Canning Beef Vegetable Soup

Into the Pressure Canner - 21

I always chuckle we I use my pressure cooker. The label on the pressure gauge, sealed behind the glass of the gauge says, "Read Instructions before using." Good advice! Put about 2 inches of water in the canner. Fill canner with jars, set lid and seal top of canner. Apply heat until steam comes out the vent in a steady stream. At that point put the weighted cap on. When the pressure reaches 10 pounds reduce heat to keep it at 10 pounds. For this soup give 75 minutes for pints and 90 minutes for quarts. If your altitude exceeds 1000 feet you must adjust for that. It is simply not safe to water bath or steam can vegetable soup. You won't die every time but it takes only once and it's a rather unpleasant death. It is very important not to hasten the cooling of the pressure canner. Using cold water on the canner to cool it can bring rather unpleasant results.