Vegetable Soup (Canning)

Sharon123's Note:

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

• Total Time: 1 hrs 40 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Yield: 7 quarts

• 2 quarts tomatoes , peeled, cored, chopped (about 12 large)
• 6 medium potatoes , peeled, cubed (1 1/2 quarts)
• 12 medium carrots (1 1/2 quarts)
• 4 cups lima beans
• 4 cups corn , cut, uncooked (about 9 ears)
• 2 cups celery , cut in 1-inch slices
• 2 cups onions , chopped (about 2 medium)
• 6 garlic cloves , chopped
• 6 cups water
• salt and pepper , to taste

Directions:

1. Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
2. Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
3. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
4. Yield: About 14 pints or 7 quarts.

Reviews

[barefootmommawv]

Great recipe!! I made a batch yesterday & currently making some right now. I did add cabbage, corn, and green beans along with italian seasoning to my pot.Thanks for sharing your very vertisile recipe.

[Dienia B.]

thanks for posting this ive been all over the web looking for things like this dee