vegetable soup

travisdunnAugust 2, 2011

I am interested in using this recipe.Could you tell me if it would be safe to exchange the lima beans for another kind of bean like pole beans(kentucky wonder)or other beans for long term storage.

8 cups chopped, peeled, cored tomatoes (about 4 lb or 12 medium)

6 cups cubed and peeled potatoes (about 6 medium)

6 cups 3/4-inch sliced carrots (about 12 medium)

4 cups green lima beans (about 1-1/2 lb)

4 cups uncooked corn kernels (about 9 ears)

2 cups 1-inch sliced celery (about 4 stalks)

2 cups chopped onions (about 2 medium)

6 cups water

Salt, optional

Pepper, optional

7 (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands

1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE all vegetables in a large saucepot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.

3.) LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

4.) PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour for pints and 1 hour and 15 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

No problem subbing the green beans but that isn't nearly enough water for all those ingredients so density will be an issue with this recipe.

Soup guidelines call for pre-cooking the ingredients and then filling the jars 1/2 way with solids and the remainder of the jar with hot liquids for proper heat penetration.


Here is a link that might be useful: Canning Soups

    Bookmark   August 2, 2011 at 5:33PM
Thank you for reporting this comment. Undo

Thanks Dave

    Bookmark   August 2, 2011 at 10:20PM
Thank you for reporting this comment. Undo

Yes, you can substitute other types of green beans. Since this is a recipe from Ball/Bernardin, I doubt you have to worry about "density" issues. Methinks they have probably tested it.

    Bookmark   August 2, 2011 at 10:44PM
Thank you for reporting this comment. Undo

Thanks Malna.14 pints cooling down in the pressure canner now.This canning was a lot of work but will be rewarding when I here the lids sealing going pop pop pop. lol

    Bookmark   August 3, 2011 at 12:21AM
Sign Up to comment
More Discussions
Is it OK to harvest greens with mildew?
I have some mustard greens covered with white powdery...
what i put up 2015
Looks like it's time to start this thread again, so...
Have you made sweet & sour Indian lemon pickles?
I have made north African preserved lemons several...
Is GMO corn cobs safe for corn cob jelly?
This is the time around here that the farmers are picking...
Jamacian Relish Receipe?
I am looking for a receipe for something called Jamacian...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™