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Vegetable Soup (Canning)

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“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!”
READY IN:
1hr 39mins
YIELD:
7 quarts
UNITS:
US

Ingredients Nutrition

Directions

  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.

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