Canning Recipes

Canning Vegetable Soup
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
2 quarts chopped cored, peeled tomatoes
(abt 12 large tomatoes)
1 1/2 quarts water
1 1/2 quarts cubed peeled potatoes - (abt 6 med)
1 1/2 quarts sliced peeled carrots - (abt 12 med)
1 quart shelled lima beans
1 quart uncooked corn kernels - (abt 9 ears)
2 cups sliced celery
2 cups chopped onions

Organize and prepare ingredients, equipment, and work area. Combine all
the ingredients except the salt in a large kettle, heat to boiling, and
boil 5 minutes.

Pour or ladle boiling soup into hot jars to within 1-inch of tops. Add
1/4 teaspoon salt to each pint or 1/2 teaspoon to each quart. Run a slim
non metal tool down along the inside of each jar to release any air
bubbles. Add more boiling soup, if necessary, to bring to within 1-inch
of the tops.

Wipe tops and threads of jars with a damp clean cloth. Put on lids and
screw bands as manufacturer directs. Process at 10 pounds pressure, 55
minutes for pints, 1 hour and 25 minutes for quarts. Follow
manufacturer's directions for your canner.

This recipe yields about 7 quarts.

Comments: You can use any combination of vegetables you like for this
easy soup. Chop or dice the vegetables so pieces are about the same size.
Process for the time of the vegetable that needs the longest processing.

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