Hgeocities.com/canningafrica/canningsoups.htmlgeocities.com/canningafrica/canningsoups.htmlelayedxJd!OKtext/html!b.HSun, 17 Sep 2000 19:49:48 GMT_Mozilla/4.5 (compatible; HTTrack 3.0x; Windows 98)en, *J! Canning Soups

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Canning Soups

  Soups containing vegetables and meat are low acid products. They must be processed in a pressure canner to assure their safety Use the processing time and pressure specified for each type of soup.

Caution! Altitude Adjustments

The processing times and pressures given for canning soups are for altitudes of 0-1000 feet. If you are canning at a higher altitude, follow the altitude adjustments given for canning vegetables.

Beef Stock (Broth)

 

Hot Pack-Saw or crack fresh trimmed beef bones to enhance extraction of flavor. Rinse bones and place in a large stockpot. Cover bones with water. Place cover on pot and simmer 3 to 4 hours. Remove bones. Cool broth, skim off and discard fat. Remove meat from bones and add to broth. Reheat broth to boiling. Fill hot jars, leaving 1-inch head space. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints...............................................................20 minutes

Quarts............................................................25 minutes

Chicken Stock (Broth)

 

Hot Pack-Place large carcass bones in a large stockpot. Add enough water to cover bones. Cover pot and simmer until meat can be easily stripped from bones, about 30 to 45 minutes. Remove bones, cool broth and discard excess fat. Remove meat from bones and add to broth. Reheat to boiling. Fill jars, leaving 1-inch head space. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints...............................................................20 minutes

Quarts............................................................25 minutes

Vegetable Soups

 

Hot Pack-Choose your favorite soup ingredients. Prepare each as you would for a hot pack in canning. Cooked meat or poultry can also be added, if desired. Combine ingredients with hot water, tomato juice or broth. CAUTION: Do not thicken or add milk.

Add salt to taste, if desired. Fill hot jars halfway with solid mixture. Continue filling with hot liquid, leaving 1-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints...............................................................60 minutes

Quarts............................................................75 minutes

NOTE: Cooked seafood can also be added as part of the solid mixture, but the jars must be processed as follows:

Pints or Quarts.............................................100 minutes

 

All information Courtesy the "University of Georgia - So easy to Preserve Guide ".

CanninAfrica compiled and maintained

 by Rosalie Acornley Webmaster.