Vegetable Soup
Source of Recipe
++
Ingredients2 quarts chopped, peeled, cored tomatoes (about 12 large)1
1/2 quarts cubed and peeled potatoes (about 6 medium)1 1/2 quarts
�-inch sliced carrots (about 12 medium)1 quart green lima beans1 quart
cut corn, uncooked (about 9 ears)2 cups 1-inch sliced celery (about 4
stalks)2 cups chopped onions (about 2 medium)1 1/2 quarts waterSalt and
pepper to taste
Instructions
Prepare Ball brand or Kerr brand jars and closures according to
instructions found in Canning Basics.
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.
Yield: about 14 pints or 7 quarts.
|
|
member logon
