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Vegetable Soup II

Source of Recipe

From "DIY Canning" (Rockridge Press)


Recipe Introduction

"Another classic comfort food, vegetable soup is a highly customizable treat that can be made to suit your individual taste. Substitute your favorite vegetables in the same ratios or add additional seasonings, as desired. When ready to eat, cook some noodles or rice and add them to the soup for a more filling meal."

List of Ingredients

â—¦ 5 cups peeled and chopped tomatoes
â—¦ 3 ½ cups chopped potatoes
â—¦ 3 ½ cups sliced carrots
â—¦ 2 cups sweet peas
â—¦ 2 cups corn kernels
â—¦ 1 cup chopped celery
â—¦ 1 cup chopped onion
â—¦ 3 ½ cups chicken or vegetable broth, or water
â—¦ Salt, for seasoning
â—¦ Freshly ground black pepper, for seasoning


Recipe

Prepare the jars, lids, and rings by washing them in hot, soapy water. Place a rack in a pressure canner and add 3 to 4 inches of water. Fill the jars with a couple inches of water so they do not float, and place them in the canner. Bring the water to a simmer until ready to fill the jars. Do not boil the water.

In a large stockpot set over medium-high heat, combine the tomatoes, potatoes, carrots, peas, corn, celery, onion, and broth. Bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the tomatoes break down. Season with salt and pepper.

Remove the jars from the canner, empty into the sink, and place them on a cutting board on a nearby countertop. Fill the prepared jars half full with the soup's solids. Ladle in the broth, leaving 1 inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings.

Put the jars on a rack in the pressure canner. Lock the lid in place, bring to a boil, and let the canner vent for 10 minutes. Put the weighted gauge or pressure regulator on the vent. Process for 55 minutes at 11 pounds on a dial gauge or at 10 pounds on a weighted gauge. Adjust the pressure as necessary based on your altitude. Adjust the temperature to maintain an even pressure. Turn off the heat. Let the pressure drop to zero before opening the lid.

Carefully remove the jars from the canner. Set aside to cool, undisturbed, for 12 hours.
Check the lids for proper seals. Remove the rings, wipe the jars, label and date them, and transfer to a cupboard or pantry. Refrigerate any jars that don't seal properly, and use within 3 days. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate and consume within 3 days.

Makes 8 pint jars