The purpose of storing soups and stews is to ensure they remain safe and free from microorganisms that can cause illness, while also preserving their quality. You can use three main techniques to store soups, depending on how long you want to keep them and the ingredients they contain.
1. Refrigerating Soups and Stews
The simplest way to store soups and stews (if you plan to use them within a few days) is in the refrigerator. You should transfer the soup into an airtight container and place it in the refrigerator within two hours of cooking. It's best to let it cool completely first, but if the soup is still warm, modern refrigerators set at 40°F (about 4°C) will quickly cool it to a safe temperature.
Soups can be stored in the refrigerator for about three days without worrying about ingredient-related problems.
2. Freezing Soups and Stews
Freezing soups and stews extends their shelf life significantly. Soups can comfortably last for up to three months in the freezer, assuming they're stored correctly. However, soups containing ingredients like pasta, rice, dairy products, or potatoes may lose quality in the freezer due to changes in texture.
To store soups safely in the freezer, use small containers or freezer bags with excess air removed. You can also use freezer-safe glass containers, but avoid exposing them to sudden temperature changes to prevent cracking. To avoid ice crystals forming on the surface, place a layer of plastic wrap directly on the soup before freezing.
3. Canning Soups and Stews
Canning is another method of storing soups and stews, allowing them to last up to a year, unlike freezing. However, canned soups require strict adherence to guidelines and trusted recipes.
The most important factor is that soups and stews are low-acid foods and should be canned using a pressure canner, as opposed to the hot water bath method used for high-acid foods like fruits.
Soups containing pasta, rice, dairy, or thickening agents like cornstarch should not be canned, as they can interfere with the proper temperature needed to kill harmful bacteria. These ingredients can be added later before serving.
Step-by-Step Canning Instructions:
- Prepare the Soup: Follow the recipe instructions carefully to prepare the soup.
- Prepare Containers: Use canning jars with wide mouths or hard plastic containers. Leave some empty space to allow for liquid expansion during freezing.
- Cool the Soup: Allow the soup to cool before placing it into containers.
- Store the Soup: Once filled, make sure the containers are sealed tightly. Label the containers with the soup name and the date it was made.
- Reheat the Soup: When reheating frozen soup, bring it to a boil and ensure it reaches a temperature of at least 165°F (74°C).
By following these guidelines, you can properly store soups and stews to ensure their safety and quality for future use.
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