Canning Vegetable Soup Recipe

• 2 quart minced cored, peeled tomatoes (abt 12 large tomatoes)
• 1 1/2 quart water
• 1 1/2 quart cubed peeled potatoes - (abt 6 med)
• 1 1/2 quart sliced peeled carrots - (abt 12 med)
• 1 quart shelled lima beans
• 1 quart uncooked corn kernels - (abt 9 ears)
• 2 c. sliced celery
• 2 c. minced onions Salt

1. Organize and prepare ingredients, equipment, and work area.
2. Combine all the ingredients except the salt in a large kettle, heat to boiling, and boil 5 min.
3. Pour or possibly ladle boiling soup into warm jars to within 1-inch of tops.
4. Add in 1/4 tsp.
5. salt to each pint or possibly 1/2 tsp.
6. to each qt.
7. Run a slim non metal tool down along the inside of each jar to release any air bubbles.
8. Add in more boiling soup, if necessary, to bring to within 1-inch of the tops.
9. Wipe tops and threads of jars with a damp clean cloth.
10. Put on lids and screw bands as manufacturer directs.
11. Process at 10 pounds pressure, 55 min for pints, 1 hour and 25 min for qts.
12. Follow manufacturer's directions for your canner.
13. This recipe yields about 7 qts.
14. Comments: You can use any combination of vegetables you like for this easy soup.
15. Chop or possibly dice the vegetables so pcs are about the same size.
16. Process for the time of the vegetable which needs the longest processing.
17. Yield: 7 qts

tomatoes, water, potatoes, carrots, beans, corn kernels, celery, onions salt

Taken from cookeatshare.com/recipes/canning-vegetable-soup-98983 (may not work)