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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.   


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