Yield: 1 servings
Measure | Ingredient |
---|---|
2 quarts | Chopped, peeled, cored tomatoes -- (about 12 large) |
1½ quart | Cubed and peeled potatoes -- |
\N \N | (about 6 medium) |
1½ quart | 3/4-inch sliced carrots -- |
\N \N | (about 12 medium) |
1 quart | Lima beans |
1 quart | Cut corn, uncooked -- (about 9 ears) |
2 cups | 1-inch sliced celery -- |
\N \N | (about 4 stalks) |
2 cups | Chopped onions -- (about 2 medium) |
1½ quart | Water |
\N \N | Salt and Pepper -- to taste |
Combine all vegetables in a large saucepot. Add water; boil 5 minutes.
Season with salt and pepper, if desired. Ladle hot soup into jars, leaving 1-inch headspace. Adjust two-piece caps. Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner. Yield: about 14 pints or 7 quarts.
Typed for you by Marjorie Scofield 6/23/95 Recipe By : from Harrison Daily Times, June 20, 1995 From: Marjorie Scofield Date: 06-24-95 (03:27) (159) Fido: Cooking