Preparing Soups For Canning

* Exported from MasterCook *

PREPARING SOUPS FOR CANNING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Canning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

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.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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