VEGETABLE SOUP (CANNING)

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Vegetable Soup (Canning) image

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!

Provided by Sharon123

Categories     Low Protein

Time 1h39m

Yield 7 quarts

Number Of Ingredients 10

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

Steps:

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

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