Here is the vegetable soup that you saw on my Facebook page.
- 8 cups choppedcored peeled tomatoes
- 6 cups cubed peeled potatoes
- 6 cups thickly sliced carrots
- 4 cups cooked lima beans
- 4 cups fresh or frozen corn kernals
- 2 cups sliced celery
- 2 cups chopped onions
- 6 cups water
- salt and freshly ground black pepper
In a large stainless steel saucepan, combine tomatoes,potatoes, carrots, beans, corn, celery, onions and water. Bring to a boil overmedium heat and reduce heat and boil gently for 15 minutes. Season with saltand pepper.
Filling the jars:
On a dishtowel place your hot jars. Using yourfunnel in each jar fill with soup to to 1” headspace. Remove air bubbles andrefill to the proper headspace if necessary.
Taking a clean paper towel wet it withvinegar and wipe the rims of the jars removing any food particles that wouldinterfere with a good seal.
Using your magic wand extract the lids from the hotwater and place them on the now cleaned rims. Add your rings to the tops ofeach of the jars and turn to seal just "finger tight".
Make sure your rack is on the bottom of the pressurecanner and place the jars in bottom. Lock the lid and turn up the heat bringthe canner to a boil.
Vent steam for 10 minutes then close the vent by addingthe weighted gauge or pressure regulator (for dial gauge canner). Process for85 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) for quarts.
If you choose to do pints they should be processed for 55 minutes. (Adjustpressure for altitude) When complete turn off the heat and let pressure returnto zero naturally. Wait two minutes longer and open vent.
Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that theywill sit overnight to cool. Do not touch or move them till the next morning.Your food may still be boiling inside the jars. That is normal!
Make sure to label your jars after they have cooled withthe name of the recipe and the date canned. If you want to use the shrinklabels in the picture you can order them Here!