Homemade Vegetable Soup
Processing method: Pressure canner only
Processing pressure: 10 lbs weighted gauge, 11 lbs dial gauge (adjust pressure with altitude.)
Processing time: Process pint jars 55 minutes or quart jars for 1 hour and 25 minutes.
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- 2 quarts tomatoes chopped,
- 1 1/2 quarts potatoes peeled and cubbed
- 1 1/2 quarts carrots peeled and sliced
- 1 quart lima beans
- 1 quart corn whole kernel, uncooked,
- 2 cups celery sliced,
- 2 cups onions chopped,
- 1 1/2 quarts vegetable broth, can substitute with water
There is nothing better than a warm bowl of homemade soup, especially when you know it was made with fresh vegetables. Let's get right into it. First you want to wash your tomatoes, potatoes, carrots, lima beans, corn, and celery under cold running water, and drain.
Next you can blanch your tomatoes (45 seconds) in boiling water, immediately transfer to cold water. This will help with peeling the tomatoes, now you're ready to core and cut them (measure 2 quarts).
Then you can peel the potatoes. You want to then cut them into ½ inch cubes (measure 1 ½ quarts).
After that go ahead and grab your carrots. Remove the stem end of the carrots and peel. Slice the carrots ¼ inch thick (measure 1 ½ quarts).
Cut corn off the cob till you have 1 quart of whole kernel corn.
Grab the celery and cut off the root ends and leafy top. Then cut the rest of the celery into 1 inch pieces (measure 2 cups).
Lastly peel and chop your onions (measure 2 cups).
Now it's time to combine all the ingredients in a large saucepan. Bring your mixture (including 1 quart lima beans, 1 ½ quart vegetable broth, if desired) to a boil and then lower the heat to a simmer. Simmer for 15 minutes and add salt and pepper to taste.
Now you are ready to fill your jars up. Ladle the mixture into your jars leaving 1 inch of headspace. Remove any air bubbles, wipe the rims clean and put on your Denali lids. When putting the rings on, only make them fingertip tight. Place jars on the rack in pressure canner containing 2 inches of simmering water.
Its time to process, place the lid on the pressure canner and turn the lid to the locked position. Adjust heat to medium-high and vent steam for 10 minutes. Put the weighted gauge on the vent; bring pressure to 10 pounds (psi) (Process pint jars 55 minutes or quart jars for 1 hour and 25 minutes). Turn off heat; cool canner and wait for the pressure to hit 0. After 5 minutes remove the lid. Let jars cool for 10 minutes in the canner. Remove jars with a jar lifter from canner and place on a towel-covered countertop (to prevent any damage on the countertop or to the glass jars). Allow to cool for 24 hours. Check seals and store in a cool dark pantry.
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