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re: processing times for soups

Preserving - Other
Soups are processed at 10 lb. pressure for 60 minutes, pints, 75 minutes quarts.
You can use a combinantion of dried beans, vegetables, and meats. If it has seafood, then you process 100 minutes.
Do not use any thickeners, such as flour or cornstarch, no pasta, rice, etc. Mo milk or dairy, butter, or oil. You can add them after opening them.
Fill the jars only half full of the solids, the other half broth.
MsgID: 204914
Shared by: Linda Lou,WA
In reply to: ISO: Looking for recipes to can - soup, peach...
Board: Canning and Preserving at Recipelink.com
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