Hi Les, 

The NCHFP "your choice" soup recipe (online here) allows for including fish or seafood, so long as those ingredients have their own established processing instructions. The processing time for soups including seafoods increases to 100 minutes in the pressure canner, and of course you must also follow the instructions regarding the solids-to-liquids ratio for packing the jars with the soup. 

Assuming the recipe is followed as written and the jars are stored properly, the product would be shelf-stable and safe to consume. 

Thanks for using Ask Extension,

Jared

Thank you, but can I also assume that if I have less than 50% solids in the jar, or even none at all, that it would still be safe?

Hi Les, 

Are you asking about making a seafood stock? The NCHFP has not separately established a processing time for seafood stock, although they are currently researching it. 

If the preparation steps are followed for each individual ingredient as listed in the NCHFP soup guidelines, and the broth is prepared as indicated in the recipe with a short 5-minute boil then the soup jars could be filled with less than 50% solids and processed for 100 minutes. 

Jared

Yes, I am thinking stock using soup time.  Based on your response I am assuming that this would be safe with or without solids.

It would be safe without the solids, but note that the soup recipe doesn't exactly match traditional methods for making a fish stock. It's close enough to make a similar product, but to be safe you should follow the preparation steps for each ingredient (fish and vegetables) and boil for 5 minutes before filling jars with your liquid. 

Yes, I am thinking stock using soup time.  Based on your response I am assuming that this would be safe with or without solids.