Effect of Pressure canning time
Newbie to canning here. We just got our new pressure canner today. The first thing that I would like to try is a minestrone soup. We have a recipe that we have made for years, and having gone through the guidelines and several canner soup recipes online we believe that our recipe will translate well to the pressure canner. Our question is the timing and its effect of the vegetables. We have seen times listed for as short as 10 min to as long as 90 min. We are very concerned about safety but are addicted to very crisp vegetables in our soup. How long can we pressure the soup for and still have VERY crisp vegetables?