Dairy is Taboo

Shrimp bisque. Sounds good, yes? Canning it seems almost impossible because, apparently, botulism spores can hide in dairy fats and not be destroyed in the pressure canner. I did find suggestions about how to can clam chowder - basically you make the whole recipe without the dairy and just remember to add the dairy when you heat it up. So I thought maybe I could modify the recipe for the shrimp bisque the same way.

Shrimp and Tilapia Bisque

1 1/2 c. onions, chopped
olive oil
2 lbs. cooked shrimp
3/4 lb. cooked tilapia filets (leftovers, really)
3 pts. fish stock
6 T. flour
6 T. tomato paste
4 tsp. curry powder*
1/2 tsp. paprika
kosher salt
1 1/2 c. chopped tomato

Fry the onions in the oil, add the shrimp and tilapia and cook until heated. Sprinkle with the flour and cook for a minute. Add the stock, tomato paste, and spices and boil for 1-2 minutes. Using a hand blender, puree. It doesn't have to be completely smooth. Add the tomatoes and salt (to taste), cook a few minutes.

At this point, I put up 4 pints and processed for 100 minutes at 10 lbs. of pressure. To each pint, when opened, one would need to add 2-3 tablespoons of half and half and some cayenne pepper.

I added 1/2 c. of half and half and about 1/8 tsp. of cayenne pepper to what was left in the pot, and that was dinner tonight.

*When it came time to add the curry powder, I couldn't find any. Kinda freaked out, actually. I ended up making my own by mixing 2 T. cardi, 1 T. turmeric, and 3/4 t. ginger. It wasn't until after I mixed all this up that I found my curry powder, right where it was supposed to be. Go figure.