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Homemade Vegetable Soup

Print Makes about 7 (32 oz) quarts

Take the best of your garden or the farmer's market to make this tasty vegetable soup, preserved in your pressure canner it's makes a great pantry staple  


NOTE: You must process at least 2 quarts or 4 pints in the same pressure canner at one time to ensure proper pressure and temperatures are reached for safe preserving. 

Rating: 5.0 | 3 Reviews

Level of Ease:

Advanced

Preserving Method:

Pressure Canning

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 Ball® (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands

Directions:

  1. PREPARE pressure cannerHeat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE all vegetables in a large saucepot. Add water. Bring to a boil. Reduce heat and simmer 15 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. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled. 

  4. 2. PLACE  lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place counter weight or pressure regulator on vent; bring pressure to 10 pounds (psi) for a weighted- gauge canner or 11 pounds (psi) for a dial-gauge canner.
  5. PROCESS pint jars in a pressure canner at 10 pounds pressure 55 minutes and quart jars 1 hour and 25 minutes, adjusting for altitude. Turn off heat; cool canner to zero pressure. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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