Preserving the Harvest: A Guide to Canning Vegetable Soup -

Equipment

Large Stockpot
Mason Jars with Lids
Canning Funnel
Ladle or Large Spoon
Jar lifter
Magnetic lid wand
Clean Kitchen Rag
Clean Kitchen Towel
Vinegar

Ingredients

12 Cups Diced Tomatoes
10 Cups Green Beans
10 Cups Corn
10 Cups Carrots
10 Cups Diced Potatoes
1 Large Onion
12 Oz Tomato Paste
92 Oz Tomato Juice
Salt and Pepper (to taste)

Instructions

Step 1: Prepare Vegetables
Wash all the vegetables thoroughly under running water and remove any bruised or bas spots, dirt, or debris on them.
Step 2: Chop Vegetables
Dice or chop the vegetables into small uniform pieces according to your preference and add them to your stockpot including the tomatoes.
Step 3: Cook Soup
To your stockpot of diced vegetables add in the tomato juice as well as tomato paste. Season with salt and pepper. You can also add in whatever additional seasonings you desire. Stir until it is all thoroughly combined. Over medium heat bring the mixture to a boil stirring occasionally before reducing heat to simmer for about 20-30 minutes until all the flavors meld together.
Step 4: Fill Jars
Using a canning funnel, carefully ladle the hot soup into clean mason jars, leaving about an inch of headspace at the top. This will allow for proper sealing and expansion during processing.
Step 5: Remove Air Bubbles
Using a debubbler remove any bubbles.
Step 6: Wipe Rim, Add Lids, and Rings
Using a clean kitchen rag and vinegar wipe the rims of each jar to remove any food or water that may be on the rims that could prevent the jars from sealing. Using a magnetic lid wand place your clean lids on each jar and add a ring to each jar.
Step 7: Process Jars
Place your filled jars into your pressure canner and process for 90 minutes for quarts or 60 minutes for pints at 10 pounds of pressure. You will have to research your elevation to know what poundage you need to process your jars at. After processing turn the heat off and allow the canner to cool to zero pounds of pressure. Remove the canner lid but allow the jars to cool in the canner 10 minutes. Remove jars and place on a clean kitchen towel and let cool. Check each lid for a proper seal after 24 hours.

Nutrition

Serving: 1cup | Calories: 170kcal