Vegetable Soup
Equipment
- Large saucepans or pots
- Pint or quart size canning jars and lids
- Pressure Canner (weighted or gauge)
Ingredients
- Vegetables as desired
- Water or broth as needed
- Salt to taste
Instructions
Preparing the Soup for Canning – HOT PACK
- Choose favorite soup ingredients and prepare as HOT PACK for canning; meat or poultry can be added with fat removed. Dried beans or peas must be rehydrated first.
- Combine ingredients with enough hot water or broth (from cooking meat, poultry, or tomatoes) to cover over top. Boil 5 minutes.
- Add salt to taste, if desired.
- ~ Always sterilize canning jars and lids just before using ~
- Fill hot jars halfway with solid mixture.
- Continue filling jar with hot liquid; leave 1-inch headspace and remove any air bubbles.
- Wipe jar rims and threads.
- Adjust lids and begin canning.
CANNING TIME
Notes
CAUTION: DO NOT add noodles or other pasta, rice, flour, cream, milk or other thickening agents as per USDA guidelines.
NOTE: Cooked seafood can also be added as part of the solid mixture, must be canned as follows: ** (pints and quarts) 100 minutes – using same pressure canning weights as above
