Unleash your taste buds with our blazing hot and sour soup: can you stomach the fire?
What To Know
- Once the processing time is complete, carefully remove the jars from the canner and place them on a wire rack to cool.
- Canned hot and sour soup can be enjoyed as is or used as a base for other dishes, such as stir-fries or noodle bowls.
- Add a little more cornstarch and water to create a slurry, then stir into the soup and bring to a boil.
Hot and sour soup, a tantalizing blend of tangy, spicy, and savory flavors, is a beloved dish across the globe. While it’s commonly enjoyed fresh, many wonder if it’s possible to preserve its vibrant flavors by canning it. The answer is a resounding yes! Canning hot and sour soup is a simple and rewarding process that allows you to savor this culinary delight all year round.
Ingredients for Canning Hot and Sour Soup
- 1 gallon chicken broth
- 1 cup soy sauce
- 1 cup rice vinegar
- 1/2 cup sugar
- 1 tablespoon ground white pepper
- 1 tablespoon sesame oil
- 1/2 cup cornstarch
- 1/4 cup cold water
- 1 cup thinly sliced bamboo shoots
- 1 cup thinly sliced carrots
- 1 cup thinly sliced green onions
- 1/2 cup white mushrooms, sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon red pepper flakes (optional)
Equipment for Canning
- Canner
- Canning jars with lids and rings
- Jar lifter
- Bubble popper or chopstick
- Clean towels
- Canning funnel
Step-by-Step Canning Instructions
1. Prepare the soup: In a large pot, combine the chicken broth, soy sauce, rice vinegar, sugar, white pepper, sesame oil, cornstarch, and cold water. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, or until the soup has thickened.
2. Add vegetables: Stir in the bamboo shoots, carrots, green onions, mushrooms, and red pepper flakes (if using). Bring to a boil again, then reduce heat and simmer for 5 minutes, or until the vegetables are tender.
3. Stir in cilantro: Remove the pot from heat and stir in the chopped cilantro.
4. Fill jars: Using a canning funnel, carefully fill clean canning jars with the hot soup, leaving about 1/2 inch of headspace at the top.
5. Remove air bubbles: Use a bubble popper or chopstick to remove any air bubbles trapped in the jars.
6. Wipe rims: Wipe the rims of the jars with a clean, damp towel to remove any soup residue.
7. Place lids and rings: Place the lids on the jars and screw on the rings finger-tight.
8. Process: Place the filled jars in a canner filled with hot water, ensuring they are completely submerged. Process the jars according to the manufacturer’s instructions for your altitude.
9. Cool and store: Once the processing time is complete, carefully remove the jars from the canner and place them on a wire rack to cool. Allow the jars to cool completely before storing them in a cool, dark place.
Benefits of Canning Hot and Sour Soup
- Extended shelf life: Canned hot and sour soup has a much longer shelf life than fresh soup, making it a convenient option for stocking your pantry.
- Preserves flavor: Canning captures the vibrant flavors of the soup, ensuring they can be enjoyed for months to come.
- Easy to store: Canned soup is easy to store and takes up less space than fresh soup.
- Versatile: Canned hot and sour soup can be enjoyed as is or used as a base for other dishes, such as stir-fries or noodle bowls.
Tips for Canning Hot and Sour Soup
- Use fresh, high-quality ingredients for the best flavor.
- Sterilize your canning jars and lids before filling them to ensure the soup is properly preserved.
- Process the jars for the correct amount of time according to your altitude.
- Allow the jars to cool completely before storing them to prevent seal failure.
- Store the canned soup in a cool, dark place for optimal shelf life.
Recipe Variations
- Vegetarian version: Omit the chicken broth and use vegetable broth instead.
- Spicy version: Add more red pepper flakes or a dash of cayenne pepper.
- Creamy version: Add 1/2 cup of heavy cream or coconut milk to the soup before canning.
- Add tofu: Stir in 1/2 cup of cubed tofu for extra protein.
- Use different vegetables: Experiment with adding other vegetables to the soup, such as celery, bell peppers, or snap peas.
Troubleshooting Canning Hot and Sour Soup
- Soup is too thick: Add a little more chicken broth or water before canning.
- Soup is too thin: Add a little more cornstarch and water to create a slurry, then stir into the soup and bring to a boil.
- Jars did not seal: Re-process the jars for an additional 10 minutes.
- Soup spoiled: Discard the soup immediately and sterilize the jars before reusing them.
Final Note: Preserve the Delights of Hot and Sour Soup
Canning hot and sour soup is a rewarding endeavor that allows you to preserve the tantalizing flavors of this beloved dish. By following the simple instructions outlined above, you can enjoy the convenience of canned soup while savoring the authentic taste of hot and sour soup.
Common Questions and Answers
Q: How long does canned hot and sour soup last?
A: Properly canned hot and sour soup has a shelf life of up to 1 year.
Q: Can I add other ingredients to the soup before canning?
A: Yes, you can add various ingredients to customize the soup, such as tofu, different vegetables, or spices.
Q: How can I tell if the soup has spoiled?
A: Discard the soup if you notice any signs of spoilage, such as mold, an off odor, or a change in texture.
