Michigan State University Extension
Preserving Food Safely - 01600886
10/13/97

### 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

                     Canner Pressure (PSI) at Altitudes of

    Style

    of
        Jar    Process  0-        2001-     4001-    6001-

    Pack
      Size   Time     2000 ft.  4000 ft.  6000 ft. 8000 ft.

    Hot
       Pints  60* min. 11 lb.    12 lb.    13 lb.   14 lb.

    Hot
       Quarts 75*      11        12        13       14

    CAUTION:
     PROCESS 100 MINUTES IF SOUP CONTAINS SEAFOODS.

             RECOMMENDED PROCESS TIMES FOR SOUPS IN A

             WEIGHTED-GAUGE PRESSURE CANNER

                       Canner Pressure (PSI) at Altitudes of

    Style

    of
          Jar      Process     0-                   Above

    Pack
        Size     Time        1000 ft.             1000 ft.

    Hot
         Pints    60* min.    10 lb.               15 lb.

    Hot
         Quarts   75*         10                   15

    *CAUTION:
     PROCESS 100 MINUTES IF SOUP CONTAINS SEAFOODS.

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