Recipe(tried): Canning Soups

SOUPS
Vegetable, dried bean or pea, meat, poultry, or seafoods

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
hot jars halfway with solid mixture. Add remaining
liquid, leaving 1-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR SOUPS IN A
DIAL-GAUGE PRESSURE CANNER 11 lb. pressure,
pints 60 minutes, quarts 75 minutes.
Weighted gauge canner, use 10 lb. pressure.
IF IT CONTAINS SEAFOODS, THE TIME IS 100 MINUTES, BOTH PINTS AND QUARTS.