Pressure Canning Soup Part One

So, I have done a lot of Hot Water Bath Canning, and a little Pressure Canning.  I got the idea to make my own chicken soup base.  It is healthier.  One does not add the starch (think noodles, rice, beans, dumplings) until you go to cook it, so it is a good base for many different kinds of soupish dishes.

I got the idea that making these things will make it easier to put dinners together on those days that little is planned, or plans change.  I also think the "trying things" scenario with something I am somewhat familiar with is a good place to start.  Those who know me know I do big batches of soup- but generally freeze, so this is a good addition- leaving freezer space for cool stuff, like shredded zuchinni  and chopped rhubarb 😁.

A couple if things come up.  First, the pictures on line of people working in their kitchens are not exactly truthful.  Or, I don't think so anyway.  Here's mine part way through the process (and the jars, just cuz they look cool):

 

I have the first batch in the canner.  It isn't even up to pressure yet, and I have already heard a BIG pop... afraid that means one quart has already bit the dust.  I will provide the cool pictures of finished canned soup, all in a pretty row, with sunlight shining through the jars, but to be truthful- this is the part that I want to share, as it is the part that doesn't always get shared:  the process, the doubt, the waiting...

I just heard another pop.  Yikes.  Failure may be imminent.  I know I said the doing is what counts, but it will suck to lose many quarts...  That said, think of the conversations.  "why yes, I do can my own soups, doesn't everyone?"  Failure need not be part of polite conversation,  I'll save that to share here 👍.  Wish me luck.