Canning Recipes




Vegetable Soup
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 quarts chopped peeled cored tomatoes - -- (abt 12 large)
1 1/2 quarts cubed peeled potatoes - (abt 6 med)
1 1/2 quarts carrots in 3/4" slices - (abt 12 med)
1 quart green lima beans
1 quart cut corn - (abt 9 ears) -- uncooked
2 cups celery in 1" slices - (abt 4 stalks)
2 cups chopped onions - (abt 2 med)
1 1/2 quarts water
Salt -- to taste
Ground black pepper -- to taste

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine all vegetables in a large saucepot. Add water; boil 5 minutes.
Season with salt and pepper, if desired.

Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Remove
air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on
jar with sealing compound next to glass. Screw band down evenly and
firmly just until a point of resistance is met -- fingertip tight.

Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure
in a steam-pressure canner. For elevations higher than 1,000 feet,
increase pressure accordingly following cooker manufacturer's
recommendation.

This recipe yields about 14 pints or 7 quarts.





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