A garden vegetable soup formulated for pressure canning, with tomatoes, potatoes, carrots, lima beans, corn, celery and onions.
Pressure-Canned Vegetable Soup
A garden vegetable soup formulated for pressure canning, with tomatoes, potatoes, carrots, lima beans, corn, celery and onions.
Ingredients
- 8 cups tomatoes chopped, peeled and cored; about 4 lb or 12 medium
- 6 cups potatoes cubed and peeled; about 6 medium
- 6 cups carrots 3/4-inch slices; about 12 medium
- 4 cups green lima beans about 1 1/2 lb
- 4 cups corn kernels uncooked; about 9 ears
- 2 cups celery 1-inch slices; about 4 stalks
- 2 cups onions chopped; about 2 medium
- 6 cups water
- salt optional
- pepper optional
Instructions
- 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.
- Combine all vegetables in a large saucepot. Add water. Bring to a boil, reduce heat and simmer 5 minutes. Season with salt and pepper if desired.
- Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles, wipe rims, center lids and apply bands fingertip-tight.
- Process in a pressure canner at 10 pounds pressure for 55 minutes for pints or 1 hour 25 minutes for quarts, adjusting for altitude. Turn off heat and cool canner to zero pressure. Let stand 5 more minutes before removing lid, then cool jars in canner 10 minutes. Remove jars and cool. Check seals after 24 hours.
Notes
This source is a historical 2018 pressure-canning printout. Before canning, verify the current Ball/USDA/NCHFP processing pressure, altitude adjustment, jar/lid preparation and processing-time guidance; do not rely on an old printout where current safety guidance differs.
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Source: Ball
Category: Uncategorized