We have a unique way of preserving our soups pressure to make sure everything is the same quarts. Nothing is like opening a jar "summer" in the cold of winter. We welcome the seasoned broth packed, but not before we cook veges because the pressure would be so long in jars. Veges can be blanched, chicken was cooked. The finished product tastes good, the bright colors a bit 'dull with the canning (cooking), as expected. I will be publishing a video of our entire collection of cansfor the winter and that we are saved. We can supply all kinds of things to peanut butter for Thanksgiving turkey leftovers and soup. :-)
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