Sorry, no grains can be added, and that includes barley as well as rice. But barley is easy to add at the time the soup is heated and cooks quickly. Or, of course, leftover barley can be frozen in small quantities and added to the soup when the jar is opened.

There are specific instructions for soup, including the half-and-half recommendation (solids and liquid) and a specific processing time.

The exception to the recommended processing time is any tested recipe for a particular type of soup, like those included in the Ball Blue Book.

Check the link.

Carol

Here is a link that might be useful: How to Can Meat and Vegetable Soups

Thanks, Carol! I have to ask why grains aren't allowed, just for my own quest for knowledge, LOL!! Density issue when they expand and break apart? I'm just curious. Lori

Then process for the type of meat you have added or the longest veggie if no meat. Is that about right?

Right to this point. As Carol said, soup has specific processing times given. The old guideline of "for the longest time" is just that, a very old guideline (as in not used).

Grains are thickeners. No thickeners are allowed because they void the processing times. They retard heat penetration and can create cold spots within the jar that can become bacterial growth islands. All grains and any other thickeners are added AFTER the jar is opened at serving time.

Dave

Mainly it's that they haven't been tested for an appropriate processing time. So yes, if a reliable source tested it would be possible, but funding is so limited, it just hasn't been done.

It's unfortunate. I'd like to use barley or wild rice or similar myself.

Carol