I have a love/hate relationship with canning. I love the process - every bit of it - and I love the end result! But somewhere in there are Extra Dishes, Tired Feet, and a Three Year Old Who Needs Attention. But the hate part must not be too strong because I keep at it, dutifully loading my basement storage shelves with canned goods to last the winter.
And now, I give you: Canned Soup ---
What? That doesn't look like canned soup to you? Yeah, me neither.
Here's the scoop: I spent a good portion of a day last week, carefully making a lovely pot of soup to can. I was beyond excited. And when I pulled my six jars out of the canner, and they all sealed, I was so happy. And then. I had this feeling that I hadn't processed them long enough...and sure enough my recipe said 75 minutes for quarts and 60 minutes for pints. Somehow I got "65" stuck in my head so they were not processed long enough.
For real. :P
I realized that the best plan of action was to freeze the soup. It's not what I had planned, but nothing went to waste!
In happy canning news, my jar count is up to 149. :D