Michigan State University Extension
Preserving Food Safely - 01600886
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.