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 of cut green beans
• 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 Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	60* min	11 lb	12 lb	13 lb	14 lb
	Quarts	75*	11	12	13	14
* 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 Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	60* min	10 lb	15 lb
	Quarts	75*	10	15
* 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.

Reference NCHFP