Depending upon which combination of veggies I use to make soup (without
any meat, poultry) I pressure can for the longest timed veggie included.
The 75 minutes isn't unrealistic depending upon the veggies, the
thickness of the veggies and the thickness of the broth.
Kacey

Mark & Shauna wrote:
I went to http://www.uga.edu/nchfp/how/can_04/soups.html after having
selcted "vegetable soups" and was shocked to see 75 minutes for soups?

We are harvesting the last of our garden and were planning a huge batch
of leeks, cabbage, carrots, squash, etc. into a large vegetable soup or
base. The 75 minute processing time seemed unreasonably long. Is this
what you all do?


Mark


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