12 large tomatoes, peeled, cored, chopped (you can use canned)
6 medium potatoes, peeled, cubed or 1 1鈦2 quarts potatoes
12 medium carrots or 1 1鈦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 (optional)
31/2 cups onions, chopped or 5 medium onions
)Optional) 6 garlic cloves, chopped
6 cups water
salt and pepper, to taste
Optional: 4 basil leaves, 1 bay leaf, 1/4 tsp mustard seeds,
Combine all the vegetables into a large pot. Add the water, boil 5 minutes. Season with salt and pepper. (I prefer sea salt and fresh ground black pepper).
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: approx.14 pints or 7 quarts.
12 large tomatoes, peeled, cored, chopped (you can use canned)
6 medium potatoes, peeled, cubed or 1 1鈦2 quarts potatoes
12 medium carrots or 1 1鈦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 (optional)
31/2 cups onions, chopped or 5 medium onions
)Optional) 6 garlic cloves, chopped
6 cups water
salt and pepper, to taste
Optional: 4 basil leaves, 1 bay leaf, 1/4 tsp mustard seeds,
Combine all the vegetables into a large pot. Add the water, boil 5 minutes. Season with salt and pepper. (I prefer sea salt and fresh ground black pepper).
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: approx.14 pints or 7 quarts.