Vegetable Soup Recipe - Cooking Index
Vegetable Soup Recipe - Cooking Index
| 2 | Chopped peeled cored tomatoes - - (abt 12 large) | |
| 1 1/2 | Cubed peeled potatoes - (abt 6 med) | |
| 1 1/2 | Carrots in 3/4" slices - (abt 12 med) | |
| 1 | Green lima beans | |
| 1 | Cut corn - (abt 9 ears) - uncooked | |
| 2 cups | 220g / 7.8oz | Celery in 1" slices - (abt 4 stalks) |
| 2 cups | 125g / 4.4oz | Chopped onions - (abt 2 med) |
| 1 1/2 | 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.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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