Bob, thank you very much for your reply. I dont have a recent ball blue
book but we ordered one today after reading your reply.

Hope brian and marilyn get this on there server, sheesh

Thanks,
Mark

zxcvbob wrote:
> 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
>>
>
> Do have a recent Ball Blue Book? Look in the low acid foods chapter for
> a recipe caled "Stew Vegetables". Forty minutes, and it since it
> doesn't specify a jar size and the recipe makes 7 quarts (a typical
> canner load) it's safe to say that's the processing time for quart jars.
>
> If *you* determine that your recipe is close enough to this one, then 40
> minutes is adequate and 60 gives you a significant safety margin.
>
> Best regards,
> Bob
>