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She canned other things as they came in but these three remained constant. Canning Mamas Vegetable Soup aka Tomatoes Corn and Okra When I was growing up Mamas canning goal every year was 100 quarts of green beans 100 quarts of peaches and 100 quarts of vegetable soup.
Make sure your vegetables are clean.
Canning vegetable soup mixture. Quarts tomatoes you can use canned if you need to or 12 large tomatoes peeled cored chopped you can use canned if you need to 6 medium potatoes peeled cubed or 1 12 quarts. Today I canned a mix of vegetables that I can use to make vegetable soup. This is a list of the vegetables I used.
Red potatoes cut in cubes and boiled for 2 minutes. Baby carrots cut up and boiled for 5 minutes. Canning Vegetable Soup This past weekend I picked the last of our shelled beans and peas from our garden.
I got a mixture of white beans pintos a pink speckled bean that I cant remember the name of purple hull peas. So I sliced them up to add to the veggie mix. 1 bay leaf use only during the cooking process remove before canning the soup.
6 ½ cups of water Add salt and pepper to taste salt is optional especially if you are on a low sodium diet In a large stainless steel stock pot combine all of the ingredients less the salt and pepper and bring to a boil over medium high heat. Season with salt and pepper if desired. Ladle hot soup into hot jars leaving 1 inch headspace.
Make sure your vegetables are clean. The larger ones suchh as tomatoes and potatoes should be peeled and the diced. All ingredients are thrown into a large stock pot then brought to a boil before letting simmer for about 15 minutes.
While you wait for your soup to cook you can prepare your canning jars keeping them hot and warm. MIX all vegetables and boil 5 minutes or pack raw. Pack loosely into clean KERR Jars to within 12 inch of top of jar.
Add 2 teaspoons salt and sugar mixture to each quart jar. Add the stock increase the heat to high and bring to a simmer. Once simmering add the tomatoes spinach corn kernels and pepper.
Reduce the heat to low cover and cook until the vegetables are fork tender approximately 25 to 30 minutes. Remove from heat and. Canning Mamas Vegetable Soup aka Tomatoes Corn and Okra When I was growing up Mamas canning goal every year was 100 quarts of green beans 100 quarts of peaches and 100 quarts of vegetable soup.
She canned other things as they came in but these three remained constant. And vegetable soup Mama style was a staple at our house. Avoid canning tomato soup in a thickened or creamed state.
Feel free to do what you will to it once you open the jar though. Zap in microwave and stir in a few dollops of thick non-fat Greek yoghurt. Or stir in a bit of DIY SOS Mix.
Vegetable soups in a broth base may be safely canned using the process time for the ingredient that takes the longest to process as an individual ingredient. Most soups will take 60 to 90 minutes to process in a pressure canner depending upon jar size and ingredients. Never can soup in half-gallon containers.
Use USDA guidelines to safely can your own soup recipes. Choose your veggies choose your meat choose your liquid and spices. What I used for 7 quarts of Ve.
28 Responses to Canning Vegetable Soup Dorothy Williams Says. November 14 2014 at 651 PM Reply. I made homemade vegetable beef soup and when it was done I put in sterile jars sealed and water bathed them they all sealed after reading all these posts I guess my question is Is it safe since it sealed.
In a large stockpot heat olive oil over medium heat. Add celery onions and garlic and heat for about 1 minute stirring constantly. Add okra tomatoes beans corn basil thyme hot sauce salt and pepper to the pot.
Squeeze the lemon over soup. Select wash and prepare vegetables meat and seafoods as described for the specific foods in their own canning instructions. Cover meat with water and cook until tender.
Cool meat and remove bones. Cook vegetables as described for a hot pack. Prep and blanch all vegetables first according to USDA canning recommendations for those individual veg which includes rehydrating dried beans first.
Combine all the ingredients you propose to use in your soup in a large pot with enough liquid stock or water to cover plus 5 to 10 cm 2 to 3 inches more. Bring to a boil. I canned some vegetable soup with turkey sausage.
I followed the USDA website canning guidelines for canning soup. The soup has set for 24 hours and I have removed the screw bands and checked the seals which are good. However I have noticed that there is a slight oily layer on top of the soup.
Looking for Home-canning Vegetable Soups -All vegetarian gluten free - Easily. Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can freeze make jam salsa or pickles see this page for simple reliable illustrated canning freezing or preserving directionsThere are plenty of other related resources click on the resources.