seysonn's question reflects a fundamental misunderstanding of pressure canning. The goal of pressure canning is to achieve a specific temperature, not a specific pressure, within the canner for a specific time period (which has been tested for the specific food being canned) In pressure canning, the goal temperature is higher than 212 F, the boiling point of water at sea level, in order to kill botulinum spores among other baddies. The boiling point of water at higher altitude is already reduced due to the decreased atmospheric pressure. Thus, the water in the canner will boil at a lower temperature at elevation, and though the canner is full of steam and pressurized to a specific psi (or close to that psi of a canner at sea level), the temperature inside the canner will be lower at elevation if the same canning wieght is used at altitude and at sea level. As it is temperature, not a given pressure, that has been tested to ensure canning safety, the canner at elevation must achieve the same internal temperature for the same time period as the canner at sea level for a given recipe to be safe. The only way to to raise the temperature of the steam inside the canner at elevation is to increase the pressure inside the canner to compensate for the decreased atmospheric pressure at altitude. Thus, the need to have the larger weights at altitude. In this way, the temperature inside a canner at sea level and at altitude will be equivalent, enabling the use of the same recipes and time requirements at sea level and at elevation. Here is a link that might be useful: Understanding boiling point at altitude

Yes, it's my recipe, Lexlani. It looks like you have an old copy. I've since added after 'To can:'...DO NOT ADD CREAM WHEN CANNING. There was a little confusion when I first posted it...I forget not everyone knows not to can dairy. You still have a lot of low acid vegies (the carrots, onion and all that garlic)and it needs to be processed in a pressure canner, just not as long as it would when using chicken broth. ksrogers may be thinking of the flavor of the final product (?). Many times added herbs will turn bitter when processed, but I've never noticed it with this recipe (I usually wind up using dried basil).

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.

Basil it is! I was too lazy to roast the veggies....and since the peppers had already been roasted and frizzed..in the "frizzer" LOL! I elected to do it easy. Ate some....waiting for it to cool so I can stash some in the freezer.... Debated adding some pasta....but then decided if I freeze it as is...it can have shrimp and rice or sausage and pasta or chicken or just be eaten as a vegetarian ( but for the broth) soup. May have another bowl! Linda C