A few months go I canned 6 qts of our normal cabbage soup. I used my recipe, not a published one. It consists of tomato soup, chicken broth, cabbage, carrots and some seasonings. I canned it at 11 lbs pressure for 90 minutes. I understand the risks of botulism, and I guess now that we're at the "do or die stage, I'm worried... how likely is it that these jars could be tainted? They've been stored in a cool, dark pantry in the basement ever since. Lids sealed just fine. I cracked open a jar tonight because my husband wants some and it smells and looks just fine, I tried a taste in my mouth and it tastes good. The worry wart in me comes out. Are the lbs/time correct for something containing vegetables and poultry products (chicken stock)?