution or 14.2 L (3.75 gal.) isinglass solution, mix thoroughly and boil 10 min; turn off steam, add 19 L (5 gal.) ice-cold water and strain through canton flannel; add 1.2 L (1.25 qt) caramel, place in cans, seal, and process.
Condensed bouillon Make same as bouillon, using three times the amount of onions, bay leaves, celery, parsley, salt, and pepper; dissolve in it. 1.1 kg (2.5 lbs.) extract of beef. Cut all the meat into pieces; place the butter in kettle over fire and brown; add the meat and stir until brown, then place meat in cage, handle, clarify, and process same as bouillon. If a cheaper grade is desired, omit the butter and browning of meat; add 0.9 kg (2 lbs.) salt, and colour with 0.47 L (1 pint) caramel.
13.3.3 Consommé Recipe 13.3:
Consommé
Ingredient
Metric units
Imperial units
Lean beef Knuckle of veal Chopped leeks Chopped carrots Butter or purified fat Grain pepper Bay leaves Thyme Water (make up to)
227.3 kg 227.3 kg 9.1 kg 6.8 kg 14.5 kg 454 g 114 g 114 g 473.2 L
500 lbs. 500 lbs. 20 lbs. 15 lbs. 32 lbs. 1 lb. ¼ lb. ¼ lb. 125 gal.
Condensed consommé Make same as Consommé, using three times the vegetables and spices and dissolve in it 1.1 kg (2.5 lbs.) extract of beef.
Canning of soup399
13.3.4 Barley soup Recipe 13.4:
Barley soup
Ingredient
Metric units
Imperial units
Plain stock Barley Salt Parsley Ground white pepper
189 L 5.7 kg 0.45 kg 227 g 341 g
50 gal. 12.5 lbs. 1 lb. ⅕ lb. ¾ lb.
Wash the barley in cold water; drop into 114 L (30 gal.) boiling water, and cook slowly about 1.5 h. Then put barley into cold water. Place the stock in kettle, add the pepper, the salt, and the parsley enclosed in a bag or perforated spice box; bring to a boil and add the barley, drained free from water. Let come to a boil again, then turn off steam and remove the parsley; fill into cans, seal, and process. When filling cans, stir the kettle and dip from the bottom; have a dipper or measure with long handle, holding just enough to fill can properly. Dip this measure to the bottom of pail each time; this ensures the equal distribution of the barley; seal and process.
13.3.5 Bean soup Recipe 13.5:
Bean soup
Ingredient
Metric units
Imperial units
Pea beans Ham, boned and skinned Stock Salt White pepper Boiling water
11.4 kg 5.7 kg 189 L 1.1 kg 341 g 142 L
25 lbs. 12.5 lbs. 50 gal. 2.5 lbs. ¾ lb. 37.5 gal.
Cover beans with cold water and soak 12 h. Dice the ham and place in a small cage. Add the drained beans and ham to boiling water and cook 2 h, or until beans are very soft. Take beans and ham out of kettle, run beans through a rotary pulper, and return to water in kettle, adding the pepper, salt, stock, and ham from cage. Place in cans, seal, and process.
Condensed bean soup Make same as bean soup, but use no water, cooking the beans directly in the stock, and dissolve in it 0.45 kg (1 lb.) extract of beef. Cost may be reduced by substituting purified grease from stock for the ham.
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A Complete Course in Canning and Related Processes
13.3.6 Chicken soup Chicken soup may be made in several different ways. The general method is to take a certain amount of the chicken meat and boil it with water for a considerable length of time, sometimes with added spices and other flavouring ingredients. After the chicken meat is thoroughly extracted, the soup is strained off and filled into cans hot. Three types of chicken soup are packed: (1) a clear chicken soup, (2) a chicken soup with rice, and (3) a chicken soup with noodles. In the case of the chicken soup with rice and with noodles, the rice or noodles, whichever is used, are added to the can and the hot strained broth filled into the can. In canning chicken soup of any type, a small amount of chicken and fat is generally added to each can after the soup is filled in. This fat is skimmed from the kettle during the boiling of the chicken in the preparation of the broth. One formula for chicken soup is as follows. Recipe 13.6:
Chicken soup
Ingredient
Metric units
Imperial units
Chicken Onions, finely chopped Parsley White pepper Rice Water
181.8 kg 9.1–11.4 kg 0.9 kg 57 g 15.9 kg 284 L
400 lbs. 20–25 lbs. 2 lbs. 2 oz. 35 lbs. 75 gal.
Some of the pieces of chicken can be added to the soup if desired, or the strained chicken can be used for making potted chicken. In that case, about 1 lb. of salt should be added to each 100 lbs. (454 kg) of chicken.
Condensed chicken soup Make same as chicken soup, using 228 g (½ lb.) more salt and double the quantity of rice. Chop and add all the chicken meat, both white and dark.
13.3.7 Chicken gumbo soup Recipe 13.7:
Chicken gumbo soup
Ingredient
Metric units
Imperial units
Lean ham Canned okra Canned tomatoes Cayenne pepper Chicken soup Chicken meat Water
22.7 kg 22.7 kg 13.6 kg 28.4 g 189.3 L 22.7 kg 24.6 L
50 lbs. 50 lbs. 30 lbs. 1 oz. 50 gal. 50 lbs. 6.5 gal.
Canning of soup401
Dice the ham, place in kettle, cover with water and cook 45 min; add all the other ingredients, bring to a boil. Place in cans, seal, and process.
