[ARCHIVED THREAD] - Specific question for long time canners

Posted: 8/14/2011 9:14:49 PM EDT

I've been told that I cannot add noodles in chicken soup before I can them due to the noodles causing spoiled or botulism. Is this true? I've read my Ball book on canning but cannot find any info on this.

I'm currently sitting on 6 - 1 quart jars of chicken noodle soup that has noodles in them already. By the way they are egg flat type noodles.

Posted: 8/14/2011 9:38:51 PM EDT

[#1]

I don't think it will cause any kind of spoilage, but they'll likely turn to mush. Go for it, then pop one open soon and check out the texture.

Maybe post an AAR/follow-up?

-Slice

Posted: 8/14/2011 9:49:02 PM EDT

[#2]

It's not due to botulism: It's just that they won't be noodles after processing––they'll be dissolved.

Posted: 8/14/2011 10:41:49 PM EDT

[#3]

Quoted:
It's not due to botulism: It's just that they won't be noodles after processing––they'll be dissolved.

This is what I have heard as well. I haven't ever added noodles to the canning jars because it is fast and easy to cook some up on the stove and mix with the jar contents.

Posted: 8/15/2011 4:19:00 AM EDT

[#4]

Thank for the reply gents. Now I can concentrate on being a "mad canner". I just hope my wife does not mind me displacing several pots and pans to make room for the jars

[ARCHIVED THREAD] - Specific question for long time canners

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[ARCHIVED THREAD] - Specific question for long time canners

[ARCHIVED THREAD] - Specific question for long time canners