A lot of foods will never be in the books again unless the lobbyist disappear. It's big business. They don't want us canning Dairy etc. So, that being said if the FDA hasn't done any studies why can companies do it?
Linda, I love that you are brave enough to post this recipe without worrying about the "safety police" harassing you. I have also found some UA-camrs who are brave enough to post canned cheese and canned butter. There are some really awesome recipes here on UA-cam and they are completely safe. Forget the fact the USDA hasn't "approved" them. I have also canned pumpkin pie filling, liver pate, and other items that are not "approved" by the USDA by today's standards, even though they were once listed as safe to can in the older USDA Canning Books. I have been lucky to grab some original copies of old USDA Canning books as far back as the 60's. Keep up the great work!
Sheri baby , When I looked up the site I noticed it was from Kauffmans on Bird in hand, PA. it is an Amish business I have ordered from may times . You may want to look on line and check it out . Their pudding mixes and spices are wonderful . Gelatin and other items are very good . You can buy in bulk too . Just a heads up . Blessings, L.
We have to remember that not everything our government tells us is the truth. You really have to look at the history of things. Lobbyists are very influential, in fact, they and the huge companies that they represent actually write a lot of the bells that get presented to congress. The motivation comes down to one thing....profit for their companies. The dairy industry spends big bucks backing their chosen representatives. They don't do it for nothing, they do it because they can then influence or even present bills that help them increase profits or protect their industries. It is not always what is best for 'we the people'. For example, under George Bush it was established that no amount of radiation is good for us, but just this year, the amount of radiation acceptable as 'safe' by our government has increased 10 fold over what it was under Obama.
I used beef broth to can my mushrooms. Afterwards I could make cream of mushroom soup. Which allowed me to make hamburger tater tot casserole. It was so good. I just love watching your videos. Thanks for inspiring me to try canning other foods then just fish. 💗
You are adorable, I am reminded of my favorite Aunt Jerry Lou in my life. She was only 4"11 tall, but a stick of dynamite. She cooked , baked, canned & washed her laundry in a Wringer washer on her back porch. You Deserve a step stool fit for a Queen, so you can see into your Soup pots!!! Love your videos and techniques of all food Prep!
P.S.- Great to see someone else get excited about new kitchen gadgets...for Christmas my wife asked what I wanted, and I told her...she just looked at me, and didn't say a word.....Christmas morning, my new pot and pan set from Cuiainart was under the tree, along with canning jars, lids, a new knife, etc...still acting like a kid in a candy store....LOL
I love this video. I've been canning on a small scale for about 13 years but decided to expand my canning into meats, vegetables and soups. I used a ton of cream of mushroom and cream of chicken soups in my recipes and this knocks them both out at the same time. I immediately went on amazon and found the canner. I WANT IT! Will be buying it shortly along with more jars to keep my stockpile going. Thanks girl, your great.
Hi Linda, love your videos and am excited that you got the All American canner. I inherited mine from my mother-in-law. I wanted to let you know you can actually put 18 pints in this canner by putting 5 large mouth pint and 4 small mouth pint on the bottom and 5 large and 4 small on the top. Try it if you will, it does work. Have a great life and God Bless you and your family. Carol
I ordered my presto canner! I always thought it was so difficult to can, but after watching your canning videos, I am ready to get started! Thank you Linda! ♡
You are truly inspiring! In 18 months,I'm going to retire. I have a studio kitchen in my basement where I can ferment and can. I can't wait! I watch many of your videos now but will certainly binge watch then. Please keep instructing . You're a natural!
Linda, I'm sooo happy for you. I've had my 921 for 2.5 yrs now and LOVE it. One thing I'll mention is that I bring mine to temp on high (and vent). Once it's vented I bring to 15 lbs still on high. My elevation is 4500ft. I am then able to lower my temp to med low (or between 3 and 4). Check your instructions, mine said if it's constantly rattling the weight the temp is too high. I like mine to rattle every 10-20 seconds. Check your instructions, it might save on fuel costs as well as save u from accidentally running the canner dry too soon. Congrats again on the new canner.....I just LOVE mine and am sure u will too
Yes I do use cream I canned milk the last three year to take to our camper with no problems so I have been making the creamed celery and mushrooms soups we eat it all the time and we're still alive my mother canned every thing she felt like you if it is in the store in a jar she could can it too
on the therm flo, if you go to Kaufmans direct (2) 2.5 lb bags with 2.99 shipping is 17.70. Amazons is 28. +7. shipping. this is for those on a tight budget
Thank you Linda for this video - I love your recipes, and your down to earth canning advice. I think you need to make up a PDF book of all your recipes, so people could buy it online and download it. If you ever decide to do this, I am volunteering as a proof reader just to help. I think you would be amazed at the number of people who would pay to have your recipes in a printable format. (especially the canning recipes) Think about it - seriously. I will be making this recipe, and canning it. I have made many of your recipes, and there hasn't been a dud in the bunch!
All chicken in stores is hormone, antibiotic free, labeled or not. What's best is organic chicken and even that comes in different qualities and labeling...just like your organic eggs. I only let my AAM canner jiggle every few times per minute as instructions stated. Love your canning video's! Your a pleasure to watch and you always have fun.
Lol Linda! 16 pints plus 6 qts sounds like one of my recipes. Merry Christmas! Enjoy the show and learning tips; been canning 35 years and always something new.I bought my first American in 1983 and its still going strong!
