Freeze it.

Yes it definitely would change your processing time. The recipe in the Ball book calls for pints 55 minutes and quarts 1 hr. 25 mins. You are doing 1/2 qts. which isn't covered by the recipe. Plus, with all those additions you have changed the density of the recipe and possibly the ph too. Sorry but there is no way to know what the proper processing time would be for your soup.

As to re-processing, yes you would and within 24 hours. But I don't think you would be happy with the overly processed results even if it was possible to figure out how long to do it.

Dave

You can follow the USDA guidelines for soup.
Fill the jars half of the solids, half full of broth. That will take care of the density and ph issues. Since your jars are a bit larger than a pint, use the quart size time. Yes, do start the time all over again and be sure your soup is hot going into the jars.
The vegetables will be more soft, but if this is what you want to do, then it is fine if you reprocess within 24 hours.

Here is a link that might be useful: Canning soups.

Thank You Dave and Linda Lou.

Dave, yes the jars are roughly the pint equalivant. I didn't have the 500ml time so I err'd on the side of caution and processed for the 1000ml size time.

Linda Lou, I did reprocess last night and the soup was hot when I recanned it. The 50/50 rule for solids and broth is good to know going forward!

I'm afraid this batch is fairly heavy on the solid time so I'm going to have to find room in the freezer I guess.

Thanks again,

Bill

Linda Lou,

I love pumpkin soup (drizzled with pumpkin seed oil) and the squash are in season now. I bought two red suri squash yesterday to make the soup. I need to perfect the recipe to my taste, but do you think I could can this using the soup guidelines - filling with the solids and then adding the broth? I would need to puree it after opening the jar. It might end up a little thinner than I would make fresh, but I could live with that. I just don't have enough freezer space to store much. I could store some of the squash in the basement, but I really like the idea of having ready to go soup in a jar. Here is the recipe that I'm looking at. I would be willing to just saute the onions in some water to eliminate the oil. Obviously the drizzle of oil happens after it is pureed and reheated.

I feel better about using the pressure canner now that I know using the three piece weight instead of the (untested) gauge is acceptable practice. I would prefer to use pints, but don't have many of those around right now. I do have plenty of quarts. I've been saving the bones for any roasted chickens we eat. Pretty soon I should have enough for a batch of stock.

Melly

Red Kuri Squash Soup with Lemon Thyme and White Truffle Oil
Yields approximately 12-8 oz servings
Serve with the Lynmar 2004 Estate Chardonnay
5 cups onion, chopped
2Tbsp olive oil
2 Tbsp butter
8 cups red kuri squash, peeled and cut into ½ inch cubes
8 cups of hot chicken stock
¼ cup fresh lemon thyme, finely chopped
Salt and pepper
3 Tbsp white truffle oil

Directions:
Saute the onions in the olive oil and butter over medium heat in a 5-quart pot for 3 minutes add the
squash and cook stirring 3 minutes more. Add the hot stock slowly. Cook, at a simmer, for 45 minutes or
until the squash is very soft. Add the lemon thyme and cook 5 minutes more. Puree in a food processor or
with an immersion blender. Salt and pepper to taste. Ladle into warm soup bowls. Dot each bowl with
about 1 teaspoon of the white truffle oil and serve hot.
Chefs Tip:
To make it easy to garnish with the white truffle oil, place the oil in a plastic squeeze bottle.

Melly,
My concern is two things, first, the size of the cubes of pumpkin is important. I would use the 1 inch cubes, as per the instructions on canning pumpkin. ( We discussed the size of the pieces of squash at a food safety meeting. The larger pieces keep them from becoming too dense.) Secondly, the processing times for quarts. The one for soup for pints would be fine, but I would again, use the time and pressure for quarts of squash to be sure. The time is 90 min. for quarts of squash. I would rather err on the side of caution.
Of course, leave out any butter, oil, etc.

Thanks for the advice. I'll make notes about the pieces and processing time.