Canning Soups

Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned.

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 and combine with meat broth, tomatoes, or water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Soups in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints Quarts	60* min 75*	11 lb 11	12 lb 12	13 lb 13	14 lb 14
* Caution: Process 100 minutes if soup contains seafoods.

Table 2. Recommended process time for Soups in a weighted-gauge pressure canner
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints Quarts	60* min 75*	10 lb 10	15 lb<BR15
* Caution: Process 100 minutes if soup contains seafoods.