Vegetable Soup Canning Recipes
CANNED VEGETABLE SOUP
Preserve fresh vegetables from garden or farmer's market by making this home-style soup.
Provided by BHG Test Kitchen
Time 2h20m
Number Of Ingredients 14
Steps:
- 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.
- Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
- 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).
Nutrition Facts : Calories 76 kcal, Carbohydrate 16 g, Protein 3 g, Sodium 422 mg, Fat 1 g, UnsaturatedFat 0 g
VEGETABLE SOUP (CANNING)
Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!
Provided by Sharon123
Categories Low Protein
Time 1h39m
Yield 7 quarts
Number Of Ingredients 10
Steps:
- 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.
- Yield: About 14 pints or 7 quarts.
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