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PRESSURE CANNING SOUPS

Pressure canning is the ONLY SAFE METHOD for canning soups.
Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into clean, hot Mason jars, leaving 1-inch headspace. Generally, vegetable soups are more satisfactory if the stock and vegetable mixture is canned separately and combined at the time of serving.

Follow step-by-step directions for your pressure canner. Process soups according to the following recipes.

When canning food in regions less than 2,000 feet altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to specific recipe. When canning food in regions above 2,000 feet altitude (dial gauge canner) or 1,000 feet altitude (weighted gauge canner), process according to the following chart.

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BEEF SOUP STOCK
Saw or crack fresh-trimmed beef bones to enhance extraction of flavor. Rinse bones and place in a large kettle, cover bones with water and simmer 3 to 4 hours. Remove bones. Cool broth; skim off and discard fat. Remove bits of meat from bones and add to broth, if desired. Reheat broth to boiling. Fill jars, leaving 1-inch headspace. Adjust jar lids.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 20 minutes and Quarts 25 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 20 minutes and Quarts 25 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

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CHICKEN SOUP STOCK
Place large carcass bones in stockpot, add enough water to cover bones. Cover and simmer 30 to 45 minutes or until meat can be easily removed from bones. Remove bones. Cool broth; skim off and discard fat. Remove bits of meat from bones and add to broth, if desired. Reheat broth to boiling. Fill jars, leaving 1-inch headspace. Adjust jar lids.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 20 minutes and Quarts 25 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 20 minutes and Quarts 25 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

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

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 seafood 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.
Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace. Adjust jar lids.

Dial Gauge Canner—Process at 11 pounds pressure - Pints 60 minutes and Quarts 75 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

Weighted Gauge Canner—Process at 10 pounds pressure - Pints 60 minutes and Quarts 75 minutes. For processing above 1,000 feet altitude, see chart for recommended pounds of pressure.

*Note: cooked seafood can also be added as part of the solid mixture, but the processing time must be increased to 100 minutes for pints and quarts.

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