Ingredients

4 ½ quart chicken, beef, or vegetable broth

4 cup chopped, peeled tomatoes

4 cup whole kernel corn (8 ears)

3 cup cubed, peeled potatoes (1 pound)

2 cup cut green beans

2 cup sliced carrots

2 cup sliced celery

1 cup chopped onion

3 garlic, minced

2 tablespoon snipped parsley or 2 teaspoons dried parsley

1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed

1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed

½ teaspoon pepper

1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

Instructions

In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.

Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).

Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).

PRESSURE CANNER