It's neat to see that after all the stuff Linda has canned, she still has that giddy reaction of accomplishment when she opens her canner. I know that reaction well. She's good at what she does and knows what she doing. Always a pleasure to watch.
Thank You Linda!!! I know this is an old Vlog, but I think I have watched it 4-5 times. Yesterday I made this recipe. WOW.. So good and canned up wonderfully. Thank you for inspiring me.
Hi Linda, I would love to see your bone broth recipe. This looks absolutely fantastic. Would like to see in a while how that cream turned out in the canned soup. Adding to my favorites right now. So glad your canner fits on your stove. Makes it a lot easier!! Bev
Thanks for showing how to make a great soup. I've never made this (and that's saying a lot). By the way I made turkey broth and used the sweet potato. I hate sweet potato but LOVE what it does for the broth. Glad I took the chance and thanks for the suggestion.
Hi Linda! love your videos. You were my first to follow and I follow all you recommend. just wanted to let you know, I too love my AA921. I picked it up at a farm auction for $20. it was used perhaps a couple times. As an older model, I purchased the vent and weight to bring her up to present model status. I have 2-30 yr Mirros also. I love to can everything. Keep up the great work in showing how to fill those shelves. God Bless.
Rebecca Oak , wow what a wonderful find ! I have one too , from my son and oh but I love it . I use it all of the time . Great that you don't need a gasket . These are built like a tank and will outlast me . Blessings , another Linda
Once again, your neophyte has learned a whole bunch. I love the All American Canner. What a piece of work! I may just have to splurge to augment my Mirro. And, thank you for the link to Therm Flo thickener. A must have! Jeff Herdle, AA2JH, (Ham Radio Operator)
Your enthusiasm is infectious :-)! Next week is my "canning mayhem" week...getting ready for our cow, so have to empty the freezer. Spaghetti Sauce, Beef Stew, and I'm contemplating a cream of beef & mushroom soup similar to yours. Thank you for all you do!! I also have a 921, and LOVE it!
Wow that looks so good! Especially since it is -14 outside right now! I love soup any time of the year but when it is cold with snow on its way soup just warms the soul! I have some home canned vegtable soup that I love to take to work for lunch, I'm thinking that this recipe my be on my list to make soon as well. I love that this recipe is one that can be made during the winter months so you don't have to wait for the summer growing season. Another great canning video. Glad you enjoyed your new canner. I have the large presto canner that I can stack to can 16 pints so I have a hard time justifying getting the All American but I think they are great none the less.
Sorry I should've watched the whole video before I asked the question about clear gel because right after I sent the message you mentioned that I could use my clear gel. Keep the canning videos coming.
This recipe is amazing, I have been making it, but without the preservative, and just eating for supper with croutons on top.. delish.. love your videos!
oh ty for this video...I have been pondering,wondering and researching canning cream soups just like this and although you cant really say yes go for it, I love that you put a video out doing it
You are adorable! I LOVE the excitement you have with canning ! Thank you for letting us experience your new canner with you, I am not a canner, but I was so excited to "be there" with you! If possible, would you consider showing us your actual pantry? I am sure it is an awesome site :-) thank you for making the canning process so enjoyable for all of us, even the non-canner :-)
Thanks so much for the link. Ready to get started on the scrumptious chicken mushroom soup. I also did a little research and I'm convinced it's safe if done properly. Keep sending those videos our way. You're awesome!!!
I am so glad this video is still up. when i first watched it i was happy with the canner i had. i ordered the therm flo. but before i could use it i broke my canner. Now I'm back, new canner (All American) and ready to go. Thanks!
Thanks for the vids! My mother and I will be starting dehydrating and canning because I've been watching you. LOL. Living in Florida its kinda good to be "preppers" since were prone to hurricanes. We went 7 days in 04 with no power and had to eat metallic tasting canned goods. We never normally eat canned food or box prepared so it was quite an experience. Thanks for the inspiration! God Bless!
You raised a few good points that I didn't think about with regard to the larger canner. Clearance is a big deal because while it could be used outside, who wants to deal with the in and out ? The other was the weight, that honestly never crossed my mind. However by time you put the pot, water and go to stacking quart jars that pot is going to be quite heavy. I do like the quality of the all american canners and since they don't have a rubber seal that is one less thing to worry about.
I can't wait to do a canner load of this soup! Your explanation of your decision to use thickener and cream in a low acid product was well done. I will be canning this without those and adding them at serving time, per USDA and the National Center for Home Food Preservation guidelines. I just love your channel and always look forward to your videos!
Thank you so much for your 'disclaimer' at the beginning of your video, and for your research as well. Very appreciated. Way toooooo many people wont say a thing until they're halfway done or all done with their canning video and then just give a shoulder shrug. I'm glad you enjoy your new canner. beautiful All American. I have the same problem with the overhead microwave, I keep the microwave door open while canning, from start to finish. give a little bit more room to work with.
looks perfect. So glad that you are happy with the canner. I'll just have to keep using my Presto. We have an older hardware store that carries all the pressure rings when I might need them. I have been inspired to can more from watching yours & Bev's videos. Thanks. Vida
Linda, I love your videos, they're so informative. I actually went and bought a food saver and a Weston 19 tray food dehydrator. My next purchase will be an American Canner. Thank you for all the information you give on your videos!
