I froze a lot of chicken and beef broths over the past 6 months and would like to use them in pressure canning soups and stews.

Most of the recipes in BBB call for water and I'm wondering if the slight fat in the broths will create a problem if used in soup recipes.

I find that frozen soups are not very tasty, and am hoping I can get my family to eat more vegetables if they are made into canned soups.

Bejay