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 re-hydrated first.
Yield: 11 to 12 quart jars
These are the ingredients I use.
- 10 lbs of potatoes
- 8 stalks of celery
- 2 large onions
- 1 lb bag of baby carrots or cut your own
- 1 quart of tomatoes
- 2 quarts of tomato juice
- 1 (16 oz) can of cut green beans
- 1 (16 oz) can or bag of frozen whole kernel corn
- 1 (16 oz) can or bag of frozen peas
- Meat of Choice
- Fresh ground pepper and salt to taste
1: Cover Meat in water and cook until tender. Cool and remove from bones if needed.
2: Peel and clean all veggies. Cut up and put in extra large stainless steel pot. Add all other ingredients to the pot.
3: Add enough boiling water to cover cover all the veggies so you will have plenty of liquid.
4: Boil for 5 minutes
5: Using a slotted spoon, fill jars half full with solids. Add liquid leaving 1 inch head-space. Remove air bubbles and add more liquid if needed.
6: Wipe rims of jars with a wet paper towel dipped in vinegar to ensure a good seal.
7: Put lids and bands on jars. Tighten down finger tight.
Process soups according to charts:
| 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 | 60* min | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 75* | 11 | 12 | 13 | 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 | 60* min | 10 lb | 15 lb |
| Quarts | 75* | 10 | 15 | |
| * Caution: Process 100 minutes if soup contains seafoods. | ||||
8: Place jars in pressure canner and put on the lid. Vent steam for a full 10 minutes.
9: Let pressure drop naturally. Remove lid and let set for 10 minutes. Place jars to counter and let cool for 24 hours. Wash jars, label, Store in cool, dark place.
