Recipe(tried): Soups (canning recipe)

Here is some info on canning soups. If you make it a soup consistency, and fill the jars half full of the solids and then the rest of the jar with liquid, you may can your ground meat, onion, corn, etc. Then open the jars, place in a pan, simmer with the dry pasta, and it will be ready to eat.

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 use 11 lb. pressure, weighted gauge, use 10 lb. pressure
Pints 60 minutes,
quarts 75 minutes.