Soups
Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned.
Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.
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.
Combine solid ingredients 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.
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Table 1. Recommended process time for Soups in a dial-gauge pressure canner. |
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Canner Pressure (PSI) at Altitudes |
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Style of Pack |
Jar Size |
Process Time |
0 - 2,000 ft |
2,001 - 4,000 ft |
4,001 - 6,000 ft |
6,001 - 8,000 ft |
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Hot |
Pints |
60* min |
11 lb |
12 lb |
13 lb |
14 lb |
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Quarts |
75* |
11 |
12 |
13 |
14 |
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* Caution: Process 100 minutes if soup contains seafoods. |
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Table 2. Recommended process time for Soups in a weighted-gauge pressure canner |
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Canner Pressure (PSI) at Altitudes of |
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Style of Pack |
Jar Size |
Process Time |
0 - 1,000 ft |
Above 1,000 ft |
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Hot |
Pints |
60* min |
10 lb |
15 lb |
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Quarts |
75* |
10 |
15 |
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* Caution: Process 100 minutes if soup contains seafoods. |
This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA. Revised 1994.
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