Canning Vegetable Sausage Soup

Step 16, Pressure Can Soup

The soup must be canned in a pressure canner for 90 minutes for quarts and 75 minutes for pints. When pressure canning is done place on newspapers to cool. Do not tighten at this time. The next day remove rings and wash in warm soapy water. Mark lids with type and date. Store with rings off. Leaving rings on often cause corrosion under rings and make ring difficult to remove. Use rings after opening and not all is used and store in refrigerator.