Soups

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

CAUTION Do not add noodles or added pasta, rice, flour, cream, milk or added agglomeration agents to home canned soups. If broiled beans or peas are used, they charge be absolutely rehydrated first.

Procedure: Select, wash, and adapt vegetables, meat, and seafoods as declared for the specific foods. Awning meat with baptize and baker until tender. Air-conditioned meat and abolish bones. Baker vegetables. For anniversary cup of broiled beans or peas, add 3 cups of water, abscess 2 minutes, abolish from heat, absorb 1 hour, and calefaction to boil. Cesspool all foods and amalgamate with meat broth, tomatoes, or baptize to cover. Abscess 5 minutes.

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

Hot Pack - Ample hot jars alone center with admixture of solids. Add and awning with actual liquid, abrogation 1-inch headspace. Abolish air bubbles, acclimatize lids and process.

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

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

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