Add rings and lids to a pot, cover with water and bring to a boil
Add hot tap water to your canner according to the directions
Empty the hot water from the jars
Fill each jar with hot soup
Leave 1” of headspace - this is the space between the top of the soup and the top of the jar
Clean off the rim with a paper towel dampened with vinegar
Add lids and rings. Center the lids on the jars. Finger tighten the rings - don’t crank down on them
Add jars to the canner
Place the lid on the canner and tighten according to the instructions
Turn the heat on high
Allow the canner to heat
(All American specific) Once the steam comes out of the vent, allow the canner to vent 10 minutes. Add the weight to the vent.. Once the weight jiggles, adjust the heat until it jiggles 4-10 times per minute. The temperature should come up to 240-245 degrees F (115 – 118 C).
13. Allow the canner to process for 90 minutes for quart jars.
14. After processing, turn off the heat.
15. Allow the canner temperature to come back to 200 degrees (93 C).
16. Remove the weight and let the canner vent for 10 minutes.
Remove the lid and then remove the jars.
Allow the jars to cool and come to room temperature. Listen for the “ping” of the lids sealing.
Test the lids to make sure they have dimpled and no longer flex.
Once cooled, remove the rings and give the jars a quick rinse.
Label and date each jar.
