Vegetable Soup Canning Food

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VEGETABLE SOUP (CANNING)



Vegetable Soup (Canning) image

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Provided by Sharon123

Categories     Low Protein

Time 1h39m

Yield 7 quarts

Number Of Ingredients 10

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

Steps:

  • Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
  • Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
  • Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
  • Yield: About 14 pints or 7 quarts.

HOME CANNED VEGETABLE SOUP



Home Canned Vegetable Soup image

This was my grandmother's recipe and I can remember my mom canning it. She would add canned beef to it; I add canned venison. Makes a great meal!

Provided by Diana R.

Categories     Low Protein

Time 1h

Yield 38 pints

Number Of Ingredients 10

11 lbs tomatoes
4 1/2 lbs potatoes
3 1/2 lbs carrots
2 lbs turnips (optional)
3 3/4 lbs green beans
7 cups corn
1 1/2 lbs celery
1 lb onion
1 1/2 lbs green peppers
3 lbs cabbage

Steps:

  • Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts.
  • Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley.
  • Process: 15 lbs. pressure.
  • pints - 60 minutes.
  • quarts - 70 minutes.

Nutrition Facts : Calories 142.6, Fat 1, SaturatedFat 0.2, Sodium 63.4, Carbohydrate 31.9, Fiber 7.5, Sugar 11, Protein 5.3

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