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.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 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.
Above 1,000 ft: 15 lb.

=== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of