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Old 06-05-2002, 09:51 AM
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Caroline Caroline is offline
Nine Year Member
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Join Date: Mar 2002
Location: Michigan's Upper Peninsula
Posts: 49
I just checked my canner instruction book... I follow the directions for canning meat, just to be on the safe side. They say to process pints or quarts for 50 minutes at 15 pounds pressure. If your soup has no meat, you might be able to go with less time, but I just go with 50 minutes to be safe.
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Caroline
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