Pressure canning soup is a great way to have fresh soup on hand all year round. Cabbage Soup is one of my favorites. It has vegetables, nice broth from the simmered meat and a sweet yet sturdy flavor. If you are a non meat eater just do not add the beef shanks and follow the same recipe using a chicken or vegetable broth base.
The original recipe is on Heavy Metal Spatula so for a step by step on making the soup go there. I know I know but I have tried to keep just the fact's here for canning the soup. xoxo
Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch head space. Remove air bubbles, wipe jar rims, and adjust lids.
Process filled jars in a pressure canner at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts - 60 minutes for pints.
Allow the pressure to come down naturally. Remove jars from canner. Cool overnight.
Makes 6 quarts (24 one-cup servings).
Wash and wipe you jars once cooled and store with the twist off. Return the twist lid after you have opened.
Your veggies will not be hot if you put them fresh but make sure they are room temperature you do not want cold with hot. It will brake the jar.