Recipe: Canning Soups - general information

I am sorry, but it is not safe to can any soup in a water bath canner. A pressure canner MUST be used or you are at a high risk for botulism.
Also, sorry, but noodles, rice, barley, or any other grain or thickener is unsafe to add to soups.

Buying a current copy of the Ball Blue Book would be helpful to you.

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.