It always happen's when we are canning you have a couple of those and a few of these vegetables left after filling your canning jars, but DONT throw it out. Save it and make a pot of Vegetable soup to can. This is wonderfull on a cold winter day, and by all means cook up some Beef or Venison cubes and add it to your soup when you open a jar to heat it up !

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

Directions:

1. 1
   Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
2. 2
   Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
3. 3
   Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
4. 4
   Yield: About 14 pints or 7 quarts.