Canned Vegetable Soup

1. 1

   Core and boil tomatoes.

2. 2

   Strain to make juice enough for 1 gallon; set aside.

3. 3

   Cook all vegetables together; add enough water to cover.

4. 4

   Cook until vegetables begin to change color; drain. Fill each jar about 3/4 full.

5. 5

   Finish filling each jar with tomato juice.

6. 6

   Add salt.

7. 7

   Put filled jars in pressure canner; bring canner to 10 pounds pressure.

8. 8

   Allow to cook for 25 minutes. Makes 14 quarts.

* Per serving · 4 servings · Values may vary.

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