Here is the
vegetable soup that you saw on my Facebook page. Karen did a great job and
wanted to show off her pints and bowl of this hearty soup. Remember this soup
has no meat and should not be added to it as it will change the processing time
in order for it to be safe for storage. Thanks again Karen!
Vegetable Soup
(Ball Complete Book of Home Preserving)
(Ball Complete Book of Home Preserving)
8 cups chopped
cored peeled tomatoes
6 cups cubed peeled potatoes
6 cups thickly sliced carrots
4 cups cooked lima beans
4 cups fresh or frozen corn kernals
2 cups sliced celery
2 cups chopped onions
6 cups water
salt and freshly ground black pepper
6 cups cubed peeled potatoes
6 cups thickly sliced carrots
4 cups cooked lima beans
4 cups fresh or frozen corn kernals
2 cups sliced celery
2 cups chopped onions
6 cups water
salt and freshly ground black pepper
Preparation: Prepare 7 quarts or 14 pint jars by
sanitizing and keeping them hot for packing. Prep all the vegetables.
Cooking: In a large stainless steel saucepan, combine tomatoes, potatoes, carrots, beans, corn, celery, onions and water. Bring to a boil over medium heat and reduce heat and boil gently for 15 minutes. Season with salt and pepper.
Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar fill with soup to to 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the pressure canner and place the jars in bottom. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process for 85 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) for quarts. If you choose to do pints they should be processed for 55 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Your food may still be boiling inside the jars. That is normal!
Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some jars may take overnight to seal. Check your lids the next day and reprocess any jars that did not seal. Remove rings for storage.
Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!
Cooking: In a large stainless steel saucepan, combine tomatoes, potatoes, carrots, beans, corn, celery, onions and water. Bring to a boil over medium heat and reduce heat and boil gently for 15 minutes. Season with salt and pepper.
Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar fill with soup to to 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the pressure canner and place the jars in bottom. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process for 85 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) for quarts. If you choose to do pints they should be processed for 55 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Your food may still be boiling inside the jars. That is normal!
Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some jars may take overnight to seal. Check your lids the next day and reprocess any jars that did not seal. Remove rings for storage.
Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!
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