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Vegetable Soup—To Can Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
8 gal. tomato juice
2 gal. cubed, cooked potatoes
4 lbs. cooked sirloin/chuck roast, shredded
2 gal. diced tomatoes
1 lb. chopped , cooked onions
2 large bags peas/carrot mix
2 qt. green beans
1 small bag, cooked pinto beans
16 oz. cooked macaroni
2 qt. frozen corn

Directions:
Directions:
Mix all this together in a large crock. Ladle into prepared quart/pint jars and process according to pressure cooker directions (10 lb. pressure for 70 minutes—quarts).



You can add other veggies if you like and more juice if needed.

 

 

 

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