Condensed chicken gumbo Make same as chicken gumbo soup (using chicken soup with double the quantity of rice), but do not use the water in which ham is boiled.
13.3.8 Clam soup Recipe 13.8:
Clam soup
Ingredient
Metric units
Imperial units
Quahog clams Stock Cornstarch/flour Butter Ground white pepper Parsley Salt
1500 units 220 L 1.8 kg 2.3 kg 227 g 227 g 0.9 kg
58 gal. 4 lbs. 5 lbs. ½ lb. ½ lb. 2 lbs.
Open the clams and wash well in cold water, chop fine, and place in kettle with the stock, turn on steam and melt the stock. Melt the butter and mix with the flour. Add this to contents of kettle and stir continuously until it boils, then turn off steam. Add the pepper, salt, and chopped parsley. Place in cans, seal, and process.
13.3.9 Asparagus soup Recipe 13.9:
Asparagus soup
Ingredient
Metric units
Imperial units
Asparagus pulp New milk Stock Butter Cornstarch/flour Salt Ground white pepper
94.6 L 94.6 L 94.6 L 2.3 kg 1.8 kg 0.9 kg 227 g
25 gal. 25 gal. 25 gal. 5 lbs. 4 lbs. 2 lbs. ½ lb.
Place the milk in kettle and bring to a boil. Melt the butter and mix intimately with the cornstarch or flour. Add to the milk and stir continuously until it thickens. Add the stock, asparagus pulp, salt, and pepper; bring to a boil; place in cans, seal, and process. (Milk may be omitted and stock substituted, in which case use double the amount of thickening.)
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Condensed cream of asparagus soup Make same as cream of asparagus soup, using double the amount of salt and spice, one-half more butter and flour, and adding 0.45 kg (1 lb.) extract of beef.
13.3.10 Cream of celery soup Make same as cream of asparagus soup, using pulped celery and adding 237 ml (½ pt) onion juice.
Condensed cream of celery soup Make same as condensed cream of asparagus soup, using pulped celery and adding 237 ml (½ pt) of onion juice.
13.3.11 Cream of pea soup Make same as cream of asparagus soup, using 47 L (12.5 gal.) pulp from green or canned peas.
Condensed cream of pea soup Make same as condensed cream of asparagus soup, using 47 L (12.5 gal.) of pulp from green or canned peas.
13.3.12 Julienne soup Recipe 13.10:
Julienne soup
Ingredient
Metric units
Imperial units
Stock Carrots Turnips Celery Onions Leeks Cauliflower Peas, canned Asparagus tips, canned Salt Ground white pepper
379 L 11.4 kg 5.7 kg 6.8 kg 2.3 kg 2.3 kg 2.3 kg 2.3 kg 2.3 kg 1.4 kg 114 g
100 gal. 25 lbs. 12.5 lbs. 15 lbs. 5 lbs. 5 lbs. 5 lbs. 5 lbs. 5 lbs. 3 lbs. ¼ lb.
Pare and cut the carrots and turnips into French-style sticks, cut the celery in ½-in. (1.3 cm) pieces, chop the onions, cut leeks in ¼-in. (0.63 cm) pieces, and break cauliflower into small pieces. Put the stock in kettle and bring to a boil, add the carrots and turnips, and cook 10 min. Add the celery, onions, leeks, and cauliflower, and boil 10 min more. Add the asparagus, peas, salt, and pepper. Turn off steam and draw off the stock, divide the mixed vegetables among the cans and fill with the stock, seal, and process.
Canning of soup403
Condensed julienne soup Make same as julienne soup, using but 50 gal. (189 L) stock, in which 0.45 kg (1 lb.) extract of beef is dissolved.
13.3.13 Macaroni soup Recipe 13.11:
Macaroni soup
Ingredient
Metric units
Imperial units
Stock Macaroni Salt Parsley White pepper
189 L 5.7 kg 0.7 kg 227 g 114 g
50 gal. 12.5 lbs. 1.5 lbs. ½ lb. ¼ lb.
Break the macaroni in small pieces, throw in salted boiling water and cook 30 min; then throw in cold water. Now handle and process same as barley soup.
Condensed macaroni soup Make same as macaroni soup, using 95 L (25 gal.) stock and adding 0.45 kg (1 lb.) extract of beef.
13.3.14 Mulligatawny soup Recipe 13.12:
Mulligatawny soup
Ingredient
Metric units
Imperial units
Chicken Sliced onions Butter Salt Curry powder Whole cloves Lemons (juice of) Water
45.5 kg 1.8 kg 0.9 kg 0.45 kg 0.45 kg 57 g 12 76 L
100 lbs. 4 lbs. 2 lbs. 1 lb. 1 lb. 2 oz. 20 gal.
Clean the chicken and cut in small pieces. Put the butter in an iron pot with the onions and chicken and brown. Add the curry, salt, cloves, and lemon juice. Place this mixture in kettle with the cold water, bring slowly to a boil, simmer 2 h, then take out the chicken, divide among the cans, fill with the hot liquor, seal, and process. Mulligatawny may be made from the regular chicken soup by adding 18.2 kg (40 lbs.) cooked chicken meat, juice of 24 lemons, 3.6 kg (8 lbs.) of onions browned in grease, and 0.9 kg (2 lbs.) curry powder to 379 L (100 gal.) soup.
