-Pressure cooker (with a 10 pound pressure regulator)
-Magnetic Canning lid wand
-Canning bubble popper & measurer
-Jars (rinsed and warmed)
Heat up the soup
Add water to pressure cooker
Place lids in hot water
Place funnel on jar and ladle soup into the jar
Leave 1 inch head space and remove bubbles from jar
Wipe rim of the jar clean
Use magnet jar wand to pull a lid from the hot water
Place lid on cleaned rim
Screw the jar ring onto the jar
Use jar lifter and place the jar into the pressure cooker
Repeat with the remaining jars or until you fill the pressure cooker. My pressure cooker holds 7 quart jars. However, I only have enough soup to fill 6 quart jars.
Place your lid onto the pressure cooker and turn the stove onto high.
Allow steam to come out of the vent pipe for 10 minutes
Add a 10 pound pressure regulator
When the pressure regulator begins to rattle, start your timer for the processing time. For this kind of soup and quart jars my processing time is 75 minutes (60 minutes if you're using pint jars).
After 75 minutes, turn off the stove and wait for the pressure to reduce. When the air vent goes down the pressure is reduced.
Remove pressure regulator
Remove pressure cooker lid
Using jar lifter, remove jars from cooker and place on a towel.
Wait for the popping of the jars (when they seal) and let them cool.
Once cool you can put your jars away and they'll be good for a year.