Michigan State University Extension
Preserving Food Safely - 01600886
10/13/97
Vegetable, dried bean or pea, meat, poultry, or seafoods
PROCEDURE: Select, wash and prepare vegetables, meat
and seafoods as described for the specific foods. Cover
meat with water and cook until tender. Cool meat and remove
bones. Cook vegetables. For each cup of dried beans or
peas, add 3 cups of water, boil 2 minutes, remove from heat,
soak 1 hour, and heat to boil. Drain and combine with meat
broth, tomatoes or water to cover. Boil 5 minutes.
CAUTION: DO NOT THICKEN. Salt to taste, if desired. Fill
hot jars halfway with solid mixture. Add remaining
liquid, leaving 1-inch headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR SOUPS IN A
DIAL-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- 2001- 4001- 6001-
Pack Size Time 2000 ft. 4000 ft. 6000 ft. 8000 ft.
Hot Pints 60* min. 11 lb. 12 lb. 13 lb. 14 lb. Hot Quarts 75* 11 12 13 14
CAUTION: PROCESS 100 MINUTES IF SOUP CONTAINS SEAFOODS.
RECOMMENDED PROCESS TIMES FOR SOUPS IN A
WEIGHTED-GAUGE PRESSURE CANNER
Canner Pressure (PSI) at Altitudes of
Style
of Jar Process 0- Above
Pack Size Time 1000 ft. 1000 ft.
Hot Pints 60* min. 10 lb. 15 lb. Hot Quarts 75* 10 15
*CAUTION: PROCESS 100 MINUTES IF SOUP CONTAINS SEAFOODS.