May I sugggest you check with your local County's Extension Service for classes in canning. Learning first-hand from an experienced teacher is very important because poor canning can be deadly.

Hi Meg and welcome!

The 'general' rule is that you cannot safely can your own made up recipes. Without knowing the pH and the density then the processing time required is just guess work.

However soups are fairly flexible when it comes to ingredients as long as you follow the 1/2 and 1/2 rule - 1/2 solids and 1/2 liquid in the jar. I linked the official instructions below.

And salt is not an issue. It can be eliminated completely if you wish. With the exception of fermentation, salt is primarilyy for flavor only.

The olive oil is the only safety issue you mention. It would be best for it to be eliminated entirely but that all depends on how you define "minimal" and how it is used. For example, meat browned in 1 T of olive oil and then drained well might be ok.

Post a couple of your recipes and we can help you with them.

Dave

Here is a link that might be useful: NCHFP - How to can soups

This post was edited by digdirt on Tue, Jan 8, 13 at 9:27

Thank you very much Dave. Once I get a few minutes I will post some of my recipes.