Total Time
1hr 39mins
Prep 20 mins
Cook 1 hr 19 mins

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 Nutrition


  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.
Most Helpful

4 5

This is a great, easy veggie soup recipe! I used sweet potato and added jalapeño for some kick. I am already thinking about the next batch. Thanks for posting!

5 5

Great recipe!! I made a batch yesterday & currently making some right now. I did add cabbage, corn, and green beans along with italian seasoning to my pot.Thanks for sharing your very vertisile recipe.

5 5

thanks for posting this ive been all over the web looking for things like this dee