Soups — NCHFP - canning.recipes

Allowed soup ingredients

▢ vegetables with separate tested canning recommendations prepare as directed for hot pack
▢ meat or poultry with separate tested canning recommendations optional; cook until tender and remove bones
▢ seafood with separate tested canning recommendations optional; if included, process jars 100 minutes
▢ fully rehydrated dried beans or peas optional; for each 1 cup dried beans or peas use 3 cups water, boil 2 minutes, soak 1 hour, reheat to boiling, then drain
▢ meat broth, tomatoes, or water enough to cover prepared solids and fill jars after solids reach halfway
▢ salt optional, to taste

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1 Pressure canner Use a dial- or weighted-gauge pressure canner appropriate for altitude.
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Canning jars Pints or quarts according to the tested schedule.
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Two-piece canning lids Prepare according to manufacturer directions.

Prepare each vegetable, meat, poultry, or seafood ingredient according to its own tested canning directions. Cook meat until tender, cool, and remove bones. Prepare vegetables as for hot pack.
If using dried beans or peas, fully rehydrate them: for each 1 cup dried beans or peas add 3 cups water, boil 2 minutes, remove from heat, soak 1 hour, heat again to boiling, then drain.
Combine prepared solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes. Do not thicken. Add salt to taste if desired.
Fill jars only halfway with the solid mixture. Add hot liquid, leaving 1-inch headspace. Adjust lids.
Process pints 60 minutes or quarts 75 minutes. If the soup contains seafood, process 100 minutes.
For dial gauge use 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, and 14 psi at 6,001–8,000 ft. For weighted gauge use 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.

Soups — NCHFP