Have you ever tried arrow root for a thickener to can with? I use it often instead of cornstarch and it works fine but I haven't canned with it. I've heard negative things about Modified food starch for years now from a "health" perspective, so for me personally I wouldn't use it. Your soup looks really delicious and I look forward to trying it!
I am so tickled you got your All American 921... canner...that is what I have and absolutely love it..my son in law bought it for me...bless his heart..he also bought himself one...so we have canning wars! I will have to try this awesome Cream of Chicken mushroom soup...sounds so good...I love canning soups. Did you ever do an enchilada sauce canning session? I would love to also see the bone broth. Happy canning...you make it fun!
Looks delish, and the combination of chicken and mushroom sounds fabulous. I think it is going to be a definite try. I'm thinkin' a lil white wine added for that lil' twist. Thanks for sharing, and Love the Beast!
Loved watching your video, yes you got me inspired, I think I will can your chicken mushroom soup. Actually I just finished canning my tomatoes and pumpkin and that was suppose to be the end of my canning for the fall, unless I do some canned moose meat and if I do I always share with my grown children, but I like organic foods and vegetables from my garden. Thank you.
I am happy for you with your new All American Pressure Cooker/Canner. Where can I get a wonderful Stock Pot. Is hard to locate one of such quality as yours appears to be.
you are an excellent canner, and people like myself learn a lot from you. i felt the same way when i canned zucchini! LOL but the reception from my subbies was excellent! just because the testing isnt done (because we all know the government has better thing to do with our money like build more weapons for war) haha doesnt make it unsafe. :) I canned zucchini and yellow squash, turned out excellent despit the fact that the government lost the paper work and deemed it "unsafe" to can without the proper study. LOL maybe as more and more people begin to preserve their own food, there will be more of a demand for proper and full testing of more foods! :D one can hope and dream! love ya, Mama! :D your videos always take my mind off of my morning sickness and help make me feel better! :D haha
Hi Linda, been watching your channel a long time and not sure how I missed this video. About the fda and canning this....hummmm....well you can buy cream of chicken/mushroom soup in the stores and its safe...so yes, it can be done at home.(is the way I see it anyway). I guess the big "soup" companies dont want to loose any sales so fda takes it out of the book. lol
love the giant canner..lol...i laughed so hard when you was opening it! Looked like you was opening a nuclear waste container in a science lab. LOVE IT!!
Oh Linda I wanted to ask if you removed your bay leaves before canning. I alwys do cuz I read that it can bitter your canned goods, but I'm also not any where near as experienced as you are. What's your thought on he bay leaves? I use bay leaves a whole bunch I mean alot. thanx
Just a heads up, Linda. If you need to stock up on your onion jam or your onion soup perhaps you should do so now as I expect the prices of store bought onions to go sky high after all of the onion storage barns in Idaho had their roofs cave in due to the heavy snows. Idaho Hillbilly had a video on the damage.
Linda great video. Is it necessary for the thermflo? If you don't have that what would you do after you do can everything? How do you add it after. I think I would put the cream in after when I go to reheat and eat. Thank you again for another wonderful video, keep it up.
I just love your channel. And this soup looks fantastic. I will be making and canning some however I think I'll leave out the cream just to save self space.
Hi Linda. You inadvertently answered the question I've been wondering about for quite awhile. I didn't know if it was normal for some of the jar contents to leak out of the jar during the canning process. Finally I hear that it can happen and this put my mind to rest. Could you go into a little more detail about this? Thank you my new found friend. Love your recipes and videos. 👒💕🌿🌽🌱
looks fabulous. i have seen you use it in recipes, yum! i think i will can it with clear jel, but sans cream, i can always add it later, if wanted. why on earth would they not give the recipes and just say to add the cream later, if they are so concerned?? thanks, linda.
Love the vid, Linda...Thanks. I've had the 915 Model for about 2 years, and I love it. Just wish I could do more in at one time. (Don't we all!) Haven't done any canning vids, but I hope to soon....Thanks again....
Looks absolutely delicious!!! Like was mentioned before, can you use clear jel instead of thermaflow? On my list to can up!!! Also, what size was your pot as you were cooking it up? That will go into my Amazon cart! Thanks again Linda, for a job well done!!!
Wonder if canned milk.. not the sweet kind could be used since it has already gone through the canning process. Then use potato flakes as a thickener. I don't care for mushrooms. So I would Just like chicken. I have a large commercial chicken processing plant close by that sells in bulk at reduced cost to the public one day a week for specific hours. There is a wide variety of frozen or fresh packages to choose from. It is a good resource of fresh chicken meat..
I am wondering the same thing . Makes sense . I use potato flakes for thickening too . I can potatoes so why not , right ? We are thinking along the same lines . So Linda what do you think about the canned milk ? Sagans Run you are so lucky to have a place to purchase chicken the way you do and at a good price . Blessings, Another LInda
Thanks Linda..I'm always looking for complete quick meals to pressure can for my family of 5. Could you please show me how you make the bone broth? I just saw that my local grocery store has the bone in skin on chicken breast for .88lb..I'm super excited to start canning again after taking a year off after watching this video today.
