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| Vegetable Soup
2 quarts of chopped peeled cored tomatoes, (abt 12 large)
1 1/2 quarts of cubed peeled potatoes, (abt 6 med)
1 1/2 quarts of carrots in 3/4" slices, (abt 12 med)
1 quart of green lima beans
1 quart of cut corn - (abt 9 ears) -- uncooked
2 cups of celery in 1" slices, (abt 4 stalks)
2 cups of chopped onions, (abt 2 med)
1 1/2 quarts of 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/"
S(Formatted for MC6):
"07-12-2001 by Joe Comiskey - jcomiskey@krypto.net" |
Dips & Sauces Cookbooks
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