Quote Originally Posted by clodhopper View Post
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Watch your recipes. If you are making soups to can, leave out the milk, butter, cream ingredients. The soup will look strange, but that is OK. The milk products will likely go rancid during storage. When you pop the top months later to eat it, add the milk products then. It will taste just fine. I will put the left out ingredients and quantities on a sticker on the jar, or tie a tag to it. That way, a year later when you cannot find the original recipe, you can still make the soup.

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I have also read in many reputable recipes to leave out stuff like Beans and noodles and add them when you are ready to eat the canned food. Pressure canning these things can make them mushy etc.