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

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.

No, I haven't tasted it, it's still cooling down on the counter. You can see the skins in there, so it may just get used for pasta sauce or Chili. If I get some more tomatoes, I'll try it again and this time skin them. And I'm going to type it into my recipe. I wondered when I was roasting it but I just figured the recipe would mention it if it was needed. Boy do I feel stupid!! Oh well, live and learn. Normally it wouldn't be a big deal, but all of my tomato plants died this year and these were a gift from a friend. And it was a double batch.

I rerun all the tomato puree, including the waste parts, through the mill a couple of times so that the only actual waste I then have left is skin and seeds, Amy. Well, sometimes there's some of the green cores, but I sure wouldn't dehydrate those. If you separate out the seeds (they can have a bitter flavor which is why I tend to remove them anyhow) and have only the skins left, they will dehydrate really fast because there isn't much to them....but then, they also will dehydrate down to practically nothing so you'll have to dehydrate tons and tons of skins to get a decent amount of powder. Lisa, lol. We just need to fix your tomato gene. As far as I know, neither of our next-door neighbors has any plans to move although I'd love to have you as a neighbor down here. I'm trying to cut back on how many tomato plants I grow so that I have more room for flowers. The flowers have complained they'd like a whole raised bed all their own because they are tired of being tucked into little spots here and there amongst the vegetables. They're going to get their wish this year. Or, I might sneak in a few veggies or herb plants into the flowers' bed, but they'll be small ones so the flowers can dominate that specific raised bed.