bully,
my thoughts are, ingredients can be tweaked. the main concern would be adding something that required a longer processing time then low acid foods such as seafood, mentioned in the site that morgan provided. we mostly freeze here due to time, and we have a lot of freezer space. home made soup beats canned soup for sure. canned is way too salty now for my tastes. unless we make a double recipe, soup usually doesn't make it to the freezer here.
keith in calumet