Home Canned Vegetable Soup Recipes
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.
HOME CANNED VEGETABLE SOUP
This was my grandmother's recipe and I can remember my mom canning it. She would add canned beef to it; I add canned venison. Makes a great meal!
Provided by Diana R.
Categories Low Protein
Time 1h
Yield 38 pints
Number Of Ingredients 10
Steps:
- Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts.
- Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley.
- Process: 15 lbs. pressure.
- pints - 60 minutes.
- quarts - 70 minutes.
Nutrition Facts : Calories 142.6, Fat 1, SaturatedFat 0.2, Sodium 63.4, Carbohydrate 31.9, Fiber 7.5, Sugar 11, Protein 5.3
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