bottling advice needed (soup)

[Rosendula]

I asked this on another forum, but then wondered why I didn't ask you lot - you're far better at this stuff

I got carried away making potato and leek soup and ended up with far too much of it, so I bottled it, sterilized and sealed, all proper. However, while I was in bed last night I suddenly realised that it might be a disaster as I used milk in it. What do you think? Should I eat it all now?

If I make other soups will they be OK to bottle if I don't use milk?

[shell]

i have never bottled it but i do freeze it,as i too sometimes make too much,it seems ok when i leave it to defrost,
shell

[Cheezy]

Yes eat ASAP, two things : one you have a dairy product second you have nothing to "preserve" the contents. Just killing off with sterilisation will only delay decay of the produce. You need either salt/sugar/vinegar. in the right amounts (or nasty preservatives)


Freezing is your best answer for soups.

[Rosendula]

OK, I'll eat it

Thanks for the advice. I bottled it because I'm always short of space in my freezer, especially at this time of year. I'll put the soup in the fridge and we can have it for lunch for a few days if it keeps long enough. I've got a stew on for tomorrow night .

[Ellendra]

If you wish to can soups (or "bottle", depending on your dialect :P ), make sure to use a pressure canner, and process for the ingredient which takes the longest. Usually that would be the meat or beans.