Vegetable Soup (Canning)

• 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

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.

tomatoes, potatoes, carrots, lima beans, corn, celery, onions, garlic, water, salt

Taken from www.food.com/recipe/vegetable-soup-canning-138031 (may not work)