cat lover
08-04-2006, 09:22 AM
From the Ball Blue Book of Canning
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" slices
2 cups onions, chopped (about 2 medium)
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste
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.
Makes 7 quarts.
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" slices
2 cups onions, chopped (about 2 medium)
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste
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.
Makes 7 quarts.