GREATT video Linda.. I love how you explain things so thoughtfully and thorough. Can you share that bone broth recipe. I am too terrified to learn how to use a pressure canner, I feel like I would never really understand how to do this, but was just telling hubby last night I might need to learn if he would help me, Maybe he would be willing to stand by the canner instead of me haaa. Do you know if you can use a pressure canner on a electric stove? Thanks chica
Hi Linda, I watch you all the time and last summer I made and canned your salsa and it was and still is fantastic. I was wondering what is the difference between Therm Flo and clear gel and could I use the clear gel I already have to thicken my cream of chicken & mushroom soup. Thanks Dawn
I fully understand what you're saying about botulism but I don't think that is the problem here. Just my opinion but I think it probably has to do with the dairy curdling. In pressure canning this would likely be a problem no matter what your altitude. One of the other YT posters said you should never can flour or dairy. In the list of ingredients on the Campbell's Soup can, the #4 ingredient is wheat flour and the #7 ingredient is cream (milk). But that is in an industrial setting, maybe the technology is not there yet for the home canner. But it is being done safely and on a very large scale. My suggestion would be the same as yours, can without the dairy and add it only just prior to serving.
this looks delicious...wondering if you could freeze this soup? Love watching your videos! I am a visual learner and need to see each step, so much easier to learn the correct steps.
Hi. What if you use rice to thicken the soup and make it creamy. It's my preferred method for tomato bisque, butternut squash and mushroom soups when I make it to eat. It's purreed with a stick blender, and sometimes sieved (and o.k, sometimes a bit of cream for extravagance). Now would like to try canning rather than have lots of leftovers in the fridge. Any thoughts?
Linda, I'm pretty new to your channel... awesome stuff! I've had the 23 quart Presto for a while now and love using it! It has both a dial gauge and weighted gauge and I can also stack quarts. That wouldn't work with that clearance under your microwave though!
Hi Linda, I love watching you and get so many great idea's. I have a question tho, what is the difference between the therm flo and clear gel & can one be substituted for the other?
You might need a step stool to get into those tall stockpots and canner. I have never had made from scratch Cream of anything soup. If people are not into canning they could always use freezer bags or freezer safe containers to store it in. Now I want a bowl of Cream of Chicken & Mushroom Soup.
You were recommended on a facebook group, I'm new to canning. My family loves tuna noodle casserole (I make it at lease once a month) and it use cream of mushroom. I wanted to make my own cream of mushroom 🍄...I'll be subscribing
Thank you so much for these videos! They are so inspiring! I've went out and purchased stuff to can with and made my first video on how to make baked ziti. It isn't perfect bc I'm still trying to learn how to edit the videos but I love watching your videos. Hope to get to get some pointers from you if I need them. blessings sweet lady!
your recipe looks realy good but could you write out the ingredients i would love to try to make it. i dont know if its my computer or just me but i cant hardly hear you and i cant find the recipe , thank you d
Linda I love to watch your videos. They are very informative. I was wondering if you've ever pressure canned broccoli cheddar soup? I wonder if I can basically follow the same process as in your chicken mushroom soup.
A lot of foods will never be in the books again unless the lobbyist disappear. It's big business. They don't want us canning Dairy etc. So, that being said if the FDA hasn't done any studies why can companies do it?
I use a Turkey Baster to remove extra liquid when I over fill the jars. It works perfectly and does not get food on the rims.
I love this tip! Thanks!
Great tip ! Thanks.
Great tip! Thanks!!
Great tip, I'll have to remember that!
Linda, I love that you are brave enough to post this recipe without worrying about the "safety police" harassing you. I have also found some UA-camrs who are brave enough to post canned cheese and canned butter. There are some really awesome recipes here on UA-cam and they are completely safe. Forget the fact the USDA hasn't "approved" them. I have also canned pumpkin pie filling, liver pate, and other items that are not "approved" by the USDA by today's standards, even though they were once listed as safe to can in the older USDA Canning Books. I have been lucky to grab some original copies of old USDA Canning books as far back as the 60's. Keep up the great work!
Okay a lot of you have asked for a link to where to get Therm Flo thickener for canning so here is a good deal for you smile emoticon
amzn.to/1N2mZmx
That tip regarding using the green sprouts from onions, Thanks, as a single guy who takes ages to work through food this is a valuable tip :D
Linda's Pantry Did I understand correctly that I can also use Clear Jel instead of Thermo Flo as the thickener for soups?
why go through this work and use a GMO thickener? The reason I can is to avoid this stuff.
Sheri baby ,
When I looked up the site I noticed it was from Kauffmans on Bird in hand, PA. it is an Amish business I have ordered from may times . You may want to look on line and check it out . Their pudding mixes and spices are wonderful . Gelatin and other items are very good . You can buy in bulk too . Just a heads up .
Blessings, L.
Therm Flo is GMO free:
www.foodpreserving.org/2013/07/clearjel-canned-fruit-pie-fillings.html
We have to remember that not everything our government tells us is the truth. You really have to look at the history of things. Lobbyists are very influential, in fact, they and the huge companies that they represent actually write a lot of the bells that get presented to congress. The motivation comes down to one thing....profit for their companies. The dairy industry spends big bucks backing their chosen representatives. They don't do it for nothing, they do it because they can then influence or even present bills that help them increase profits or protect their industries. It is not always what is best for 'we the people'. For example, under George Bush it was established that no amount of radiation is good for us, but just this year, the amount of radiation acceptable as 'safe' by our government has increased 10 fold over what it was under Obama.
