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Vegetable Soup

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Vegetable Soup
Makes about 7 (32 oz) quarts or 14 (16 oz) pints

Take the best of your garden or the farmer's market to make this vegetable soup. Preserve in your pressure canner.

You will need:


8 cups chopped, peeled, cored tomatoes (about 4 lb or 12 medium)
6 cups cubed and peeled potatoes (about 6 medium)
6 cups 3/4-inch sliced carrots (about 12 medium)
4 cups green lima beans (about 1-1/2 lb)
4 cups uncooked corn kernels (about 9 ears)
2 cups 1-inch sliced celery (about 4 stalks)
2 cups chopped onions (about 2 medium)
6 cups water
Salt, optional
Pepper, optional
7 (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all vegetables in a large saucepot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
3.) LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Half Recipe

Makes about 3 (32 oz) quarts or 7 (16 oz) pints

You will need:


4 cups chopped, peeled, cored tomatoes (about 2 lb or 6 medium)
3 cups cubed and peeled potatoes (about 3 medium)
3 cups 3/4-inch sliced carrots (about 6 medium)
2 cups green lima beans (about 3/4 lb)
2 cups uncooked corn kernels (about 5 ears)
1 cup 1-inch sliced celery (about 2 stalks)
1 cup chopped onions (about 1 medium)
3 cups water
Salt, optional
Pepper, optional
3 (32 oz) quart or 7 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all vegetables in a large saucepot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
3.) LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.