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Condensed mulligatawny soup To 151 L (40 gal.) condensed chicken soup add 18.2 kg (40 lbs.) chopped chicken meat or veal, juice of 48 lemons, 5.5 kg (12 lbs.) onions browned in grease, and 0.9 kg (2 lbs.) curry powder.
13.3.15 Ox tail soup Recipe 13.13:
Ox tail soup
Ingredient
Metric units
Imperial units
Ox tails Water Sherry wine Caramel Butter Chopped carrots Chopped onions Chopped turnips Salt Whole cloves Black pepper Bay leaves
454.5 kg 473 L 1.9 L 0.96 L 4.5 kg 11.4 kg 11.4 kg 11.4 kg 1.8 kg 227 g 227 g 114 g
1000 lbs. 125 gal. ½ gal. 1 quart 10 lbs. 25 lbs. 25 lbs. 25 lbs. 4 lbs. ½ lb. ½ lb. ¼ lb.
Joint or chop in 1 in. (2.54 cm) pieces the oxtails, place the larger ones in a small cage; melt the butter in an iron pot, and brown the small pieces; skim out and place in another small cage. In another separate cage place the vegetables with the bay leaves and cloves. Place all in tank with the cool water, turn on steam, bring to boil, and simmer 1.5 h; then remove cage containing small pieces of tail. Cook remainder a half hour, or until the large pieces are very tender; then take them out, separate meat, and return to kettle. Shut off steam; remove the vegetables; add the salt, pepper, sherry, and caramel; divide the small joints among the cans, fill with hot liquor, seal, and process.
Condensed ox tail soup Make same as ox tail soup, using 379 L (100 gal.) water and double the quantity of everything except ox tails and butter, and add 0.9 kg (2 lbs.) of extract of beef. Thicken with 4.5 kg (10 lbs.) of cornstarch, mixed with cold water, before the salt, pepper, sherry, and caramel are added.
13.3.16 Pea soup Make same as bean soup, using 11.3 kg (25 lbs.) split peas in place of beans.
Condensed pea soup Make same as condensed bean soup, replacing beans with split peas.
Canning of soup405
13.3.17 Rice soup Make same as macaroni soup, using 5.7 kg (12.5 lbs.) rice instead of macaroni.
Condensed rice soup Make same as condensed macaroni soup, using 5.7 kg (12.5 lbs.) rice instead of macaroni.
13.3.18 Tomato soup Recipe 13.14:
Tomato soup
Ingredient
Metric units
Imperial units
Tomato pulp Water Salt Butter Sugar Chopped onions Flour Chopped garlic Ground white pepper Bay leaves Powdered Saigon cinnamon
318 L 106 L 5.5 kg 5.5 kg 5 kg 4.5 kg 2.7 kg 227 g 170 g 170 g 28.4 g
84 gal. 28 gal. 12 lbs. 12 lbs. 11 lbs. 10 lbs. 6 lbs. ½ lb. 6 oz. 6 oz. 1 oz.
Place the butter and pulp in kettle and bring to a boil; then add the onions and garlic and simmer 1 h, adding water to make up for loss by evaporation. When the cook is half finished, add the bay leaves, and then within 10 min of the finish, add the salt, sugar and pepper; and 2 min before the time is up add the cinnamon and the flour mixed with water; boil 2 min, turn off steam, run through rotary pulper or shaker, place in cans, seal, and process No. 1 cans 30 min at 240 °F (116 °C). Recipe 13.15:
Condensed tomato soup
Ingredient
Metric units
Imperial units
Tomato pulp Water (cold) Onions, chopped fine Salt Sugar Butter Beef extract Cornstarch Ground white pepper Ground Saigon cinnamon Mace
454 L 3.8 L 6.8 kg 6.4 kg 5.5 kg 0.9 kg 0.45 kg 2.3 kg 184 g 28.4 g 14.2 g
120 gal. 1 gal. 15 lbs. 14 lbs. 12 lbs. 2 lbs. 1 lb. 5 lbs. 6.6 oz. 1 oz. ½ oz.
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Place the pulp and butter in a kettle and bring to a boil, then add the onions and cook 40 min. When the cook is within 10 min of the finish, add the extract of beef, salt, sugar, and pepper. When within 2 min, add the cinnamon and mace; mix the cold water and cornstarch, stir in, and when it boils, turn off steam. Then run through the rotary pulper or shaker, place in cans, seal. Example of thermal process in No. 1 cans is 30 min at 116 °C (240 °F).
13.3.19 Vermicelli soup Same as macaroni soup, using 12.5 lbs. (5.7 kg) vermicelli and breaking bundles in three lengths.
Condensed vermicelli soup Make same as condensed macaroni soup, using 12.5 lbs. (5.7 kg) vermicelli and breaking the bundles in three lengths.
13.3.20 Vegetable soup Recipe 13.16:
Vegetable soup
Ingredient
Metric units
Imperial units
Stock Sweet potatoes, diced Water Carrots, diced White potatoes, diced Rice Sugar corn, canned Lima beans, canned Tomatoes, canned Turnips, diced Ground white pepper
379 L 9.1 kg 189.3 L 6.8 kg 11.4 kg 5.5 kg 9.1 kg 4.5 kg 9.1 kg 9.1 kg 0.5 kg
100 gal. 20 lbs. 50 gal. 15 lbs. 25 lbs. 12 lbs. 20 lbs. 10 lbs. 20 lbs. 20 lbs. 1 lb.