I used beef broth to can my mushrooms. Afterwards I could make cream of mushroom soup. Which allowed me to make hamburger tater tot casserole. It was so good.
I just love watching your videos. Thanks for inspiring me to try canning other foods then just fish. 💗
You are adorable, I am reminded of my favorite Aunt Jerry Lou in my life. She was only 4"11 tall, but a stick of dynamite. She cooked , baked, canned & washed her laundry in a Wringer washer on her back porch. You Deserve a step stool fit for a Queen, so you can see into your Soup pots!!! Love your videos and techniques of all food Prep!
P.S.- Great to see someone else get excited about new kitchen gadgets...for Christmas my wife asked what I wanted, and I told her...she just looked at me, and didn't say a word.....Christmas morning, my new pot and pan set from Cuiainart was under the tree, along with canning jars, lids, a new knife, etc...still acting like a kid in a candy store....LOL
My husband got me a Breville Sous Chef food processor for Christmas this year! YES! Last year, he got me a HATCHET (amongst other things)! YES! LoL
Do the "HAPPY" Dance.....
I love this video. I've been canning on a small scale for about 13 years but decided to expand my canning into meats, vegetables and soups. I used a ton of cream of mushroom and cream of chicken soups in my recipes and this knocks them both out at the same time. I immediately went on amazon and found the canner. I WANT IT! Will be buying it shortly along with more jars to keep my stockpile going. Thanks girl, your great.
Hi Linda, love your videos and am excited that you got the All American canner. I inherited mine from my mother-in-law. I wanted to let you know you can actually put 18 pints in this canner by putting 5 large mouth pint and 4 small mouth pint on the bottom and 5 large and 4 small on the top. Try it if you will, it does work. Have a great life and God Bless you and your family. Carol
Carol Roth thank you, I didn't know that.
I ordered my presto canner! I always thought it was so difficult to can, but after watching your canning videos, I am ready to get started! Thank you Linda! ♡
You are truly inspiring! In 18 months,I'm going to retire. I have a studio kitchen in my basement where I can ferment and can. I can't wait! I watch many of your videos now but will certainly binge watch then. Please keep instructing . You're a natural!
Linda, I'm sooo happy for you. I've had my 921 for 2.5 yrs now and LOVE it. One thing I'll mention is that I bring mine to temp on high (and vent). Once it's vented I bring to 15 lbs still on high. My elevation is 4500ft. I am then able to lower my temp to med low (or between 3 and 4). Check your instructions, mine said if it's constantly rattling the weight the temp is too high. I like mine to rattle every 10-20 seconds. Check your instructions, it might save on fuel costs as well as save u from accidentally running the canner dry too soon. Congrats again on the new canner.....I just LOVE mine and am sure u will too
I don't know why but soups and chilis are my favorite things to bottle. This made my day.
Yes I do use cream I canned milk the last three year to take to our camper with no problems so I have been making the creamed celery and mushrooms soups we eat it all the time and we're still alive my mother canned every thing she felt like you if it is in the store in a jar she could can it too
on the therm flo, if you go to Kaufmans direct (2) 2.5 lb bags with 2.99 shipping is 17.70. Amazons is 28. +7. shipping. this is for those on a tight budget
Thank you Linda for this video - I love your recipes, and your down to earth canning advice. I think you need to make up a PDF book of all your recipes, so people could buy it online and download it. If you ever decide to do this, I am volunteering as a proof reader just to help. I think you would be amazed at the number of people who would pay to have your recipes in a printable format. (especially the canning recipes) Think about it - seriously.
I will be making this recipe, and canning it. I have made many of your recipes, and there hasn't been a dud in the bunch!
Agreed!
All chicken in stores is hormone, antibiotic free, labeled or not. What's best is organic chicken and even that comes in different qualities and labeling...just like your organic eggs.
I only let my AAM canner jiggle every few times per minute as instructions stated.
Love your canning video's!
Your a pleasure to watch and you always have fun.
Lol Linda! 16 pints plus 6 qts sounds like one of my recipes. Merry Christmas! Enjoy the show and learning tips; been canning 35 years and always something new.I bought my first American in 1983 and its still going strong!
I have done this for decades and am glad someone is finally doing it too!!!
Do you have a link for this recipe? Id be interested in making this soup.
It's neat to see that after all the stuff Linda has canned, she still has that giddy reaction of accomplishment when she opens her canner. I know that reaction well. She's good at what she does and knows what she doing. Always a pleasure to watch.
+Hagfan789 a look at how sweet you are and I really am genuinely getting every time I open my canner
So happy to see your long awaited All American Canner and that it fit under your microwave!
Thank You Linda!!! I know this is an old Vlog, but I think I have watched it 4-5 times. Yesterday I made this recipe. WOW.. So good and canned up wonderfully. Thank you for inspiring me.
I need to make it again!
Hi Linda, I would love to see your bone broth recipe. This looks absolutely fantastic. Would like to see in a while how that cream turned out in the canned soup. Adding to my favorites right now. So glad your canner fits on your stove. Makes it a lot easier!!
Bev
Thanks for showing how to make a great soup. I've never made this (and that's saying a lot). By the way I made turkey broth and used the sweet potato. I hate sweet potato but LOVE what it does for the broth. Glad I took the chance and thanks for the suggestion.
