I do a lot of canning. I would have thought that the universe of foods would divide into two groups – foods that can be successfully canned, and foods that cannot.
However, there’s actually a third group – foods that can be successfully canned by commercial canners, but not by home canners. Two of these foods that come to mind are dairy products and pasta. The home canner can make a clam chowder base to which the cream/milk is added when heating the soup, or a chicken soup to which the noodles are added when heating, but cannot make and can New England clam chowder or chicken noodle soup. Yet the folks at Campbell’s and Progresso make both these.
I’ve been told that commercial canners can make these products because they have specialized equipment that is not available to the home cook. Is this the reason? If so, exactly what equipment is it they have?