No you cannot, sorry. That is a cooking recipe, and an excellent one too, but you cannot can cooking recipes.

No dairy products are allowed in home canned foods. No milk, butter, oils, half and half, cream, yogurt, cheese, etc. Not only can they turn rancid but the fats they contain insulate any bacteria, prevent the heat from killing them, and create the perfect little cocooned environment for bacterial growth.

Besides, depending on the type of bacteria present about 10 days to 2 weeks after you put it in the cabinet for storage the gases produced by the bacterial growth would either pop the tops or even explode the jars and you'd have one big stinky mess to clean up. :)

But the good news is you can make and freeze it if you wish. It will change the texture when thawed but it will be safe to eat.

Dave

Thank you Dave. But can I make the soup without the dairy products, can it, and just add the dairy right before serving?

Well the short answer is no. As I said it is a cooking recipe. That means it has never been tested, never had a processing method determined for it, no jar size indicated, and never had a processing time recommended.

So look at it this way: if you put
2 large cucumbers
1 clove of garlic
1 tsp salt
1/2 tsp dry dill weed
1 cup lemon juice

How would you answer these questions:

is the pH safe?
what is the density supposed to be?
how do I process this? In a pressure canner or a BWB?
how long do I process it?
how long can it store on the shelf?
would it be safe to eat?

See the problems?

Dave

Not to mention that in the recipe the cucumbers are NOT cooked, and in any type of effective canning you would require cooking. You could possibly say that freezing is an option, but I think you will find that frozen cucumbers are not very pleasant!!

LOL, OK, you've convinced me. I had thought that, since there's so much lemon juice, I might be able to get away with it. But I guess I'll just give away some cucumbers. Thank you again, Dave.