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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