Posted by Take the best of your garden or the farmer’s market to make this vegetable soup recipe. Preserve in your pressure canner.
Prep:25 Minutes
Processing Time:Process filled jars in a pressure canner at 10 pounds pressure; 55 minutes for pints 1 hour; 25 minutes for quarts
INGREDIENTS
8 cups chopped, peeled, cored tomatoes (about 4 lb or 12 medium)
6 cups cubed and peeled potatoes (about 6 medium)
6 cups 3/4-inch sliced carrots (about 12 medium)
4 cups green lima beans (about 1-1/2 lb)
4 cups uncooked corn kernels (about 9 ears)
2 cups 1-inch sliced celery (about 4 stalks
2 cups chopped onions (about 2 medium)
6 cups water
Salt, optional
Pepper, optional
DIRECTIONS
1.Prepare pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2.Combine all vegetables in a large sauce pot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
