De acordo com o USDA Centro Nacional de Preservação de Alimentos em Casa , não:
Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.
...there are some commercially prepared foods that just cannot be reproduced safely by the home canner. Creamed soups are not suitable for home canning because their ingredients interfere with the proper transfer of heat during the processing step and can result in food borne illness.
DA MANTEIGA E DO LEITE ... PORQUE NÃO PODEM SER CONSERVADAS? De Ruth Woods UCCE El Dorado County Master Food Preservers
Look no further than a post by Dr. Elizabeth L. Andress, National Director of Home Food Preservation, University of Georgia Department of Foods and Nutrition. Dr. Andress, a Professor and Extension Food Safety Specialist, commented on several questions posed regarding the safety of home canning soups that contained butters and milks. According to Dr. Andress, there are no established safe procedures for canning dairy products. She echoed the stance that many personal internet sites that share canning recipes and information pose safety concerns: For a recipe to be safe, it needs to be thoroughly challenged in microbiology studies to confirm a safe product is achieved every time it is processed. Dr. Andress further explained that the “amount of heat that would have to be applied to kill harmful bacteria” that grows in dairy products in a processed jar held at room temperature would be “extremely detrimental to its quality.” She went on to say that, “Milk is a finely balanced emulsion of proteins in water. If the proteins are over-heated, they drop out of suspension and the milk separates.
Existem alimentos comercialmente enlatados que contêm produtos lácteos, mas eles usam processos que não estão disponíveis para os enlatados em casa. Para ser seguro, não use produtos lácteos em receitas que serão enlatadas em casa.