Then how do they make Campbells chicken noodle soup or Campbells chicken and rice soup.

I'm guessing alot of preservatives!

I believe they can them at a much higher temperature therefore a much higher pressure.

And alot of ingredients that begin with Sodium.

I've canned soups with pretty much all of those ingredients at one time or the other. Still eating tomato soup I canned 2 years ago that had flour and milk in it. That said, the items in that list have not been tested by the USDA for home canning methods and are therefore "not recommended".

They certainly are salty.

This says you can, I never tried it myself.

https://practicalselfreliance.com/canning-soup/#SnippetTab

Oh, yea it says the ingredients you mentioned are a no-no.

Summa these were fermenting and under pressure. I may never eat soup again!

Did you use a hot water bath or a pressure canner? We only pressure can now. Lots of tuna over the years. Maybe 500 lbs. never lost a can to spoilage when pressure canning.

Both waterbathed and canned failed.

you can , can potatoes , it has to be some combination of things that is the issue.

I've can soup with no problems, but potatoes are hard to can, and any potatoes has to be pressure can. I can chowder and never had a problem.

I've canned a few things, potatoes can very well for me.
Only soup I've canned is bean soup. And I've seen and read of people saying you can't can beans in a soup.
I have no idea what went wrong with your soups.
Might be under processing, or siphoning and food getting stuck under the lids.
I belong to a few canning sites, and soups are canned all the time.
Granted , pasta isn't recommended as canned, too mushy , flour isn't a thickener that I ever used.
I use CLEAR GEL or THERM FLO for thickeners.

Like said in this post above, if you can buy it in a can at the store, you can, can it.
I know commercial canning is a different process , in bulk numbers and batch sizes.
IMHO it's not much different than home canning.
Look around on Face Book for the different canning sites.
There's people on them that have canned many different things, even mac and cheese.

I’d recommend getting a ball book and following the directions. The internet is a bad place to get canning advice. IMO. This talk of canning flour, noodles, water bathing etc. has me really nervous. I might experiment a little if it was just me, but three families rotate through our canned goods and sometimes a few friends snag a jar or two. No way would I try a non proven recipe on them.

You can can soup. If the soup you canned was fermenting then you canned it incorrectly. Plenty of canning soup recipes out there. Use an approved one, not a rebel one. Say anything from a recent Ball Recipe Book.

There are items that interfer with the process, many of which are starchy type things like corn startch etc. I make a lot of salsa, say 75 pints per year, but I never put starchy type things like some do or recipies call for. Learned that from the home economics eduactor decades ago.
when I make my chili and soups I freeze all of those. I make hash brown and lefse etc. and freeze those as well.

Bryce

I can soups with those ingredients.

Was this a one time failure this year? Have you always had success with your soups? Scratching my head here.