Soups

Vegetable, dried bean, pea, meat, poultry, or seafoods.

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

CAUTION Do not thicken. Salt to taste, if desired.

Hot Pack - Fill hot jars only halfway with mixture of solids. Add and cover with remaining liquid, leaving 1-inch headspace. Remove air bubbles, adjust lids and process.

Soups in Glass Jars
Style of Pack	Jar Size	Process Time	Canner Pressure at "0" ft
			dial-gauge	weighted-gauge
Hot	Pints	60* min	11 lb	10 lb
	Quarts	75* min
* CAUTION process 100 minutes if soup contains seafoods.

For processing at above 1,000 ft, see Altitude Adjustments.