Wash, pare, and dice the vegetables. Put the water in the kettle with the carrots and turnips, bring to a boil and cook ½ h; then add all the other vegetables except the canned stock and the rice; bring to a boil and cook 20 min. Then add the stock, rice, salt, pepper, and canned vegetables; bring to a boil, shut off steam, place in cans, seal, and process.
Condensed vegetable soup Make same as vegetable soup, omitting the water and cooking in stock, adding 1.1 kg (2.5 lbs.) beef extract. Cost may be reduced by using more rice and less vegetables.
Canning of soup407
13.3.21 Clam chowder Recipe 13.17:
Clam chowder
Ingredient
Metric units
Imperial units
Hard shell clams/quahogs Bacon Tomatoes Potatoes Onions Salt Ground white pepper Parsley, chopped Thyme, fine Sweet marjoram Water
5000 22.7 kg 22.7 kg 22.7 kg 6.8 kg 0.9 kg 0.6 kg 227 g 114 g 57 g 113.6 L
50 lbs. 50 lbs. 50 lbs. 15 lbs. 2 lbs. 1 lb. ½ lb. ¼ lb. ⅛ lb. 30 gal.
Wash the clams, either steamed or raw shucked, in cold water; drain and chop. Dice the bacon and potatoes. Place water, clams, onions, bacon, tomatoes, and potatoes in kettle, bring to a boil, and cook 10 min. Then add other ingredients; stir thoroughly and place in cans; seal. An example of a thermal process in No. 1 cans is 40 min at 121 °C (250 °F) in still retorts. Water cool to 35–41 °C (95–105 °F). To confirm all processes, consult a thermal processing authority.
Condensed clam chowder Make same as clam chowder, using half the quantity of water, but after all ingredients are added and mixed and steam turned off, draw the liquid from bottom of kettle, fill the cans with the solid materials, and cover with the liquid.
13
13.1 Introduction Soups are liquid foods that are served hot or cold and can be consumed for breakfast, lunch, or supper or as part of a meal. They can be thick or thin (see Table 13.1) and consist of any amount of combinations of meat, fish, poultry, and vegetables. Many soups are in the low-acid pH range and therefore have to be adequately sterilised to ensure shelf stability. Some are made ready to eat (single strength), and other soups are concentrated or condensed (e.g., can be diluted to make double the amount in the can) and can be relatively viscous and therefore require a long thermal process, at relatively high temperatures. Process times and temperatures: Due to the variable characteristics of the raw materials and ingredients that may be used for the same formulation of condensed soups by different processors, no sterilisation times and temperatures are given. A competent thermal process authority should be consulted to determine for each formulation and container size the processing conditions and maximum container fill weights. The recipes listed in this section are traditional recipes, made from fresh ingredients—vegetables, herbs, and spices. In many commercial recipes many of these ingredients would be replaced by batch packs, spice oils, pastes, and purees. Canned foods are commonly found packed in tinplate cans or retortable pouches.
13.2 Soup stock and ingredients Stock: The basis of a good soup is a good stock. The production, under commercial plant conditions, of a standardised soup stock is a difficult task. The problem of controlling stock strength and flavour is such that most manufacturers of canned soups use meat extracts or other materials of standard quality and flavour to prepare soup bases. Where soup stock is made from bones and meat, these materials are simmered in water in stainless steel tanks with steam-heating coils of the same material. The bones and meat are usually suspended in such tanks in baskets or net bags. This method produces, however, a rather diluted stock. Another method of stock making consists of subjecting the bones and meat to elevated temperatures and pressure in a special retort in which the bones are kept constantly under water. By this method it is possible to produce a stock with a high solids content and good flavour. This high solids stock may be diluted to the desired strength to use in the soup formula, thus the quality may be maintained the same day after day. A good soup stock contains other ingredients besides meat and bone extract. In most cases some sort of vegetable is added to the stock, together with herbs and spices. Some stocks are made from vegetables only. A Complete Course in Canning and Related Processes. http://dx.doi.org/10.1016/B978-0-85709-679-1.00013-1 Copyright © 2016 Elsevier Ltd. All rights reserved.
396
Table 13.1
A Complete Course in Canning and Related Processes
Examples of different types of soups
Type of soup
Description
Broth/bouillon
A broth is made when meat, fish or poultry is boiled with or without vegetables In England it is a thin soup in which there are solid pieces of meat or fish, along with some vegetables A type of clear soup made from richly flavoured stock or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment The liquor made by boiling meat, fish, or chicken, with or without vegetables; used as a basis for soups, gravies, and sauces A thick cream soup, made from pureed shellfish or vegetables A thickened seafood or vegetable soup, often served with milk or cream A fish stock containing different kinds of cooked fish and shellfish with garlic and various herbs and spices A thick vegetarian soup, made with pasta or rice and some or all of beans, onions, celery, carrots, stock, and tomatoes A cold, raw vegetable soup Made with beef, pork, bell peppers, onions, potatoes, and tomatoes and seasoned with paprika, caraway seed, marjoram, and thyme (origin—Hungary) A creole soup thickened with okra pods (origin—Louisiana, USA) A thick vegetable soup (can have a meat stock base) with beans and pasta or rice Made from boiling vegetables that are strained into a smooth pulps and have the consistency of thick cream
Consommé
Stock
Bisque Chowder Bouillabaisse Minestrone Gazpacho Goulash
Gumbo Minestrone soup Purée
Where the ordinary open tank method of making stock is used, most stock recipes call for the addition of vegetables or herbs toward the end of the simmering period, so that in the one case these are added to the stock that is already in the tank, whereas in the other case the standardised stock from the pressure cooker is run into the stock tank for further cooking with the vegetables. Albumen clarifying solution: The whites of eggs and shells from those eggs and equal quantities of water are used. Wash the eggs, separate the white from the yolks, add the water to whites and beat; strain through muslin; crush the shells and mix with water and whites. Dehydrated vegetables and herbs: In many instances it may be possible and advantageous to replace some or all of the fresh vegetables and herbs included in the formulas with the same ingredients in dehydrated form. Some of the characteristics of the dehydrated products may vary among different manufacturers, so the replacement quantity, rehydration procedure, and incorporation into soup formula may vary from one firm to another. Rehydration must also be considered when formulating recipes, as rehydrated or partially rehydrated ingredients can affect the rate of heating.
