Pressure-Canned Vegetable Soup

A garden vegetable soup formulated for pressure canning, with tomatoes, potatoes, carrots, lima beans, corn, celery and onions.

Print Recipe

Course Soup

Cuisine American

Status To Try

Servings servings

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.

Keyword canning-meats-snacks, sides-vegetables, soup

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