preparing soups for canning

Categories
Soups
Canning
Yield
1 Recipe
MeasureIngredient
  2,001 - 4,000 ft: 12 lb.
  4,001 - 6,000 ft: 13 lb.
  6,001 - 8,000 ft: 14 lb.
  Above 1,000 ft: 15 lb.

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.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60* minutes for Pints, 75* minutes for Quarts. *Caution: Process 100 minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.

Table 2. Recommended process time for Soups in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60* minutes for Pints, 75* minutes for Quarts. * Caution: Process 100 minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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