Canning of soup397
Spices: A custom blended seasoning mix made of spice, essential oils, and oleoresins may be used instead of the individual whole spices and other seasonings. Consult a spice/ seasonings supplier. They can provide a formulation designed to accommodate specific batch sizes or different products based on product formulations given in this chapter. Thickening agents: Modified cornstarch is usually used to replace flour or cornstarch in the formulas for canned soups, as the gel is more stable and the viscosity more predictable.
13.3 A selection of recipes 13.3.1 Plain soup stock Recipe 13.1:
Plain soup stock
Ingredient
Metric units
Imperial units
Beef Chopped onions Chopped carrots Chopped turnips Celery/celery seed Whole cloves Thyme Bay leaves Water (make up to)
454 kg 11.4 kg 11.4 kg 11.4 kg 4.5 kg/0.45 kg 0.45 kg 227 g 227 g 473 L
1000 lbs. 25 lbs. 25 lbs. 25 lbs. 10 lbs./1 lb. 1 lb. 0.5 lb. 0.5 lb. 125 gal.
Cut off all the meat, crack and cut bones to expose all the marrow; place bones in a crate and pile meat on top, drop cold water in tank, and bring to a boil; remove scum when it rises, then simmer 7 h. Then add the vegetables, cloves, and thyme and simmer 1 h. longer; 30 min before time expires add the bay leaves. When time expires, shut off steam, hoist out cage and gauge stock, adding sufficient boiling water to make 473 L (125 gal.). Strain into cooling tank, when it ‘gels’ remove grease from top, and it is ready for use.
13.3.2 Bouillon Recipe 13.2:
Bouillon
Ingredient
Metric units
Imperial units
Lean beef Chopped onions Celery/celery seed Salt Green parsley Ground white pepper Bay leaves Water (make up to)
454 kg 11.4 kg 6.8 kg/0.7 kg 1.4 kg 0.45 kg 0.45 kg 114 g 473 L
1000 lbs. 25 lbs. 15 lbs./1½ lbs. 3 lbs. 1 lb. 1 lb. ¼ lb. 125 gal.
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The cold grease from stock and bouillon may be purified by melting and washing in boiled water in which has been dissolved 1% bicarbonate of soda. Carefully dip off the clear grease and when cold incorporate 14.2 g (½ oz.) of salt per 0.5 kg (1 lb.). This can be used in place of butter for browning meat. Free the meat from all fat, chop fine, place in tank with the water, celery, onions, and bay leaves; bring to a boil and skim promptly at the first rise. Simmer gently 6 h; add the pepper and parsley 15 min before the cook is finished; pull out cage, add salt, gauge tank, add boiling water to make up loss. Run through a wet strainer into cooling tanks. Remove grease and place jelly in kettle, melt and add 29.6 L (7.8 gal.) albumen solution or 14.2 L (3.75 gal.) isinglass solution, mix thoroughly and boil 10 min; turn off steam, add 19 L (5 gal.) ice-cold water and strain through canton flannel; add 1.2 L (1.25 qt) caramel, place in cans, seal, and process.
Condensed bouillon Make same as bouillon, using three times the amount of onions, bay leaves, celery, parsley, salt, and pepper; dissolve in it. 1.1 kg (2.5 lbs.) extract of beef. Cut all the meat into pieces; place the butter in kettle over fire and brown; add the meat and stir until brown, then place meat in cage, handle, clarify, and process same as bouillon. If a cheaper grade is desired, omit the butter and browning of meat; add 0.9 kg (2 lbs.) salt, and colour with 0.47 L (1 pint) caramel.
13.3.3 Consommé Recipe 13.3:
Consommé
Ingredient
Metric units
Imperial units
Lean beef Knuckle of veal Chopped leeks Chopped carrots Butter or purified fat Grain pepper Bay leaves Thyme Water (make up to)
227.3 kg 227.3 kg 9.1 kg 6.8 kg 14.5 kg 454 g 114 g 114 g 473.2 L
500 lbs. 500 lbs. 20 lbs. 15 lbs. 32 lbs. 1 lb. ¼ lb. ¼ lb. 125 gal.
Condensed consommé Make same as Consommé, using three times the vegetables and spices and dissolve in it 1.1 kg (2.5 lbs.) extract of beef.
Canning of soup399
13.3.4 Barley soup Recipe 13.4:
Barley soup
Ingredient
Metric units
Imperial units
Plain stock Barley Salt Parsley Ground white pepper
189 L 5.7 kg 0.45 kg 227 g 341 g
50 gal. 12.5 lbs. 1 lb. ⅕ lb. ¾ lb.
