Storing Soups and Stews

Irish-stewWhether it is broth, wild rice, tomato, beef or noodle soup, appropriate storage is fundamental to maintain the taste and enhance safety. Storing soup at room temperature will make it a breeding place for bacteria. Bacteria are an ingredient that one would not want to include in their soup recipe. Leftover soup should not be left out unrefrigerated for more than two hours. Some of the major ways in which soups and stews can be stored are noted below.

Refrigerator storage is one way of storing soup. Stock, stew or soup keeps in the refrigerator for a period of three or four days. Single-serving portions should be stored in individual containers for quick and easy reheating. For large meals (family-sized), soup should be stored in larger containers that can be sealed. It is essential to ensure that the soup is heated and chilled properly during serving and storing. Another type of storage is freezer storage. To store soup for long, freezing can be done for up to a period of six months. The soup is simply transferred to quart or pint-sized containers and then popped into a freezer. For top quality, storage should be done at zero degrees Fahrenheit. The food quality is better when more oxygen is removed from containers.

Canning is another way of storing soups and stews. Canning should be considered if the freezer space becomes a challenge. In canning, the soup or stew is ladled into jars and processed in pressure canners. In this way, the growth of dangerous bacteria slows. It is essential to process soups according to proven canning recipes approved by food safety experts because stews and soups contain low-acid ingredients. The mentioned tips will help you to store stews and soups safely.

 

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