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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter! Ingredients:
2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to) |
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes |
12 medium carrots or 1 1/2 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 |
2 cups onions, chopped or 2 medium onions |
6 garlic cloves, chopped |
6 cups water |
salt and pepper, to taste |
Directions:
1. Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
2. Ladle hot soup into hot jars, leaving 1 headspace. Remove air bubbles with a knife. Adjust two piece caps.
3. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
4. Yield: About 14 pints or 7 quarts.
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