Wash the barley in cold water; drop into 114 L (30 gal.) boiling water, and cook slowly about 1.5 h. Then put barley into cold water. Place the stock in kettle, add the pepper, the salt, and the parsley enclosed in a bag or perforated spice box; bring to a boil and add the barley, drained free from water. Let come to a boil again, then turn off steam and remove the parsley; fill into cans, seal, and process. When filling cans, stir the kettle and dip from the bottom; have a dipper or measure with long handle, holding just enough to fill can properly. Dip this measure to the bottom of pail each time; this ensures the equal distribution of the barley; seal and process.
13.3.5 Bean soup Recipe 13.5:
Bean soup
Ingredient
Metric units
Imperial units
Pea beans Ham, boned and skinned Stock Salt White pepper Boiling water
11.4 kg 5.7 kg 189 L 1.1 kg 341 g 142 L
25 lbs. 12.5 lbs. 50 gal. 2.5 lbs. ¾ lb. 37.5 gal.
Cover beans with cold water and soak 12 h. Dice the ham and place in a small cage. Add the drained beans and ham to boiling water and cook 2 h, or until beans are very soft. Take beans and ham out of kettle, run beans through a rotary pulper, and return to water in kettle, adding the pepper, salt, stock, and ham from cage. Place in cans, seal, and process.
Condensed bean soup Make same as bean soup, but use no water, cooking the beans directly in the stock, and dissolve in it 0.45 kg (1 lb.) extract of beef. Cost may be reduced by substituting purified grease from stock for the ham.
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A Complete Course in Canning and Related Processes
13.3.6 Chicken soup Chicken soup may be made in several different ways. The general method is to take a certain amount of the chicken meat and boil it with water for a considerable length of time, sometimes with added spices and other flavouring ingredients. After the chicken meat is thoroughly extracted, the soup is strained off and filled into cans hot. Three types of chicken soup are packed: (1) a clear chicken soup, (2) a chicken soup with rice, and (3) a chicken soup with noodles. In the case of the chicken soup with rice and with noodles, the rice or noodles, whichever is used, are added to the can and the hot strained broth filled into the can. In canning chicken soup of any type, a small amount of chicken and fat is generally added to each can after the soup is filled in. This fat is skimmed from the kettle during the boiling of the chicken in the preparation of the broth. One formula for chicken soup is as follows. Recipe 13.6:
Chicken soup
Ingredient
Metric units
Imperial units
Chicken Onions, finely chopped Parsley White pepper Rice Water
181.8 kg 9.1–11.4 kg 0.9 kg 57 g 15.9 kg 284 L
400 lbs. 20–25 lbs. 2 lbs. 2 oz. 35 lbs. 75 gal.
Some of the pieces of chicken can be added to the soup if desired, or the strained chicken can be used for making potted chicken. In that case, about 1 lb. of salt should be added to each 100 lbs. (454 kg) of chicken.
Condensed chicken soup Make same as chicken soup, using 228 g (½ lb.) more salt and double the quantity of rice. Chop and add all the chicken meat, both white and dark.
13.3.7 Chicken gumbo soup Recipe 13.7:
Chicken gumbo soup
Ingredient
Metric units
Imperial units
Lean ham Canned okra Canned tomatoes Cayenne pepper Chicken soup Chicken meat Water
22.7 kg 22.7 kg 13.6 kg 28.4 g 189.3 L 22.7 kg 24.6 L
50 lbs. 50 lbs. 30 lbs. 1 oz. 50 gal. 50 lbs. 6.5 gal.
Canning of soup401
Dice the ham, place in kettle, cover with water and cook 45 min; add all the other ingredients, bring to a boil. Place in cans, seal, and process.
Condensed chicken gumbo Make same as chicken gumbo soup (using chicken soup with double the quantity of rice), but do not use the water in which ham is boiled.
13.3.8 Clam soup Recipe 13.8:
Clam soup
Ingredient
Metric units
Imperial units
Quahog clams Stock Cornstarch/flour Butter Ground white pepper Parsley Salt
1500 units 220 L 1.8 kg 2.3 kg 227 g 227 g 0.9 kg
58 gal. 4 lbs. 5 lbs. ½ lb. ½ lb. 2 lbs.
Open the clams and wash well in cold water, chop fine, and place in kettle with the stock, turn on steam and melt the stock. Melt the butter and mix with the flour. Add this to contents of kettle and stir continuously until it boils, then turn off steam. Add the pepper, salt, and chopped parsley. Place in cans, seal, and process.
13.3.9 Asparagus soup Recipe 13.9:
Asparagus soup
Ingredient
Metric units
Imperial units
Asparagus pulp New milk Stock Butter Cornstarch/flour Salt Ground white pepper
94.6 L 94.6 L 94.6 L 2.3 kg 1.8 kg 0.9 kg 227 g
25 gal. 25 gal. 25 gal. 5 lbs. 4 lbs. 2 lbs. ½ lb.
Place the milk in kettle and bring to a boil. Melt the butter and mix intimately with the cornstarch or flour. Add to the milk and stir continuously until it thickens. Add the stock, asparagus pulp, salt, and pepper; bring to a boil; place in cans, seal, and process. (Milk may be omitted and stock substituted, in which case use double the amount of thickening.)
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Condensed cream of asparagus soup Make same as cream of asparagus soup, using double the amount of salt and spice, one-half more butter and flour, and adding 0.45 kg (1 lb.) extract of beef.
