I'll type in the recipe and post it tonite.

regards,
bob


Mark & Shauna wrote:

> 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
>>
>