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Canned Vegetable Soup (Aunt Mary Hollaran Johnson's Recipe) Recipe

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This recipe for Canned Vegetable Soup (Aunt Mary Hollaran Johnson's Recipe), by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maw Maw Billy
Added: Wednesday, January 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Gallons Tomatoes
16 ears fresh corn
6 medium potatoes
6 medium onions
4 hot peppers
2 cups fresh okra
1 1/2 cup lima beans
1 cup apple cider vinegar
2 qts water (optional)
1 cup sugar (optional)
1/2 cup salt


Note: This soup does not have to be pressured.

** Read complete recipe directions before making soup. You have a couple options below.

Directions:
Directions:
Put tomatoes in a large dish pan. Pour boiling water over tomatoes and let sit until they are cool enough to peel by hand (let sit around an hour). Core and chop tomatoes over bowl so you won't loose any juice. Squeeze tomatoes with hands before adding any ingredients. Set aside.

Note: Cook the following vegetables separate:

Cook lima beans and drain.
Cook potatoes and onions together and drain.
Cook sliced okra and drain.

Add all ingredients together and cook on medium to medium high heat. Stir with a wooden spoon often to make sure it doesn't stick. When soup starts to slightly boil turn down to medium heat. Cook 40 to 45 minutes.

Wash and rinse jars (wash in dishwasher night before or morning of making soup).

While soup is cooking heat a couple pans of boiling water. Pour over jars in clean sink or dishpan. Keep adding boiling water till jars are completely covered. It is very important to have jars and lids hot as you add hot soup to jars.

In a separate pan put a folded paper towel in the bottom of a pan (this was something Granny Sullivan, Granny Crawford and Maw Maw Billy always did. Maw Maw was not sure why, its just the way it was done). Add lids and rings and heat till hot.

Take one jar at a time out of hot water.
Put wide mouth funnel on top of jar.
Put hot soup into hot jar immediately, wipe top of jar with clean cloth - take lid and ring out of hot water and screw on jar of soup.
Place a clean cloth on countertops and sit jars of finished soup on cloth to cool for at least a day. Make sure each lid seals before storing. The lids will start popping in around 15 minutes.

Number Of Servings:
Number Of Servings:
12 Quarts
Personal Notes:
Personal Notes:
*********************************************
**Things you can do the day before making the soup to speed up the canning process:
Wash jars and lids in dishwasher.
Cut corn off and store in sealed container in refrigerator.
Cut up pepper.
Soak tomatoes in hot water, peal, cut up, squeeze and store in covered container in refrigerator.
Cut up onions and store in covered container in refrigerator.
*******************************************

Soup is ready to heat and eat. You can cook beef, or ground beef and put in soup if you desire.

*** After the soup has set for a couple of days I always screw off the rings. This makes it easier to open later when you are ready to eat. The rings gets tighter over time.

*** Microwave directions of heating jars.
Fill 6 clean jars 1/2 way with cold water.
Place in microwave on high for 10 minutes..
Take 1 jar out at a time, pour out hot water.
Put wide mouth funnel on jar and fill with hot soup.
Wipe jar mouth with clean cloth.
Take hot lid and ring out of water and tighten on jar.
Let sit on clean cloth on countertops for at least a day. Make sure each jar is sealed before storing.

 

 

 

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