13.3.10 Cream of celery soup Make same as cream of asparagus soup, using pulped celery and adding 237 ml (½ pt) onion juice.
Condensed cream of celery soup Make same as condensed cream of asparagus soup, using pulped celery and adding 237 ml (½ pt) of onion juice.
13.3.11 Cream of pea soup Make same as cream of asparagus soup, using 47 L (12.5 gal.) pulp from green or canned peas.
Condensed cream of pea soup Make same as condensed cream of asparagus soup, using 47 L (12.5 gal.) of pulp from green or canned peas.
13.3.12 Julienne soup Recipe 13.10:
Julienne soup
Ingredient
Metric units
Imperial units
Stock Carrots Turnips Celery Onions Leeks Cauliflower Peas, canned Asparagus tips, canned Salt Ground white pepper
379 L 11.4 kg 5.7 kg 6.8 kg 2.3 kg 2.3 kg 2.3 kg 2.3 kg 2.3 kg 1.4 kg 114 g
100 gal. 25 lbs. 12.5 lbs. 15 lbs. 5 lbs. 5 lbs. 5 lbs. 5 lbs. 5 lbs. 3 lbs. ¼ lb.
Pare and cut the carrots and turnips into French-style sticks, cut the celery in ½-in. (1.3 cm) pieces, chop the onions, cut leeks in ¼-in. (0.63 cm) pieces, and break cauliflower into small pieces. Put the stock in kettle and bring to a boil, add the carrots and turnips, and cook 10 min. Add the celery, onions, leeks, and cauliflower, and boil 10 min more. Add the asparagus, peas, salt, and pepper. Turn off steam and draw off the stock, divide the mixed vegetables among the cans and fill with the stock, seal, and process.
Canning of soup403
Condensed julienne soup Make same as julienne soup, using but 50 gal. (189 L) stock, in which 0.45 kg (1 lb.) extract of beef is dissolved.
13.3.13 Macaroni soup Recipe 13.11:
Macaroni soup
Ingredient
Metric units
Imperial units
Stock Macaroni Salt Parsley White pepper
189 L 5.7 kg 0.7 kg 227 g 114 g
50 gal. 12.5 lbs. 1.5 lbs. ½ lb. ¼ lb.
Break the macaroni in small pieces, throw in salted boiling water and cook 30 min; then throw in cold water. Now handle and process same as barley soup.
Condensed macaroni soup Make same as macaroni soup, using 95 L (25 gal.) stock and adding 0.45 kg (1 lb.) extract of beef.
13.3.14 Mulligatawny soup Recipe 13.12:
Mulligatawny soup
Ingredient
Metric units
Imperial units
Chicken Sliced onions Butter Salt Curry powder Whole cloves Lemons (juice of) Water
45.5 kg 1.8 kg 0.9 kg 0.45 kg 0.45 kg 57 g 12 76 L
100 lbs. 4 lbs. 2 lbs. 1 lb. 1 lb. 2 oz. 20 gal.
Clean the chicken and cut in small pieces. Put the butter in an iron pot with the onions and chicken and brown. Add the curry, salt, cloves, and lemon juice. Place this mixture in kettle with the cold water, bring slowly to a boil, simmer 2 h, then take out the chicken, divide among the cans, fill with the hot liquor, seal, and process. Mulligatawny may be made from the regular chicken soup by adding 18.2 kg (40 lbs.) cooked chicken meat, juice of 24 lemons, 3.6 kg (8 lbs.) of onions browned in grease, and 0.9 kg (2 lbs.) curry powder to 379 L (100 gal.) soup.
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Condensed mulligatawny soup To 151 L (40 gal.) condensed chicken soup add 18.2 kg (40 lbs.) chopped chicken meat or veal, juice of 48 lemons, 5.5 kg (12 lbs.) onions browned in grease, and 0.9 kg (2 lbs.) curry powder.
13.3.15 Ox tail soup Recipe 13.13:
Ox tail soup
Ingredient
Metric units
Imperial units
Ox tails Water Sherry wine Caramel Butter Chopped carrots Chopped onions Chopped turnips Salt Whole cloves Black pepper Bay leaves
454.5 kg 473 L 1.9 L 0.96 L 4.5 kg 11.4 kg 11.4 kg 11.4 kg 1.8 kg 227 g 227 g 114 g
1000 lbs. 125 gal. ½ gal. 1 quart 10 lbs. 25 lbs. 25 lbs. 25 lbs. 4 lbs. ½ lb. ½ lb. ¼ lb.
Joint or chop in 1 in. (2.54 cm) pieces the oxtails, place the larger ones in a small cage; melt the butter in an iron pot, and brown the small pieces; skim out and place in another small cage. In another separate cage place the vegetables with the bay leaves and cloves. Place all in tank with the cool water, turn on steam, bring to boil, and simmer 1.5 h; then remove cage containing small pieces of tail. Cook remainder a half hour, or until the large pieces are very tender; then take them out, separate meat, and return to kettle. Shut off steam; remove the vegetables; add the salt, pepper, sherry, and caramel; divide the small joints among the cans, fill with hot liquor, seal, and process.
Condensed ox tail soup Make same as ox tail soup, using 379 L (100 gal.) water and double the quantity of everything except ox tails and butter, and add 0.9 kg (2 lbs.) of extract of beef. Thicken with 4.5 kg (10 lbs.) of cornstarch, mixed with cold water, before the salt, pepper, sherry, and caramel are added.
