71 quarts of vegetable soup! This is my absolute favorite food!
๐ Step-by-Step Canning Instructions
- Prep the Vegetables:
- Thoroughly wash, peel, and chop all fresh carrots, celery, green beans, and onions into uniform, bite-sized pieces. ๐ช๐ฅ๐ซ
- Measure out the corn kernels, peas, and tomatoes. ๐ฝ๐
- Simmer the Soup Base:
- In large stockpots, combine the chopped vegetables, crushed tomatoes, seasonings, and vegetable broth.
- Bring to a boil over high heat, then reduce to a simmer for 10 to 15 minutes so the flavors blend and the vegetables are thoroughly heated through. โฒ๏ธ
- Prepare Jars & Canner:
- Wash 71 quart-sized mason jars and metal lids in warm, soapy water.
- Keep jars warm in hot water or a preheated dishwasher to prevent thermal shock. ๐ซ
- Fill your pressure canner with 2 to 3 inches of water and place over medium heat.
- Ladle Soup into Jars:
- Ladle the hot soup into warm quart jars, ensuring an even mix of liquid broth and solid vegetables.
- Leave 1 inch of headspace at the top of each jar. ๐
- Wipe the rims of the jars clean with a damp paper towel to ensure a proper seal.
- Center the metal lids on top and screw the bands down until fingertip-tight.
- Pressure Can the Batches:
- Place filled jars into the pressure canner. Lock the lid and vent steam for 10 minutes.
- Put the weighted gauge on and bring to pressure (10 lbs pressure for dial gauge / 11 lbs for weighted gauge, adjusting for altitude).
- Process quart jars for 85 minutes (or 75 minutes if using pint jars). โฒ๏ธ๐ฅ
- Cool, Seal & Store:
- Once processing time is complete, turn off the heat and allow the canner to cool and depressurize naturally.
- Carefully lift jars out and set them on a towel-lined counter for 12 to 24 hours. Listen for the satisfying “POP” of the seals!
- Label, store on your pantry shelves, and enjoy your favorite vegetable soup all year long! ๐โจ
