Ingredients

8 cups tomatoes, chopped, peeled & cored
4 cups potatoes, cubed & peeled
5 cups carrots, 3/4-inch sliced
4 cups lima beans, cooked
3 cups uncooked corn kernels
2 cups green peas, cooked
2 cups onions, chopped
1-2 tsp minced garlic
6 cups chicken broth (I use organic home canned broth)
1 tsp canning salt
1-2 tsp ground pepper
2-3 Tbs fresh basil, chopped
1-2 tsp dried oregano
1-2 tsp dried parsley
2 Tbs tomato paste concentrate
2 Tbs bottled or fresh lemon juice, for flavor only

6 Quart or 12 Pints glass preserving jars with lids and bands

Instructions

PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

COMBINE all vegetables in a very large stainless steel stock pot. Add broth. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes. Season with spices, salt and pepper, an let simmer 5 mins more - taste for any spice adjustments.

Using a slotted large spoon, ladle hot vegetable SOLIDS into hot jars (to half full) with a non-slotted spoon, ladle liquid into each jar over solids, leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a weighted Pressure Canner (vented for 10 mins) at 10 pounds pressure 60 minutes for pints and 85 minutes for quarts, adjusting for altitude and canner type. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wash jars, label and store in a cool/dry place.

Recipe Note: Make sure to keep some extra chicken broth simmering in case you run 'short' on topping off you jars - I usually keep a good 2 Cups. My soup timing is extended for the added corn in quarts at 85 and nchfp soup timing for pints (which covers corn at pint timing of 55)


Recipe Adapted from: Ball's Vegetable Soup & NCHFP Soup Guidelines
Photos by: Diane Baker for Canning and Cooking at Home

PRESSURE CANNER