Hi dapple - "minestrone" is one of those terms that mans different things to different people. So canning it all depends on what you want in it for ingredients. For example many recipes for it call for pasta and olive oil and neither is approved in home canning for safety reasons.

On the other hand if all you want is a mix of various vegetables in a broth base then the Canning Soups instructions from either the BBB or NCHFP Soups would cover it as long as you abide by the 1/2 and 1/2 rule - 12/ solids and 1/2 liquids and process for 60-75 mins depending on jar size at the proper pressure for your altitude.

So what all do you want in your minestrone?

Dave

I like onions,carrots celery,cabbage, great beans, browned in bacon fat with white beans cooked in homemade stock with garlic plus spices oregano parsley basil

And tomatoes

Then as long as you drain off all the bacon fat, don't add any other oils, all the beans are rehydrated before filling the jars, and stick with the 1/2 and 1/2 rule your ingredients should be fine using the standard soup canning instructions I linked above. Since it is all vegetables and no rice or pasta the portions of each used is your choice.

Dave