Can any soup recipe be pressure canned?
I've purchased an All American pressure canner for salsa, but was wondering if given enough time, could most soup recipes be pressure canned? My girlfriend has a recipe for a sausage soup, the main ingredients are sausage meat, tortellini, broth and assorted diced veggies. I know this is just a basic description, but if I were to pressure can to the longest ingredient time required would it be ok? Just trying to get an idea if you still need to be worried about only using certain recipes or is it ok to use our family recipes when pressure canning.
Could anyone recommend any books or sites geared toward educating someone in customizing recipes or starting recipes from scratch that would be suitable for pressure canning. Any info would be apprciated.