cookiemom, I canned that recipe last year using the instructions for soup from the NCHFP: https://nchfp.uga.edu/how/can_04/soups.html

I found that the liquid called for in the recipe was sufficient to give me the 50% liquid that is recommended, but was prepared to add additional tomato juice if necessary.

Annie

Annie, did you process it for 60 minutes (soup time) or 75 minutes (their time)?

I processed it for 75 minutes, because it had ground beef in it, and because ground beef requires 75 minutes per NCHFP. It seemed the most "safe" way to process.

I don't really like the consistency of canned ground beef, so it wasn't one my favorite soups, although I'm considering trying it again with with beef diced or in a large mince instead of ground.

Happy Canning!

Annie

Annie, could you can this without meat? If so, how long would you process it?

Sure, it could be canned without meat, and in fact, I like it better that way, because of the ground beef texture issue as I noted.

I would use the "soup" instructions from the National Center For Home Food Preservation, with half solids and half liquid/broth ratio. Instructions are here:

https://nchfp.uga.edu/how/can_04/soups.html

In my location, that's 11 pounds of pressure for 60 minutes for pints and 75 minutes for quarts. The chart from NCHFP will show the pressure for your location/altitude.

Happy Canning!

Annie