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vegetable soup
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Vegetable Soup Canning Instructions

Prep Time30 minutes
Cook Time1 hour
Servings: 10 pints

Equipment

  • Pressure canner
  • Canning jars, rings, and lids
  • Jar lifter
  • peeler
  • Stockpot
  • Knives

Ingredients

  • 4 quarts tomatoes 24 large tomatoes, peeled, cored, and roughly chopped
  • 12 potatoes cubed
  • 24 carrots chopped
  • 8 cups lima beans
  • 8 cups uncooked corn right off the ear is best
  • 4 cups celery chopped
  • 4 cups onion chopped
  • 12 garlic cloves chopped
  • 12 cups water
  • salt and pepper to taste

Instructions

  • First things first, you want to sterilize your jars, lids, and rings in hot boiling water for at least 10 minutes. Leave the jars in the hot water until you are ready to use them.
  • After you have prepared all of your vegetables, place them into a large stock pot along with the 12 cups of water and salt and pepper, and boil for 5 minutes.
  • Next, ladle the hot soup into the hot jars and leave about 1” of headspace at the top. Remove any air bubbles with a butter knife.
  • Place the lids and rings on the jars and screw them on tightly.
  • Process the pint-sized jars for 60 minutes and quart-sized jars for 75 minutes at 10 pounds of pressure in a pressure canner.

Notes

  • If you live at a higher altitude, processing times and amount of pressure may vary. Please refer to your canner owner’s manual for instructions.
  • I leave the peels on my potatoes and carrots for extra nutrition and texture. Feel free to peel your veggies if you prefer.
  • The 5-minute boil time for the soup is intentional. Completely boiling the veggies and rendering them soft will result in you having mushy vegetables after you process the soup.