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    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
    ¾-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.
 

 

 

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