Hi Linda! love your videos. You were my first to follow and I follow all you recommend. just wanted to let you know, I too love my AA921. I picked it up at a farm auction for $20. it was used perhaps a couple times. As an older model, I purchased the vent and weight to bring her up to present model status. I have 2-30 yr Mirros also. I love to can everything. Keep up the great work in showing how to fill those shelves. God Bless.
Rebecca Oak ,
wow what a wonderful find ! I have one too , from my son and oh but I love it . I use it all of the time . Great that you don't need a gasket . These are built like a tank and will outlast me .
Blessings , another Linda
Once again, your neophyte has learned a whole bunch. I love the All American Canner. What a piece of work! I may just have to splurge to augment my Mirro. And, thank you for the link to Therm Flo thickener. A must have! Jeff Herdle, AA2JH, (Ham Radio Operator)
Your enthusiasm is infectious :-)! Next week is my "canning mayhem" week...getting ready for our cow, so have to empty the freezer. Spaghetti Sauce, Beef Stew, and I'm contemplating a cream of beef & mushroom soup similar to yours. Thank you for all you do!! I also have a 921, and LOVE it!
That was a serious recipe, not to mention the new Pressure Cooker. My Mom Canned for years as I grew up and it was always good. Nice Job Linda!
Wow that looks so good! Especially since it is -14 outside right now! I love soup any time of the year but when it is cold with snow on its way soup just warms the soul! I have some home canned vegtable soup that I love to take to work for lunch, I'm thinking that this recipe my be on my list to make soon as well. I love that this recipe is one that can be made during the winter months so you don't have to wait for the summer growing season. Another great canning video. Glad you enjoyed your new canner. I have the large presto canner that I can stack to can 16 pints so I have a hard time justifying getting the All American but I think they are great none the less.
Sorry I should've watched the whole video before I asked the question about clear gel because right after I sent the message you mentioned that I could use my clear gel. Keep the canning videos coming.
This recipe is amazing, I have been making it, but without the preservative, and just eating for supper with croutons on top.. delish.. love your videos!
oh ty for this video...I have been pondering,wondering and researching canning cream soups just like this and although you cant really say yes go for it, I love that you put a video out doing it
You are adorable! I LOVE the excitement you have with canning ! Thank you for letting us experience your new canner with you, I am not a canner, but I was so excited to "be there" with you! If possible, would you consider showing us your actual pantry? I am sure it is an awesome site :-) thank you for making the canning process so enjoyable for all of us, even the non-canner :-)
Thanks so much for the link. Ready to get started on the scrumptious chicken mushroom soup. I also did a little research and I'm convinced it's safe if done properly. Keep sending those videos our way. You're awesome!!!
I am so glad this video is still up. when i first watched it i was happy with the canner i had. i ordered the therm flo. but before i could use it i broke my canner. Now I'm back, new canner (All American) and ready to go. Thanks!
Thanks for the vids! My mother and I will be starting dehydrating and canning because I've been watching you. LOL. Living in Florida its kinda good to be "preppers" since were prone to hurricanes. We went 7 days in 04 with no power and had to eat metallic tasting canned goods. We never normally eat canned food or box prepared so it was quite an experience. Thanks for the inspiration! God Bless!
Isn't the F-DUH the same outfit that gave the official okey-dokey for GMOs? Yeah, I'd listen to THEM.
Thanks for the vid Linda, awesome stuff.
You raised a few good points that I didn't think about with regard to the larger canner. Clearance is a big deal because while it could be used outside, who wants to deal with the in and out ? The other was the weight, that honestly never crossed my mind. However by time you put the pot, water and go to stacking quart jars that pot is going to be quite heavy. I do like the quality of the all american canners and since they don't have a rubber seal that is one less thing to worry about.
I can't wait to do a canner load of this soup! Your explanation of your decision to use thickener and cream in a low acid product was well done. I will be canning this without those and adding them at serving time, per USDA and the National Center for Home Food Preservation guidelines. I just love your channel and always look forward to your videos!
That soup looks and I bet smells and taste wonderful I will be cooking some this weekend . Thanks for sharing
Thank you so much for your 'disclaimer' at the beginning of your video, and for your research as well. Very appreciated. Way toooooo many people wont say a thing until they're halfway done or all done with their canning video and then just give a shoulder shrug. I'm glad you enjoy your new canner. beautiful All American. I have the same problem with the overhead microwave, I keep the microwave door open while canning, from start to finish. give a little bit more room to work with.
looks perfect. So glad that you are happy with the canner. I'll just have to keep using my Presto. We have an older hardware store that carries all the pressure rings when I might need them. I have been inspired to can more from watching yours & Bev's videos. Thanks. Vida
Linda, I love your videos, they're so informative. I actually went and bought a food saver and a Weston 19 tray food dehydrator. My next purchase will be an American Canner. Thank you for all the information you give on your videos!
Have you ever tried arrow root for a thickener to can with? I use it often instead of cornstarch and it works fine but I haven't canned with it. I've heard negative things about Modified food starch for years now from a "health" perspective, so for me personally I wouldn't use it. Your soup looks really delicious and I look forward to trying it!
I am so tickled you got your All American 921... canner...that is what I have and absolutely love it..my son in law bought it for me...bless his heart..he also bought himself one...so we have canning wars!
