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ISO: Looking for recipes to can - soup, peach salsa, and chutneys and a safety question

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Hi,

I have been canning for a while now and I use both the water bath method and the pressure cooker method. I am looking for some good old fashioned soup recipes to can and put up for winter.

I recently made a pretty good vegetable soup and was thinking about canning it in large quantities next fall. Would I be correct in saying that I would go by the time for the longest vegtable. In other words which ever vegetable required the longest processing time, that would be how long I would can it under pressure. Does anyone know if that is safe?

Would also appreciate a peach salsa recipe and any chutney recipes.

I'd be happy to share my homemade pasta sauce recipe if anyone would like it. :)

Thanks,

Erin in Main
MsgID: 204913
Shared by: Erin in Maine
Board: Canning and Preserving at Recipelink.com
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POST A NEW MESSAGE
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  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
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  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

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