Originally Posted by
QuilterMomma
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.
I remember from canning at home, if your canning things with meat it takes longer than just veggies. You should have done your hot water bath with jars of chicken soup only, then beef soup only. We never mixed soups with meat and jars of just veggies only, because of the cooking times. I would call the company who's lids and jars you used, to see what they say about the cooking times.