If it were me, I'd can the veggie soup without ANY beans or peas and add them when you heat it up.

I hate the long processing time.

Not sure how to do the beans, I've never canned them, but I wouldn't put peas in there. They only take a minute to cook in your hot soup at serving time. Seems like they'd turn into Split Pea Soup consistency in the canner.

Hopefully someone can chime in on the beans part.

Deanna

The recommendation is to use dried beans, pre-soaked one of the 2 approved ways on the site linked below - 24 presoak or the boil, soak 1 hour and drain. Whenever it comes up for discussion most indicate they prefer the 24 hour long soak. That is how we do all out beans/peas.

Keep in mind that there are density issues with PC soup so each ingredient needs to be prepard per the instructions for that vegetable. Be sure to dice into small pieces - especially the potatoes - and use ample liquid is required in each jar - 1/2 product and 1/2 liquid - and you can't add any pasta, rice, flour or thickeners. Not sure where you are getting the 1 hour 25 mins.? Recommended processing time is 75 mins. for quarts.

Dave

Here is a link that might be useful: NCHFP - Soups

There's no reason why you can't add limas per Dave's instructions. I would be careful not to add a disproportionate amount (i.e. go light on the beans) because even pre-soaked, etc. they do tend to absorb liquid and swell during canning. That, coupled with the potatoes, could result in a dry sludgy mixture.

Carol