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Add a photoServings: 1
Ingredients
- 2 quart minced peeled cored tomatoes
- 1Â 1/2 quart cubed peeled potatoes
- 1Â 1/2 quart carrots in 3/4" slices
- 1 quart lima beans
- 1 quart uncooked cut corn (abt 9 ears)
- 2 c. sliced 1-inch celery (abt 4 stalks)
- 2 c. minced onions (abt 2 med)
- Â Â Salt (optional), to taste
- Â Â Freshly-grnd black pepper (optional), to taste
Directions
- Combine vegetables in large saucepan. Add in 1 1/2 qts water; boil 5 min. Season with salt and pepper, if you like. Ladle warm soup into warm jars, leaving 1-inch headroom. Adjust 2-piece canning caps. Process pints 1 hour, qts 1 hour 15 min, at 10 pounds pressure in pressure canner. Begin timing when canner is at proper pressure.
- Remove from canner according to canner's manual. Place jars on dish towels and let cold. Test for proper seals by pushing down on flat part of each lid; if lid pops back, seal isn't complete. Either place in refrigerator and eat soon, or possibly reseal according to manual instructions.
- This recipe yields 7 qts.
- Yield: 7 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3665g | |
| Calories 3708 | |
| Calories from Fat 102 | 3% |
| Total Fat 12.23g | 15% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 739mg | 31% |
| Potassium 20894mg | 597% |
| Total Carbs 746.27g | 199% |
| Dietary Fiber 193.2g | 644% |
| Sugars 146.06g | 97% |
| Protein 192.64g | 308% |
