I like to can up my soups and send with the college student so she has healthy meals and spends less eating out and at the college. I canned 14 jars of chicken soup and five jars of beef soup and they all came unsealed within two weeks. What in the world did I do wrong? I have vegetables I canned over 10 years ago and they are fine. I did a water bath with them and hot packed. Should I have used the pressure cooker? I made tomato soup and it is still sealed. Any suggestions would be great. Also, if I am to pressure cook, how do I do that? I have a pressure cooker but have never actually used it for pressure cooking. My mom bought it for me. Please let me know you experts out there.