I need some help with adapting soup recipes for pressure canning. For the past year that I have done so I have fully cooked my recipe and then pressure canned it. Everything tastes great but would I preserve more nutrients if I do not fully cook my recipes, just bring the ingredients to a boil for a bit, then let the pressure canner finish the cooking? The soups I am referring to are generally cooked in chicken or veg stock, like borscht, minestrone, or veg. soup with potatoes. Thoughts?
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