Turkey Soup

[jigmaster501]

Make sure that you have a scheduled process developed by a food scientist that will destroy all vegetative cells and destroy all spores of Clostridium botulinum which is a 12D kill (commercial sterility). The pH of the soup is close to 7 and you need a pH of 4.6 to control CBOT. Don't deviate from the process at all.

Make sure that your seals are clean and use 1 piece lids not the 2 piece lids.

Keep them stored in a cool place.

[Reel 224]

Make sure that you have a scheduled process developed by a food scientist that will destroy all vegetative cells and destroy all spores of Clostridium botulinum which is a 12D kill (commercial sterility). The pH of the soup is close to 7 and you need a pH of 4.6 to control CBOT. Don't deviate from the process at all.

Make sure that your seals are clean and use 1 piece lids not the 2 piece lids.

Keep them stored in a cool place.

Ruth and have been caning for years and we follow instruction to the letter, We have been caning our own vegetables for years as well as soups and stews We also make our own tomato sauce and pickle peppers,garlic and cucumbers. We own and run a Organic Farm.

Here is the results, seven quarts of Turkey Soup. I like it with Jalapeno pepper sliced very thin on top.......it's great!!