Home Canned Vegetable Soup

Submitted by Chef #406428

"This was my grandmother's recipe and I can remember my mom canning it. She would add canned beef to it; I add canned venison. Makes a great meal!"

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 38 pints

ingredients

• 11 lbs tomatoes
• 4 1⁄2 lbs potatoes
• 3 1⁄2 lbs carrots
• 2 lbs turnips (optional)
• 3 3⁄4 lbs green beans
• 7 cups corn
• 1 1⁄2 lbs celery
• 1 lb onion
• 1 1⁄2 lbs green peppers
• 3 lbs cabbage

directions

1. Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts.
2. Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley.
3. Process: 15 lbs. pressure.
4. pints - 60 minutes.
5. quarts - 70 minutes.