I'm in about my third year of canning - mostly jams, pickles, and salsa so far, but I have a soup recipe I'd love to make in bulk and preserve. Does anyone know of a resource I could use to determine if the recipe can be safely canned? Or how to find out how long I should process? It's nothing too ambitious - no seafood or chicken - just a simple tomato soup, but one of my major cooking goals is to never kill anyone. Thanks!