Whether you ’re creating a back gunstock of stock , love apple and wild Elmer Reizenstein soup , corn chowder , chicken noodle soup orbeef stew , right intellectual nourishment storage is critical for perceptiveness and safety . Soup salt away at room temperature make an ideal rearing ground for bacteria — an ingredient you do n’t need to include in yoursoup formula !
When your soup or stew has cooked and your client have slurped their last spoonful , place your exposed stockpot or saucepan in the sink and part immerse it in ice water , stirring periodically to release the high temperature from the liquidness . Allow the stockpot to cool to way temperature , but do n’t leave it out , unrefrigerated , for longer than two hours . Once the soup or stew has cooled , it ’s ready to be stored .
icebox StorageIn the refrigerator , your stock , soup or stew will keep for three to four days . For quick and easy reheating , shop single - serving portions in individual container . For family - sized repast , hive away the soup in with child , resealable containers , and verify to heat and cool down the soup properly when serving and re - storing .
Freezer StorageFor a longer depot , you’re able to suspend your favorite soup and stew recipes for up to six month . Simply channel the soup to pint- or quart - sized containers ( glass or charge card work just okay ) or resealable freezer bags , and protrude them in the freezer . put in them at 0 degree F for top timbre , advises Carolyn Raab , a food and nutrition specialist with the Oregon State University Extension Service .
“ The more O absent from the container , the better the food for thought quality , ” Raab says . “ Remember , however , that removing the atomic number 8 does not forestall bacteria from grow , so keep perishable foods cold-blooded when unthaw . ”
Canning Soups and StewsIf freezer space present a challenge , considercanningyour soups and stews . Canning is the process by which you ladle the soup or stew into dry pint or quart jars and process them in a high-pitched - temperaturepressure canner . This slacken the growth of unsafe bacteria , removes the air from the container and seal the soup in a safe , anaerobic environment that ’s shelf - static for up to one year . Because soups and stews turn back low - loony toons ingredients , you must process them according to good , proven canning recipe tested by food guard experts . If you do n’t , you risk making yourself or others very sick .
Although you could whip together a clean - out - the - icebox soup to use up all your about - to - change state vegetables and meaty leftover , the most delicious , nourishing soup and stew bulge with a rich Malcolm stock , sassy and tasty ingredients and a time - test formula .
Excerpt fromSoups & Stews , part of the Popular Kitchen Series , with permission from its publisher , BowTie , Inc. PurchaseSoups & Stewshere .
