In the fall I had pressure canned a few vegetable soups, with vegetables from my garden, according to the recipe I usually make. The soups taste horrible. Only the smell after heating the soup is so terrible, we did not even want to try the soup.
Only the pumpkin soup is eatable. It does not taste as good as freshly made pumpkin soup, but we can eat it. The other soups landed on the compost. It is such a shame of the work and all of the ingredients.
I do not know what I did wrong. I had watched several videos of people pressure canning vegetable soups and those soups looked appealing and the vegetables still had some colour. Did I pressure can with to much pressure? Did I pressure can a wrong ingredient? Was there still too much fat in the bone broth? I will have to find out before I try to pressure can vegetables again.