HOW TO CAN VEGETABLE SOUP RECIPES

Name: Vegetable Soup (Canning)
Prep time: 20 min
Cook time: 1 h 19 min
Total time: 1 h 39 min
Yield: 7 quarts
Ingredients: 2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to); 6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes; 12 medium carrots or 1 1/2 quarts carrots; 4 cups lima beans (canned or frozen); 4 cups corn, cut, uncooked or 9 ears corn; 2 cups celery, cut in 1-inch slices; 2 cups onions, chopped or 2 medium onions; 6 garlic cloves, chopped; 6 cups water; salt and pepper, to taste

VEGETABLE SOUP (CANNING) RECIPE - FOOD.COM

Vegetable Soup (Canning) Recipe - Food.com image

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!

Total Time 1 hours 39 minutes

Prep Time 20 minutes

Cook Time 1 hours 19 minutes

Yield 7 quarts

Number Of Ingredients 10

Ingredients

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

Steps:

Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
Yield: About 14 pints or 7 quarts.

Nutrition Facts : Calories 429.6, FatContent 2.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 482.8, CarbohydrateContent 92.7, FiberContent 17.9, SugarContent 18.1, ProteinContent 16

CANNED VEGETABLE SOUP | BETTER HOMES & GARDENS

Canned Vegetable Soup | Better Homes & Gardens image

Preserve fresh vegetables from garden or farmer's market by making this home-style soup.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 2 hours 20 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 20 minutes

Yield 6 quarts

Number Of Ingredients 14

Ingredients

4?½ quarts chicken, beef, or vegetable broth
4 cups chopped, peeled tomatoes
4 cups whole kernel corn (8 ears)
3 cups cubed, peeled potatoes (1 pound)
2 cups cut green beans
2 cups sliced carrots
2 cups sliced celery
1 cup chopped onion
3 garlic, minced
2 tablespoons snipped parsley or 2 teaspoons dried parsley
1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
½ teaspoon pepper
1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

Steps:

In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.
Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).

Nutrition Facts : Calories 76 calories, CarbohydrateContent 16 g, FatContent 1 g, ProteinContent 3 g, SodiumContent 422 mg

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