This tested USDA process creates a flexible soup foundation from ingredients that already have their own canning recommendations. Finish it after opening with noodles, rice, dumplings, dairy, cheese, or fresh herbs.
Yield: Varies
Ingredients
- Eligible vegetables prepared according to their own hot-pack canning directions
- Meat or poultry prepared as directed for the USDA soup process
- Seafood, only when handled under the soup directions
- Fully rehydrated dried beans or peas
- Hot meat broth, tomatoes, or water as the covering liquid
Instructions
- Select, wash, and prepare every ingredient according to its separate tested canning directions.
- If using dried beans or peas, rehydrate them exactly as directed by the tested recipe, then drain.
- Combine prepared solids with meat broth, tomatoes, or water to cover; bring to a boil and boil 5 minutes.
- Fill hot jars only halfway with the solid mixture. Add hot liquid, leaving 1-inch headspace.
- Pressure can pints for 60 minutes or quarts for 75 minutes. Process soup containing seafood for 100 minutes in pints or quarts. Use the tested altitude-adjusted pressure.
Notes
Never add noodles or pasta, rice, flour, cream, milk, or other thickeners before canning. Add them after opening.
Dial gauge: 11 psi at 0–2,000 ft; 12 psi at 2,001–4,000 ft; 13 psi at 4,001–6,000 ft; 14 psi at 6,001–8,000 ft.
Weighted gauge: 10 psi at 0–1,000 ft; 15 psi above 1,000 ft.
Olive & Abbey finish: Add cooked noodles, rice, dumplings, dairy, cheese, or fresh herbs after opening.
Tested source: USDA Complete Guide to Home Canning / NCHFP Soups