Ingredients: |
Ingredients: 10 gallons tomatoes, peeled, cored and cut into quarters
3 lbs. onions, chopped
2 quarts frozen corn, thawed and undrained (I use my cut off corn from the garden, but you can use whole kernel frozen corn)
2 lb. bag carrots, peeled and sliced
1 big fresh cabbage; cut in half, remove core and shred
2 quarts pink eye or black eye purple hull peas, fresh or frozen (thaw if frozen)
1 quart green lima or speckled butter beans, fresh or frozen (thaw if frozen)
10 lbs. Russet or Idaho potatoes, peeled and diced
1 quart green beans, fresh or frozen (thaw if frozen)
10 pods hot banana peppers, seeded and chopped
Salt, 1 tsp. in the bottom of every quart jar
35 clean quart jars, (new) flats and clean rings
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Directions: |
Directions:This recipe yields around 35 quart jars. I prepare the vegetables and keep in separate large bowls. I use a large old timey dish pan to mix in batches. If you don't have a dish pan, you'll need a container that can hold around 4 gallons to mix. I make this in 5 batches (the equivalent of 5 dish pans). Place 1/5 of every ingredient in the dish pan and use your hands to combine ingredients evenly.
Put 1 teaspoon of salt in the bottom of all the quart jars (1/2 tsp. for pints).
Pack soup mixture in jars raw (cold pack). Use your hand to mash ingredients thoroughly into the jar removing all air bubbles. Leave 1 inch space around top. Use a clean, wet cloth to clean off top and sides of jar. Make certain top of jar is clean and free of soup mixture. Otherwise, the jars won't seal during canning. Place a new jar flat and clean ring on each jar.
Place quart size jars in canner (mine holds 7 qt. size) and fill canner with cold water to about half way up on the jars. Bring to 10 pound pressure adjusting heat as needed to keep pressure at 10 pounds; cook 25 minutes.
Replace hot water with cold between batches. Don't place cold jars in hot water. |
This recipe for Homemade Canned Vegetable Soup is from