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Soups (vegetable, dried bean or pea, meat, poultry, or seafood)
Choose your favourite vegetables, dried beans or peas, meat, poultry, or
seafood ingredients for soup as long as those ingredients have their own
individual canning recommendations.
Do not use ingredients for which there are no canning recommendations.
CAUTION!
Do not add noodles or other pasta, rice, flour, cream, milk, or
other thickening agents to home canned soups as processing time may not be
adequate.
Hot Pack: Prepare vegetables, meat, poultry, and seafood as described in the
hot pack directions for the individual ingredients. If dried beans
or peas are used, they must be fully rehydrated (page 35) before
adding to other ingredients.
Combine solid ingredients with meat broth, tomatoes, or water to
cover. Boil for 5 minutes. Salt to taste, if desired. Fill jars halfway
with solid ingredients and then add soup liquid, leaving 1-inch
headspace. Adjust two-piece lids.
Process at 69 kPa (10 psi), 500 ml jars for 60 minutes and 1 litre jars for
75 minutes. If soup contains seafood, process 500 ml and 1 litre jars for
100 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
USING THE BOILING WATER METHOD TO CAN FOODS
If using your canner on an induction or smooth-top range and using the boiling water
method of canning for 1 litre jars, consult with the range/cook-top manufacturer for any
weight restrictions. The filled canner weight is over 50 pounds.
1. Place the canning rack on the bottom of canner and fill the canner halfway
with water.
2. Remove the overpressure plug and pressure regulator from the canner
cover and set them aside.
3. Preheat the water to 60°C (140°F) for raw-packed foods and to 82°C
(180°F) for hot-packed foods.
4. Use a jar lifter to place the filled jars, with the lids and bands fastened
according to the manufacturer’s directions, on the rack in the canner.
01785 4033-017A CUL English weighted gauge induction canner.indd 47
01785 4033-017A CUL English weighted gauge induction canner.indd 47
12/13/19 10:34 AM
12/13/19 10:34 AM
