How to Pasteurize Soup

Written by athena hessong Google
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to Pasteurize Soup
Kill bacteria in soup by pasteurising it. (Jupiterimages/Photos.com/Getty Images)

Pasteurising is the process used to kill any micro-organisms in milk, eggs and juices. It requires a product to be cooked to 73.9 degrees Celsius, according to "The Science of Good Food." Soups are easier to pasteurise at home than milk because even those with cream added can be brought to temperatures higher than those needed for pasteurisation. They follow the home kitchen pasteurisation method of pasteurising, cooling and packaging, which makes the soup safe to eat.

Skill level:
Easy

Other People Are Reading

Things you need

  • Large pot
  • Cooking thermometer
  • Shallow, resealable container

Show MoreHide

Instructions

  1. 1

    Heat the soup in a large pot over medium high heat.

  2. 2

    Use a food thermometer to determine when the soup reaches 73.9 degrees C. This temperature determines when the soup is pasteurised and any bacteria is killed.

  3. 3

    Remove the soup from the heat and pour it into a shallow, resealable container. Leave 1 inch of space at the top of the container.

  4. 4

    Refrigerate the soup immediately in the sealed container, for up to one week.

Don't Miss

Filter:
  • All types
  • Articles
  • Slideshows
  • Videos
Sort:
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the eHow.co.uk site, you consent to the use of cookies. For more information, please see our Cookie policy.