I want figure out how to make "canned soup." For instance, to make a cooked concoction, pressure can it in pint jars, and then be able to add water, stock, or milk to have 3-4 cups of soup. Cream of cauliflower or broccoli, for instance, so I can take advantage of that season. I want to see if I can make up the recipe without the dairy, can it as "condensed" soup, and have shelf-stable homemade soup. Anyone doing that?