Can you? That is your choice. Should you? No. Basic principle in safe home canning is "you cannot safely can your own made up recipes". There is no way to determine its pH or density or processing time required or quality of the finished product. With this list of ingredients the best guess would be the chorizo processing time of 75 mins for pints and 90 mins for quarts at the pressure canning weight required for your altitude. But even that would be only a minimal amount of assured safety and potato/tomato mush. Then if you factored in the canning soup instructions of using only 1/2 solids and 1/2 liquids per jar you'd end up with very watery taste and potato/tomato mush. Freeze it instead. Sorry. Dave

Well, if all that's in the soup is potatoes, onions, carrots and water, I think most the flavor is going to be added via the soup, so you'd better go for it. However, I think it's going to taste like a can of soup with some vegetables added. As long as your family likes that, it's all good. It would be faster, though, to just cook the vegetables on the stovetop and stir in the can of soup. You still have prep time for the vegetables so aren't saving anything there and it's only 20 minutes or so for the vegetables to cook. I also live "in the boonies" in Michigan, but I always basic ingredients. I learned when the kids were still at home that it's the only way to guarantee a meal when necessary, keep a well stocked pantry! Annie

My Mom always made my Grandmother's Brunswick Stew to welcome the start of winter: Chicken Potato Sliced Carrot Diced Celery Frozen Baby Lima Beans, thawed Canned Whole Kernel Corn, drained Diced canned tomatoes in juice Onion (I have to leave this out when I make it now) A dash of black pepper Salt to season to your preference about 1/4 - 1/2 tsp Oregano Chicken Broth Cook the chicken in broth until done, debone if not already boneless, and chop into small enough pieces to fit on your spoon. Cook carrot and celery (and onion if using) in a little water until just starting to soften, add potato (and a little more water if needed) and cook until vegetables are close to done; drain. Combine with chicken, broth, and the rest of the ingredients, cook for at least 1/2 hour to get the lima beans soft. I don't have exact measurements because it depends on whether you are cooking for 1 or a crowd. Basically, I use about 1 large potato to 2 chicken breasts and enough of the other veggies to equal about 2 cups mixed (in about equal parts) when I am making it for DH and me for dinner and plan on having the leftovers for lunch. Edie

That soup sounds really good. I am wondering what the point of using self rising flour and not just all purpose flour? I seldom have self rising flour on hand and don't see the reason for having baking powder in the recipe. Sure sounds good though. Will have to get some broccoli and try it. Sue