---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Preparing Soups for Canning
  Categories: Soups, Canning
       Yield: 1 recipe
  
  
   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.
                                   2,001 - 4,000 ft: 12 lb.
                                   4,001 - 6,000 ft: 13 lb.
                                   6,001 - 8,000 ft: 14 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
  
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