[readstoomuch]

Originally Posted by LisaD

How do you can the soup? Do you use a hot water bath? pressure cooker? It looks delish.

We can in a hot water bath I suppose . . . never thought about the process! (you can google hot water bath for the process or find it lots of cookbooks too) It doesn't take too long and it is great to pull a quart out and have an instant dinner with cornbread or crackers and a salad . . . or to be able to take a quart of hot vegetable soup to a friend occassionally. We could live on soups through the winter months!

I do keep my "canned" soups in the refrigerator . . . and if you should open a jar and see any amount of mold, discard the contents. This usually means that the jar didn't seal properly . . . no "ping" sound!

Right now in my refrigerator in our garage I have:
- 2 qts. of chili
- 5 qts. of the beef - barley soup
- 4 pints of spaghetti sauce
- 2 qts. of wonderful vegetable soup given to me by my 96 year old Aunt Velma yesterday.