Vegetable Soup Canning Recipes

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CANNED VEGETABLE SOUP



Canned Vegetable Soup image

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

4.5 quart chicken, beef, or vegetable broth
4 cup chopped, peeled tomatoes
4 cup whole kernel corn (8 ears)
3 cup cubed, peeled potatoes (1 pound)
2 cup cut green beans
2 cup sliced carrots
2 cup sliced celery
1 cup chopped onion
3 garlic, minced
2 tablespoon 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
0.5 teaspoon pepper
1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

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)



Vegetable Soup (Canning) image

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

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

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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