Recipe: Vegetable Soup (canning recipe)

Vegetable Soup

2 quarts chopped, peeled, cored tomatoes (about 12 large)
1 1/2 quarts cubed and peeled potatoes (about 6 medium)
1 1/2 quarts 3/4-inch sliced carrots (about 12 medium)
1 quart green lima beans
1 quart cut corn, uncooked (about 9 ears)
2 cups 1-inch sliced celery (about 4 stalks)
2 cups chopped onions (about 2 medium)
1 1/2 quarts water
Salt and pepper to taste

Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Combine all vegetables in a large saucepot. Add water; boil 5 minutes. Season with salt and pepper, if desired. Carefully ladle hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner.
Yield: about 14 pints or 7 quarts.

For altitude adjustment increase pounds pressure as indicated below:
Weighted Gauge Canner
0-1,000 ft .10
1,001 - 2,000 ft 15
2,001 - 4,000 ft 15
4,001 - 6,000 ft 15
6,001 - 8,000 ft 15
8,001 - 10,000 ft ..15
Dial Gauge Canner
0-1,000 ft ..11
1,001 - 2,000 ft 11
2,001 - 4,000 ft .12
4,001 - 6,000 ft .13
6,001 - 8,000 ft .14
8,001 - 10,000 ft ...15