RRH Class: Making and Preserving Cream Soups 

Oh my goodness…I’m admitting that I was getting ready to dry can potatoes (we had a huge crop)…wow your explanation just convinced me to stick with the pressure canning in liquid!!! Thank you ❤

Pam, thank you so much. Your teaching method is absolutely perfect. I haven’t been in a proper classroom in 30 years and I was so excited to get some lined paper and take notes. You should consider adding a Thanks button so we can show you our thanks ❤️

You and Jim are the cream of the crop in the RU-vid world!!! ❤

Absolutely love this series! Thank you so much for sharing these with us.

This was great! I am always upset when I find a channel that has all these weird rebel way of doing things. One reason why I love your channel so much is your so good at teaching , and you vary what your teaching , and you use safe methods ! Please keep on going ! We love you both !

Pam is the definition of sass with class. I love it! Thanks for the great tips, now and as always! ❤

I like this video, because it gives me a path around the Bioengineered ingredients that are found in so many cream soups.

Dr. Pam and Dr. Jim I LOVE, LOVE LOVE these new classes!!! I appreciate all the time and effort you put into teaching and encouraging us. Thank you!!

I wish you would have been my accounting professor!!! I love learning from you. Thank you for a great class.

I doubt we would have so many high 😢school dropouts if you could teach the teachers how to teach make learning fun. I bet your students just loved you. Great lesson

What a darling photo of the two of you! I appreciate all the needed information you both share with us. Thank you so much for taking so many under your wing and tech us “line upon line, precept upon precept, here a little, there a little.”

You're an awesome instructor!! I was an equestrian instructor for 14 yrs...I hope I was back then as effective and classy as you are now in presenting this material !! 😃👍

Всех вам благ, здоровья, добра, мира и процветания!💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡👍👍👍👍👍💙💖💖👍👍👍💟💕💜👍💚🧡

Fantastic class today showing the different ways of storing and the taste and texture after making it. Thank you for doing what you do.

I love that you are so thorough in your videos. I also love that you are a scientist and share that knowledge with us. I love learning and the way I learn best is by understanding the why and how things work so that I can better understand and retain the information. And that's why I love your videos and the things you teach us every day! Thank you, thank you, thank you!❤

Clearjel is meant for canning. It's a modified cornstarch that only solidifies upon cooling.

Great class Miss Pam! Also, it is really helpful to know the "why" on things. It's that old thing about chopping-the-ends-off-of-the-ham thing, where come to find out Great-Great Grandma did it because she didn't have a big enough pan!

Wow! What a great series!! Thank you so much for your meticulous research and your concise and entertaining presentation. I' m looking forward to making cheese with you.

Thank you so very much Pam & Jim !! I’ve been wanting to try this for a long while. As always, Pam, I’m so appreciative for your very clear instructions. I’m Thankful for both of you ❤

We looove Chef John! His voice and inflection are great and I love the dad jokes. I'm so happy to see you adapt his recipe because he has quite a few I'd love to be able to put up when things are in season. *Fun fact: we used his beef wellington video for Thanksgiving and it was absolute magic.

Hi Pam, love the class! I was howling when I heard your reaction about canning potatoes without liquid. When I saw that video, my first thought was "what would Pam say"? Now I have the answer! 😂

Love the intro! and thank you for the creamy soup tips! Oh yes, I found the link on the Web page! just had to scroll down to the near end! Thank you for these! We love the Bear Creak country kitchen soups! We also stocked some in long shelf packaging as now the cost is almost 6 dollars a piece in some stores, Blain's Farm and Fleet mail order sells them at a reasonable price if you want to buy in bulk. The BEST one is the Minestrone! Oh it's so good! you'll want to add little extra water though, and at one time I took out half of the large pasta and added a can of beans to it. still was delicious! esp is you sneak in meat balls!

Pam, I dont comment much, but I have been watching your vidoes since the pandemic. I have learned so much from you!!!! I appreciate every single video to teach me how to garden, can etc. Thank you for all the hard work to educate us. I am grateful.

As you prepare your cheese making video, please consider giats milk. It is readily available in dried form at Walmart. I love goats milk cheese and adding it to your food storage allows you to prepare many more recipes.

