Sunday, October 4, 2015

Soup of the Day... Canning Vegetable Soup

Old chickens make the best soup ~~French Proverb

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Canned Vegetable Soup 
Found on Pinterest


12 cups chicken, beef, or vegetable broth 

4 cups chopped, peeled tomatoes 

4 cups whole kernel corn (8 ears) 

3 cups cubed, peeled potatoes (1 pound) 

2 cups cut green beans 

2 cups sliced carrots 

2 cups sliced celery 

1 cup chopped onion 

3 garlic cloves, minced

 2 tablespoons snipped parsley or 2 teaspoons dried parsley 

1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed 

1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed 

1/2 teaspoon pepper 

1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed 


1. In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper. 

2. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp). 

3. Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings). 

NOTES: Can add stewed hamburger (cooked) to soup while it is heating and/or a cup of uncooked pasta.

Tomorrow's Soup of the Day... Canning Beef Barley Soup Recipe

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }