Preparing Soups For Canning Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
2: ,001, 4,000 ft: 12 lb.
4: ,001, 6,000 ft: 13 lb.
6: ,001, 8,000 ft: 14 lb.
Directions:
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be
canned.
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 jars halfway
with solid mixture. Add remaining liquid, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Soups in a dial-gauge pressure
canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60*
minutes for Pints, 75* minutes for Quarts. *Caution: Process 100
minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes
of 0 - 2,000 ft: 11 lb.
Table 2. Recommended process time for Soups in a weighted-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60*
minutes for Pints, 75* minutes for Quarts. * Caution: Process 100
minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes
of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
canned.
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 jars halfway
with solid mixture. Add remaining liquid, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Soups in a dial-gauge pressure
canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60*
minutes for Pints, 75* minutes for Quarts. *Caution: Process 100
minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes
of 0 - 2,000 ft: 11 lb.
Table 2. Recommended process time for Soups in a weighted-gauge
pressure canner.
Style of Pack: Hot. Jar Size: Pints, Quarts. Process Time: 60*
minutes for Pints, 75* minutes for Quarts. * Caution: Process 100
minutes if soup contains seafoods. Canner Pressure (PSI) at Altitudes
of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp