So, I’ve been canning a long time, but am self-taught on pressure canning.
I was unaware of the 50% solid canning rule for pressure canning, and packed this soup into the jar the way I would if I were packing pickles.
Is this safe to eat? Or did I work for hours for nothing? It’s hard to see, but it’s made from tomatoes, zucchini, carrots, and onion, with tomato sauce added to make the broth.
by urbancowgirl42
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