Ingredients
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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)
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6 medium potatoes peeled cubed or 1 1/2 quarts potatoes
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12 Medium Carrots or 1 1/2 Quarts Carrots
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4 Cups Lima Beans (canned or Frozen)
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4 Cups Corn Cut Uncooked or 9 Ears Corn
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2 Cups Celery Cut in 1 Inch Slices
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2 Cups Onions Chopped or 2 Medium Onions
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6 garlic cloves (chopped)
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6 cups water
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salt and pepper (to taste)
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Directions
Prep Time: 20 m | Cook Time: 1hr 39mins | Serves:
Vegetable Soup (Canning),“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!”,Hello. I have several cans of store bought vegetables. Can I use them in this recipe? Looks yummy. Thanks,Just saw 6 cups of water. How about the okra ?
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Steps
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1
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Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired. |
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2
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Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps. |
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3
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Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner. |
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4
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Yield: About 14 pints or 7 quarts. |
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14
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15
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