You are amazing!!! I truly appreciate your trainings. I recently bought a FD and will be making lots of powders. Thank you so much for sharing your knowledge on how to preserve nutritious food and savor homemade flavors.

I am SO excited to hear you are doing a video on cheesemaking from powdered milk. I hope you will also consider doing a book on this subject. Especially as there is so much information on it that you can't do it all in a class.

I love how you put so much work and effort into your work for us. Thank you so much.

Thank you so much for all your hard work and this class. Even my husband sat down and watched it with me. Such a good idea. Soups are wonderful and a powerhouse of nutrition.

Thank you so much for what you do! Not everyone is/was lucky enough to grow up learning these skills. You are providing a Wonderful service

I have watched a video on dry canning potatoes. I won't risk it. I would however love it if there was a way we could crowd-fund the testing of some of these rebel canning recipes. Any ideas Pam?

Great video Pam and Jim! Hope you had a great Thanksgiving.

Thank you Pam for all you and Jim do! I'm looking to making and preserving these two recipes. I always learn something from every video y'all do.

I love your experiments! they give me ideas. Like I can probably make my broth with all the leafy greens and herbs I want the flavor of, and then remove them before using in the actual recipe for canning. Thanks for sharing!

You are such a great teacher! By the way, retirement looks good on you!

I love the was you explain the science of canning.

FYI - I saw that same video about canning potatoes dry. I just kept saying… you were just lucky that you didn’t kill some one (yet)

I bet some wild rice in the creamed chicken soup would be great too.

Reminder that Hoosier Farms sells powdered cream to make this completely shelf stable.

I just love these classes! I love all of your videos! You're doing great things!

There are such special processes that commercial canners have to go through to make the canned dairy and thickened soups and gravies, they have the tests, they have the proper equipment, leave it to the pros to be food safe. Still I love Red Feather Butter and Bega Cheese imported

I think the canned will get better . I find that things taste better as they sit. I can freeze and dehydrate i

Some people are willing to take risks and play canning roulette with malpractices. I certainly don't mess with that. I saw someone canning bacon the other day. Thank you for your amazing videos. I learned canning last year, and you have been my main source of information. You're a great teacher.

Excellent video thank you. You can also get powdered heavy cream.

I'm so happy to listen to this video! I'm done buying canned soup, so many of them are made with bioengineering....I've made a dry mix with freeze dried celery. Hope to hear how to can cream soups.....thank you!

Thank you so much! I love your elephant bell story. In the “rebel” group I’m in I always say “Your grandmother wasn’t in a car seat. Your mother wasn’t in a car seat, we didn’t have to be in a car seat, now our children are in a little Fort Knox rear facing until they’re 12. We know more now. Just because you didn’t die doesn’t mean thousands of others didn’t before you”. I just don’t take that kind of chance with my families lives. I really love the idea of the powdered soups and all the kids need to do is add water. I don’t have a freeze dryer, would there be somewhere I could purchase the ingredients and make them up myself?

Excellent as always!

Ty for the egg slicer tip. Great for olives, strawberries & so much more.

Much needed information. Thank you!

BIG THANK YOU... LOVE THESE CLASSES..

I learned so much. Thank-you

Wonderful video as always, thank you!

I love this series and the music choice makes me happy!!

I love this so much ❤❤ thank you

Thank you. You are an educational treasure. I love everything about your process. 👍🏻

THANK YOU! 🥰🥂

Hi you guys! Great video!

Thank you for sharing your wonderful knowledge and teaching us and others. It has helped me immensely in the way I want to preserve and prepare food for my family and friends. I really appreciate the hard work you and Jim put into your helpful videos. Much love and respect from Georgia. May God continue to bless and be with you both.

Thank you for all your hard work Pam & Jim - I love your teaching style - you make it so easy to learn

I’m excited to watch this! ❤

Thanks, Pam and Jim. Another success.

Love this series. Thanks again, for everything Pam, and Jim :).

Absolutely awesome video ! Can’t wait to try these recipes.

Pam, great video again. I love how thorough you are in the content of your videos. Great job.

Hope you & family had a Blessed Thanksgiving.