I will have to try this awesome Cream of Chicken mushroom soup...sounds so good...I love canning soups.
Did you ever do an enchilada sauce canning session?
I would love to also see the bone broth.
Happy canning...you make it fun!
Love Linda's Pantry. I have only been with you for a short period of time and really have learned a lot! Thanks!
Looks delish, and the combination of chicken and mushroom sounds fabulous. I think it is going to be a definite try. I'm thinkin' a lil white wine added for that lil' twist. Thanks for sharing, and Love the Beast!
Love watching your vids, you are so kind to help the rest of us newbies.
I would love to see the bone broth recipe that you do.
thanks
Loved watching your video, yes you got me inspired, I think I will can your chicken mushroom soup. Actually I just finished canning my tomatoes and pumpkin and that was suppose to be the end of my canning for the fall, unless I do some canned moose meat and if I do I always share with my grown children, but I like organic foods and vegetables from my garden. Thank you.
I am happy for you with your new All American Pressure Cooker/Canner. Where can I get a wonderful Stock Pot. Is hard to locate one of such quality as yours appears to be.
Looks wonderful Linda and your right you are stocked up with soup for quite some time. Your a canning goddess :)
i absolutely LOVED this video! :D
you are an excellent canner, and people like myself learn a lot from you. i felt the same way when i canned zucchini! LOL but the reception from my subbies was excellent! just because the testing isnt done (because we all know the government has better thing to do with our money like build more weapons for war) haha doesnt make it unsafe. :) I canned zucchini and yellow squash, turned out excellent despit the fact that the government lost the paper work and deemed it "unsafe" to can without the proper study. LOL maybe as more and more people begin to preserve their own food, there will be more of a demand for proper and full testing of more foods! :D one can hope and dream! love ya, Mama! :D your videos always take my mind off of my morning sickness and help make me feel better! :D haha
Linda's Pantry omg, u have to be kidding. Please post everything you do. You don't waste energy.
Once again a great recipe. If anyone is nervous about canning dairy just leave it out and add it when you use it. Problem solved
Hi Linda, been watching your channel a long time and not sure how I missed this video. About the fda and canning this....hummmm....well you can buy cream of chicken/mushroom soup in the stores and its safe...so yes, it can be done at home.(is the way I see it anyway). I guess the big "soup" companies dont want to loose any sales so fda takes it out of the book. lol
love the giant canner..lol...i laughed so hard when you was opening it! Looked like you was opening a nuclear waste container in a science lab. LOVE IT!!
Oh Linda I wanted to ask if you removed your bay leaves before canning. I alwys do cuz I read that it can bitter your canned goods, but I'm also not any where near as experienced as you are. What's your thought on he bay leaves? I use bay leaves a whole bunch I mean alot. thanx
Please keep the ideals coming from Amazon I have used the link 3 times now and you did all the work
Linda, you are an awesome instructor!
Just a heads up, Linda. If you need to stock up on your onion jam or your onion soup perhaps you should do so now as I expect the prices of store bought onions to go sky high after all of the onion storage barns in Idaho had their roofs cave in due to the heavy snows. Idaho Hillbilly had a video on the damage.
Linda great video. Is it necessary for the thermflo? If you don't have that what would you do after you do can everything? How do you add it after. I think I would put the cream in after when I go to reheat and eat. Thank you again for another wonderful video, keep it up.
I would love to see a video for a bone broth. As a person that will start canning in the Spring I am really enjoying your videos.
I just love your channel. And this soup looks fantastic. I will be making and canning some however I think I'll leave out the cream just to save self space.
Hi Linda. You inadvertently answered the question I've been wondering about for quite awhile. I didn't know if it was normal for some of the jar contents to leak out of the jar during the canning process. Finally I hear that it can happen and this put my mind to rest. Could you go into a little more detail about this? Thank you my new found friend. Love your recipes and videos. 👒💕🌿🌽🌱
I am shocked at the price of that All American WOWZA. I have been looking at these for a while. Amazing price
looks fabulous. i have seen you use it in recipes, yum! i think i will can it with clear jel, but sans cream, i can always add it later, if wanted. why on earth would they not give the recipes and just say to add the cream later, if they are so concerned?? thanks, linda.
Love the vid, Linda...Thanks. I've had the 915 Model for about 2 years, and I love it. Just wish I could do more in at one time. (Don't we all!) Haven't done any canning vids, but I hope to soon....Thanks again....
Looks absolutely delicious!!! Like was mentioned before, can you use clear jel instead of thermaflow? On my list to can up!!! Also, what size was your pot as you were cooking it up? That will go into my Amazon cart! Thanks again Linda, for a job well done!!!
Did you end up doubling your Therm Flo? It shows up twice in the video as if you are mixing up two batches.
Wonder if canned milk.. not the sweet kind could be used since it has already gone through the canning process. Then use potato flakes as a thickener. I don't care for mushrooms. So I would Just like chicken. I have a large commercial chicken processing plant close by that sells in bulk at reduced cost to the public one day a week for specific hours. There is a wide variety of frozen or fresh packages to choose from. It is a good resource of fresh chicken meat..
Where is this heavenly chicken processing plant that you speak of?
I am wondering the same thing . Makes sense . I use potato flakes for thickening too . I can potatoes so why not , right ? We are thinking along the same lines . So Linda what do you think about the canned milk ?
