Place the jar rack into the pressure canner and fill it with water per your canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.

Fill the jars halfway with hot water, then place them on the rack in the canner.

Bring the canner to a simmer for 10 minutes (180˚F). Keep them warm until you are ready to fill them.

Add all the prepared ingredients to a large saucepot, cover, and bring it to a boil over medium-high heat, and boil for 5 minutes. Reduce the heat and keep warm as you fill your jars.

Cover your counter with a towel. Use the jar lifter to take one jar out of the canner. Empty the water (save it for washing dishes) and set the jar on the towel. Keep the rest of the jars inside the canner so they stay warm.

Position the canning funnel on the jar, use the slotted spoon to fill the jar halfway with solid ingredients, and then ladle hot stock, leaving 1-inch headspace.

Remove the funnel and run the bubble popper through the jar to release any trapped air bubbles. Adjust the headspace again if necessary to maintain 1-inch.

Wipe off any residue from the jar rim with a damp paper towel. Place a lid on top of the jar, position the band over it, and gently screw it on until fingertip tight. Place the filled jar back into the canner and repeat the process for the remaining jars.

Place the lid on the canner and lock it. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent steam for 10 minutes, place the pressure regulator on top of the air vent, and let the pressure rise.

When the canner has reached the correct pressure (10 pounds for weighted gauge or 11 pounds for dial gauge pressure canner), set a timer and process pint jars for 60 minutes and quart jars for 75 minutes at altitudes less than 1,000 ft.

Adjust the pressure for your altitude if necessary (see chart below), and regulate the heat as needed to maintain a steady pressure.

When the processing time is complete, turn off the heat and allow the canner to stand undisturbed until pressure drops to 0. Once the canner is depressurized, let the canner cool for an additional 10 minutes before removing the lid.

Spread a dry towel on the counter, unlock the cover, and remove it by tilting the lid away from you so that steam does not burn your face.

Allow another 10 minutes for the jars to adjust to the change in pressure. If the jars are still boiling vigorously, let them sit in the canner for another 5 minutes or until the boiling slows.

Use the jar lifter to lift jars carefully from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.

After 12 to 24 hours, check to be sure the jar lids have sealed by pushing on the center. The cover should not pop up. The jar failed to seal if the top flexes up and down. Refrigerate it and use it within a few days.

Remove the screw-on bands and wash the jars in warm soapy water. Label, date, and store the jars in a cool, dark place for 12 to 18 months. Once the jar is open, store leftovers in the refrigerator, and use it within a few days. The recipe yields about 12 pints or 6 quarts.

To Serve: Open the jar and pour the soup into a saucepan. Warm over medium-high heat, add fresh herbs, season to taste, and enjoy hot as is or with cooked rice, pasta, or noodles.