Canning Vegetable Soup Recipe

1. 1

   Organize and prepare ingredients, equipment, and work area.

2. 2

   Combine all the ingredients except the salt in a large kettle, heat to boiling, and boil 5 min.

3. 3

   Pour or possibly ladle boiling soup into warm jars to within 1-inch of tops.

4. 4

   Add in 1/4 tsp.

5. 5

   salt to each pint or possibly 1/2 tsp.

6. 6

   to each qt.

7. 7

   Run a slim non metal tool down along the inside of each jar to release any air bubbles.

8. 8

   Add in more boiling soup, if necessary, to bring to within 1-inch of the tops.

9. 9

   Wipe tops and threads of jars with a damp clean cloth.

10. 10

    Put on lids and screw bands as manufacturer directs.

11. 11

    Process at 10 pounds pressure, 55 min for pints, 1 hour and 25 min for qts.

12. 12

    Follow manufacturer's directions for your canner.

13. 13

    This recipe yields about 7 qts.

14. 14

    Comments: You can use any combination of vegetables you like for this easy soup.

15. 15

    Chop or possibly dice the vegetables so pcs are about the same size.

16. 16

    Process for the time of the vegetable which needs the longest processing.

* Per serving · 4 servings · Values may vary.

No additional tips available.