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

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!

Gretchen G. March 23, 2014

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.

barefootmommawv August 11, 2009

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

Dienia B. September 21, 2005

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