Sagans Run you are so lucky to have a place to purchase chicken the way you do and at a good price .
Blessings, Another LInda
Really great video. The soup recipe sounds awesome. I'll add it to the list of things you've shown I want to try. Thanks for sharing.
Thanks Linda..I'm always looking for complete quick meals to pressure can for my family of 5.
Could you please show me how you make the bone broth? I just saw that my local grocery store has the bone in skin on chicken breast for .88lb..I'm super excited to start canning again after taking a year off after watching this video today.
Thanks again for another wonderful idea! Made this for supper last night and it was wonderful.
Now I'm hungry, just need some crusty bread and your all set. Great video!!
GREATT video Linda.. I love how you explain things so thoughtfully and thorough. Can you share that bone broth recipe. I am too terrified to learn how to use a pressure canner, I feel like I would never really understand how to do this, but was just telling hubby last night I might need to learn if he would help me, Maybe he would be willing to stand by the canner instead of me haaa. Do you know if you can use a pressure canner on a electric stove? Thanks chica
that soup looks so good. i have to make some. i did order me one of the knives you use. love it. keep canning, doing a good job
This is a great recipe. I can't wait to try it. Thanks. I love canning stuff.
Hi Linda, I watch you all the time and last summer I made and canned your salsa and it was and still is fantastic. I was wondering what is the difference between Therm Flo and clear gel and could I use the clear gel I already have to thicken my cream of chicken & mushroom soup. Thanks Dawn
I fully understand what you're saying about botulism but I don't think that is the problem here. Just my opinion but I think it probably has to do with the dairy curdling. In pressure canning this would likely be a problem no matter what your altitude. One of the other YT posters said you should never can flour or dairy. In the list of ingredients on the Campbell's Soup can, the #4 ingredient is wheat flour and the #7 ingredient is cream (milk). But that is in an industrial setting, maybe the technology is not there yet for the home canner. But it is being done safely and on a very large scale. My suggestion would be the same as yours, can without the dairy and add it only just prior to serving.
+SuperSaltydog77 It does not curdle :)
When I made cream of celery soup last year, my dairy curdled. Any ideas why? I had to throw away my entire recipe! :(
I have a 1944 Ball Blue book and they even have a recipe for putting noodles in the chicken soup , but then that was 1944 .
Blessings, Linda
this looks delicious...wondering if you could freeze this soup? Love watching your videos! I am a visual learner and need to see each step, so much easier to learn the correct steps.
Your beast is magnificent! I love your canning videos. There is no one in my life who understands my love of canning, so I live through you! I hope yo
Hi. What if you use rice to thicken the soup and make it creamy. It's my preferred method for tomato bisque, butternut squash and mushroom soups when I make it to eat. It's purreed with a stick blender, and sometimes sieved (and o.k, sometimes a bit of cream for extravagance). Now would like to try canning rather than have lots of leftovers in the fridge. Any thoughts?
Linda, I'm pretty new to your channel... awesome stuff! I've had the 23 quart Presto for a while now and love using it! It has both a dial gauge and weighted gauge and I can also stack quarts. That wouldn't work with that clearance under your microwave though!
I would love to try your recipe. Could you write it and include it in the comments. Please.
I enjoyed watching this.. I am going to make this soup and canning it as soon as my Thermo Flo gets here.
Thank you.
Monica
stillsticky Yay!
Your so awesome Linda, even though I never canned your inspiring me...Thanks for all you do....
Hi Linda, I love watching you and get so many great idea's. I have a question tho, what is the difference between the therm flo and clear gel & can one be substituted for the other?
Hi Linda!!! Thank you for all your videos...!!! I'm making chicken bone broth right now to then can this chicken, mushroom soup!!!
I've got 13 pints in the canner now! Soup is beautiful! 12 more pints to go...
Can't wait until I get a new pressure canner so I can make this recipe. Thank you!
You might need a step stool to get into those tall stockpots and canner.
I have never had made from scratch Cream of anything soup. If people are not into canning they could always use freezer bags or freezer safe containers to store it in.
Now I want a bowl of Cream of Chicken & Mushroom Soup.
Fantastic to see you so excited. Don't you love that new Beauty !! Mine is the same model and I love mine too :-)
You were recommended on a facebook group, I'm new to canning. My family loves tuna noodle casserole (I make it at lease once a month) and it use cream of mushroom. I wanted to make my own cream of mushroom 🍄...I'll be subscribing
You don't have to can these things. Some things are better left until you have experience. Make the soup fresh and you can freeze portions as well.
Thank you so much for these videos! They are so inspiring! I've went out and purchased stuff to can with and made my first video on how to make baked ziti. It isn't perfect bc I'm still trying to learn how to edit the videos but I love watching your videos. Hope to get to get some pointers from you if I need them. blessings sweet lady!
your recipe looks realy good but could you write out the ingredients i would love to try to make it. i dont know if its my computer or just me but i cant hardly hear you and i cant find the recipe , thank you d
Linda I love to watch your videos. They are very informative. I was wondering if you've ever pressure canned broccoli cheddar soup? I wonder if I can basically follow the same process as in your chicken mushroom soup.
Your smell-a-taste cam, ISN"T WORKING. :>(
Soup looked amazing Linda!! My husbands favorite! :)