the long processing time and the low viscosity of soups allows a lot of wiggle room. Agree. As Annie explained above it is the long pressure canning time that makes it safe. So 2 cups or 3 cups only affects the density, the consistency of the soup as it goes into the jars and the long processing time allows for different consistencies. "the timing is for the chicken broth. 2 cups or 3 cups, it's still just chicken broth and the time required to can it doesn't increase whether you are canning 2 cups or 20 cups." Depending on the amount of vegetables I roast, I often use even more broth since I want it to have a ready-to-eat consistency when opened. I don't want to have to dilute it even more after opening. Dave

There's no reason you can't sub dill, especially since you are freezing it. I think the amount will be personal taste!! For me, I wouldn't want as much dill as basil, but depends on how much you like dill. You could also do some without any herbs and add what strikes your fancy at meal time! Sorry, not much help. Deanna

This is one that many folks here use for canning soup. Roasted Tomato Garlic Soup for Canning Source of Recipe My own recipe * Exported from MasterCook * Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft. To serve: Add cream to taste when heating if desired.

I did find an old copy of Katie's recipe in my files for a processing time of 70 minutes for quarts (here's the recipe I have for comparison and in case someone can't find it by searching): Roasted Tomato Garlic Soup Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Preserving Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatoes -- *see Note 2 carrots -- cut in 2" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste (do not include when canning!) Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Drizzle with a little balsamic vinegar if desired. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. - - - - - - - - - - - - - - - - - - - NOTES : To can: Do not include cream when canning. Ladle into clean hot jars and leave a one-inch headspace. Process pints 60 minutes and quarts 70 minutes. For dial gauge canners use 11 lbs. pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001- 6000 ft., and 14 lbs. over 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft. and 15 lbs. over 1000 ft.