Canned Vegetable Soup Recipe

1. 1

   Combine vegetables in large saucepan.

2. 2

   Add in 1 1/2 qts water; boil 5 min.

3. 3

   Season with salt and pepper, if you like.

4. 4

   Ladle warm soup into warm jars, leaving 1-inch headroom.

5. 5

   Adjust 2-piece canning caps.

6. 6

   Process pints 1 hour, qts 1 hour 15 min, at 10 pounds pressure in pressure canner.

7. 7

   Begin timing when canner is at proper pressure.

8. 8

   Remove from canner according to canner's manual.

9. 9

   Place jars on dish towels and let cold.

10. 10

    Test for proper seals by pushing down on flat part of each lid; if lid pops back, seal isn't complete.

11. 11

    Either place in refrigerator and eat soon, or possibly reseal according to manual instructions.

12. 12

    This recipe yields 7 qts.

No additional tips available.