INGREDIENTS

INSTRUCTIONS

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) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus holds the secret of answered prayer”