13.3.16 Pea soup Make same as bean soup, using 11.3 kg (25 lbs.) split peas in place of beans.
Condensed pea soup Make same as condensed bean soup, replacing beans with split peas.
Canning of soup405
13.3.17 Rice soup Make same as macaroni soup, using 5.7 kg (12.5 lbs.) rice instead of macaroni.
Condensed rice soup Make same as condensed macaroni soup, using 5.7 kg (12.5 lbs.) rice instead of macaroni.
13.3.18 Tomato soup Recipe 13.14:
Tomato soup
Ingredient
Metric units
Imperial units
Tomato pulp Water Salt Butter Sugar Chopped onions Flour Chopped garlic Ground white pepper Bay leaves Powdered Saigon cinnamon
318 L 106 L 5.5 kg 5.5 kg 5 kg 4.5 kg 2.7 kg 227 g 170 g 170 g 28.4 g
84 gal. 28 gal. 12 lbs. 12 lbs. 11 lbs. 10 lbs. 6 lbs. ½ lb. 6 oz. 6 oz. 1 oz.
Place the butter and pulp in kettle and bring to a boil; then add the onions and garlic and simmer 1 h, adding water to make up for loss by evaporation. When the cook is half finished, add the bay leaves, and then within 10 min of the finish, add the salt, sugar and pepper; and 2 min before the time is up add the cinnamon and the flour mixed with water; boil 2 min, turn off steam, run through rotary pulper or shaker, place in cans, seal, and process No. 1 cans 30 min at 240 °F (116 °C). Recipe 13.15:
Condensed tomato soup
Ingredient
Metric units
Imperial units
Tomato pulp Water (cold) Onions, chopped fine Salt Sugar Butter Beef extract Cornstarch Ground white pepper Ground Saigon cinnamon Mace
454 L 3.8 L 6.8 kg 6.4 kg 5.5 kg 0.9 kg 0.45 kg 2.3 kg 184 g 28.4 g 14.2 g
120 gal. 1 gal. 15 lbs. 14 lbs. 12 lbs. 2 lbs. 1 lb. 5 lbs. 6.6 oz. 1 oz. ½ oz.
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Place the pulp and butter in a kettle and bring to a boil, then add the onions and cook 40 min. When the cook is within 10 min of the finish, add the extract of beef, salt, sugar, and pepper. When within 2 min, add the cinnamon and mace; mix the cold water and cornstarch, stir in, and when it boils, turn off steam. Then run through the rotary pulper or shaker, place in cans, seal. Example of thermal process in No. 1 cans is 30 min at 116 °C (240 °F).
13.3.19 Vermicelli soup Same as macaroni soup, using 12.5 lbs. (5.7 kg) vermicelli and breaking bundles in three lengths.
Condensed vermicelli soup Make same as condensed macaroni soup, using 12.5 lbs. (5.7 kg) vermicelli and breaking the bundles in three lengths.
13.3.20 Vegetable soup Recipe 13.16:
Vegetable soup
Ingredient
Metric units
Imperial units
Stock Sweet potatoes, diced Water Carrots, diced White potatoes, diced Rice Sugar corn, canned Lima beans, canned Tomatoes, canned Turnips, diced Ground white pepper
379 L 9.1 kg 189.3 L 6.8 kg 11.4 kg 5.5 kg 9.1 kg 4.5 kg 9.1 kg 9.1 kg 0.5 kg
100 gal. 20 lbs. 50 gal. 15 lbs. 25 lbs. 12 lbs. 20 lbs. 10 lbs. 20 lbs. 20 lbs. 1 lb.
Wash, pare, and dice the vegetables. Put the water in the kettle with the carrots and turnips, bring to a boil and cook ½ h; then add all the other vegetables except the canned stock and the rice; bring to a boil and cook 20 min. Then add the stock, rice, salt, pepper, and canned vegetables; bring to a boil, shut off steam, place in cans, seal, and process.
Condensed vegetable soup Make same as vegetable soup, omitting the water and cooking in stock, adding 1.1 kg (2.5 lbs.) beef extract. Cost may be reduced by using more rice and less vegetables.
Canning of soup407
13.3.21 Clam chowder Recipe 13.17:
Clam chowder
Ingredient
Metric units
Imperial units
Hard shell clams/quahogs Bacon Tomatoes Potatoes Onions Salt Ground white pepper Parsley, chopped Thyme, fine Sweet marjoram Water
5000 22.7 kg 22.7 kg 22.7 kg 6.8 kg 0.9 kg 0.6 kg 227 g 114 g 57 g 113.6 L
50 lbs. 50 lbs. 50 lbs. 15 lbs. 2 lbs. 1 lb. ½ lb. ¼ lb. ⅛ lb. 30 gal.
Wash the clams, either steamed or raw shucked, in cold water; drain and chop. Dice the bacon and potatoes. Place water, clams, onions, bacon, tomatoes, and potatoes in kettle, bring to a boil, and cook 10 min. Then add other ingredients; stir thoroughly and place in cans; seal. An example of a thermal process in No. 1 cans is 40 min at 121 °C (250 °F) in still retorts. Water cool to 35–41 °C (95–105 °F). To confirm all processes, consult a thermal processing authority.
Condensed clam chowder Make same as clam chowder, using half the quantity of water, but after all ingredients are added and mixed and steam turned off, draw the liquid from bottom of kettle, fill the cans with the solid materials, and cover with the liquid.