Canning Class 102
Many hands light work. Several class participants are chopping and preparing the garden vegetables for a soup. The vegetable soup will be pressure canned. Firmer vegetables will be boiled together to achieve equal texture when added to the softer vegetables. This mixture will be canned at eleven pounds pressure for seventy-five minutes. With the exception of the organic navy beans, all the other vegetables and herbs were freshly harvested a few hours before preparation.