Pam, thank you so much! Have been following you for years and so appreciate your time and willingness to research and provide safe canning and preserving ideas for our pantry. ❤❤❤

Thank you very much. Love your videos. ❤

I also thicken most everything with modified corn starch(not instant, the cookking variety) , which is approved for canning. So for something requiring thickening that only uses flour, it works ok. Haven't tried any roux type recipes with it.

Love this thank u!

Thanks, Pam and JIm!

Thank you! I have the tinned soups but due to the high volume of sodium I just cannot eat them. I will make my own in the future!

Thank you. Great class.

Thank you it gives me lots of ideas

❤❤thank you so mucj

Yes I have had the symphony of air exchange also. The first time I was very concerned and thought I did something wrong. So glad you covered that in this video. Thank you for reassuring me.

I just love how you explain and simplify the instructions on how to do every thing. Thank you so very much for all your time and efforts.

This is FANTASTIC! Thank you so much for the really informative lesson. I'm definitely going to make both of these soups to freezedry for my family :D

Thank you both!!

I love your lessons. I have sent your beginner canning video to a friend that wants me to teach her to can.

I purchased some silicone freezer trays. Each section holds 1/2 cup. I have stored chicken and turkey broth and I can’t wait to make these two a store them in the way. Thank you Pam and Jim for your expertise. I li e these classes.

These classes are wonderful and I have to support the person who wished you were her professer in college or even in elementary/high school. Boy did I miss out! Thank you! Do you think you could have a class about all of the uses of using bean powder for soups, thickeners, etc. and even benifits those with high bloodsugar believe it or not!

I have done mushroom & chicken cream soup.And man is it way better than store bought

Thank you for doing all you do for us that want to do safe canning for our families. I just shared that video today!! There’s a Rebel canning group on Facebook- I couldn’t help myself. I had to share it. 🤷‍♀️

I’m looking forward to making cream soups with all my vegetables that I fd and turned into powders. Every vegetable that I could get my hands on and can afford because I have a black thumb when it comes to gardening i fd and then powdered. Thanks for the tip for the potato flakes for a thickening I have a lot of packaged flakes I can repurpose.

Love this very useful video.❤

My first RRH class. I loved it, thank you.

Thank you. New to canning, always look to you for advice. I'm 71yrs old. Helped mom with preserving foods when i was a teen. Never did it myself. Just got my pressure canner yesterday. I do watch other channels do canning, but, very suspicious about some of their methods. I trust everything you say. You back up you methods with scientific facts & FDA RECOMMENDATIONS. THANK YOU SO MUCH for teaching us the correct ( less deadly, lol) ways .

Thank you for this tutorial. Those mushrooms look so delicious. 😋

My grandmother was a canner, and, i inherented all her supplies, however my mother never bothered to learn any of her tricks. Watching your videos makes me feel like i havent lost out on the opportunity to learn this survival skill! Im a botanist and having access to these scientific approaches is just wonderful! Thank you so much! Sending love all the way from Australia!!

We made turkey stock, rhen canned a turkey soup base.

So much info and you make it so interesting and fun Pam thank you so much.

Wow! I think this was the best one you have done.

Love your channel

Yes bear creek,But i want my own.

I've been loving your videos practically since your beginning. So im definitely looking forward to the RRH Classes. However I was uable to locate the information sheet for this one.

The only canned cream soup we use is cream of mushroom soup. But I do add mushrooms to other soups and stews and I use cream of mushroom soup to make gravies and sauces. I really wanted to have a safe way to can mushrooms and I love this. I will be making a couple of batches and it will enhance my pantry by having a ready source of mushrooms to use.

As someone who has celiac I always have diy dry soup “cream of” mixes on my shelf. I grew up with campbells soup casseroles such as tuna casserole, pork chops and cream of etc. Quick meal prep became possible again with the dry mixes.

🇦🇺I use a mesh draw string bag to put in any herbs that I need to take out later (similar to party favour bags). It just makes it easier especially if you use pepper corns and bay leaves etc.

The sad thing about the store soups (campbells) is that it has bioengineered ingredients.

Pam, i love your videos. I am on a bunch of prepping/survival chats on FB Messenger. I am always sharing your RoseRed Homestead. You are my favorite. I turn to you for ALL of my fd/dehydrator questions.

I love these classes! ❤ I ordered the USDA canning book you recommended. Can’t wait to get it.