Soups

Vegetable, dried bean, pea, meat, poultry, or seafoods.

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.

Procedure: Select, wash, and prepare vegetables, meat, and seafoods as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil. Drain all foods and combine with meat broth, tomatoes, or water to cover. Boil 5 minutes.

CAUTION Do not thicken. Salt to taste, if desired.

Hot Pack - Fill hot jars only halfway with mixture of solids. Add and cover with remaining liquid, leaving 1-inch headspace. Remove air bubbles, adjust lids and process.

Soups in Glass Jars
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Pints 60* min 11 lb 10 lb
Quarts 75* min
* CAUTION process 100 minutes if soup contains seafoods.

For processing at above 1,000 ft, see Altitude Adjustments.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs