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