Canning Recipes




Canned Vegetable Soup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 quarts chopped peeled cored tomatoes
1 1/2 quarts cubed peeled potatoes
1 1/2 quarts carrots in 3/4" slices
1 quart lima beans
1 quart uncooked cut corn -- (abt 9 ears)
2 cups sliced 1-inch celery -- (abt 4 stalks)
2 cups chopped onions -- (abt 2 med)
Salt -- (optional), to taste
Freshly-ground black pepper -- (optional), to taste

Combine vegetables in large saucepan. Add 1 1/2 quarts water; boil 5
minutes. Season with salt and pepper, if desired. Ladle hot soup into
hot jars, leaving 1-inch headroom. Adjust 2-piece canning caps. Process
pints 1 hour, quarts 1 hour 15 minutes, at 10 pounds pressure in pressure
canner. Begin timing when canner is at proper pressure.

Remove from canner according to canner's manual. Place jars on dish
towels and let cool. Test for proper seals by pushing down on flat part
of each lid; if lid pops back, seal isn't complete. Either place in
refrigerator and eat soon, or reseal according to manual instructions.

This recipe yields 7 quarts.





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