Canning Vegetable Soup

19 Quarts

 

11 lb. tomatoes

4 1⁄2 lb. potatoes

3 1⁄2 lb. carrots

2 lb. turnips (optional)

3 3⁄4 lb. green beans

7 cups corn

1 1⁄2 lb. celery

1 lb onion

1 1⁄2 lb. green peppers

3 lb. cabbage

 

Per quart:

 

1/2 teaspoons pepper

1/2 teaspoons sugar

1/2 teaspoons salt

Pinch of parsley

 

Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts. Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley. Process: 15 lb. pressure. pints – 60 minutes. quarts – 70 minutes.