Canned Vegetable Soup Recipe

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Servings: 1


  • 2 quart minced peeled cored tomatoes
  • 1 1/2 quart cubed peeled potatoes
  • 1 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) Salt (optional), to taste Freshly-grnd black pepper (optional), to taste


  1. 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.
  2. 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.
  3. This recipe yields 7 qts.
  4. Yield: 7 qts


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