Sunday, July 8, 2012

Vegetable Soup

You can put just about any vegetable you like in soups as long as you follow the 50/50 rule. Fill your jars half full with solids and then the rest with liquids.
Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully re-hydrated first.





Yield:  11 to 12 quart jars
These are the ingredients I use.  

  • 10 lbs of potatoes
  • 8 stalks of celery
  • 2 large onions
  • 1 lb bag of baby carrots or cut your own
  • 1 quart of  tomatoes
  • 2 quarts of tomato juice
  • 1 (16 oz) can or bag of frozen whole kernel corn
  • 1 (16 oz) can or bag of frozen peas
  • Meat of Choice 
  • Fresh ground pepper and salt to taste
1:  Cover Meat in water and cook until tender. Cool and remove from bones if needed.  
2:  Peel and clean all veggies.  Cut up and put in extra large stainless steel pot.  Add all other ingredients to the pot.
3:  Add enough boiling water to cover cover all the veggies so you will have plenty of liquid.
4:  Boil for 5 minutes 
5:  Using a slotted spoon, fill jars half full with solids.  Add liquid leaving 1 inch head-space.  Remove air bubbles and add more liquid if needed.
6:  Wipe rims of jars with a wet paper towel dipped in vinegar to ensure a good seal.
7:  Put lids and bands on jars.  Tighten down finger tight. 

Process soups according to charts:

Table 1. Recommended process time for Soups in a dial-gauge pressure canner.
Canner Pressure (PSI) at Altitudes
Style of PackJar SizeProcess Time0 - 2,000 ft2,001 - 4,000 ft4,001 - 6,000 ft6,001 - 8,000 ft
HotPints60* min11 lb12 lb13 lb14 lb
Quarts75*11121314
* Caution: Process 100 minutes if soup contains seafoods.

Table 2. Recommended process time for Soups in a weighted-gauge pressure canner
Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 - 1,000 ftAbove 1,000 ft
HotPints60* min10 lb15 lb
Quarts75*1015
* Caution: Process 100 minutes if soup contains seafoods.

8:  Place jars in pressure canner and put on the lid.  Vent steam for a full 10 minutes.  
9:  Let pressure drop naturally.  Remove lid and let set for 10 minutes.  Place jars to counter and let cool for 24 hours.  Wash jars, label, Store in cool, dark place.



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