Vegetable Soup Recipe
Ingredients
| Water | 1 1/2 Quart | |
| Chopped tomatoes | 2 Quart | |
| Potatoes | 1 1/2 Quart, pared | |
| 1 quart green lima beans | ||
| 1 quart cut corn, uncooked | ||
| 1 1/2 quarts 3/4-inch sliced carrots | ||
| 2 cups 1 -inch sliced celery | ||
| Onions | 2 Cup (16 tbs), chopped | |
| Salt | To Taste | |
Directions
Add water to vegetables; boil 5 minutes.
Pour hot into hot jars, leaving 1-inch head space.
Add 1/4 teaspoon salt to each pint or 1/2 teaspoon salt to each quart.
Adjust caps.
Process pints 1 hour, quarts 1 hour and 15 minutes at 10 pounds pressure.
Pour hot into hot jars, leaving 1-inch head space.
Add 1/4 teaspoon salt to each pint or 1/2 teaspoon salt to each quart.
Adjust caps.
Process pints 1 hour, quarts 1 hour and 15 minutes at 10 pounds pressure.
Chef
