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fearlessem

Pressure Canning Soup -- Am I reading this right?

fearlessem
17 years ago

Hi all --

Ok, so I looked at the National Center for Home Food Preservation's page, and under their section on canning soups, it looks like ***as long as there is no dairy, thickener, or oil*** one can basically pressure can most soups -- including those with some meat, with beans, and with vegetables, for 60 minutes for pints, 75 minutes for quarts. Am I reading this correctly? What about the relative thickeness of the soup -- except I can't think this is such a big issue since if it is safe to pressure can bean soups this way, I'd think that thick veggie soups aren't much different. Anyway, could someone read the link below and let me know if you interpret it the same way I do? Because if so, I've got lots and lots of soup recipes I would love to can -- I'll just cut out any oil used in sauteeing the veggies and go from there!

http://www.uga.edu/nchfp/how/can_04/soups.html

Emily

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