Vegetable Soup for the Pressure Canner

 

Here is the recipe for the vegetable soup. This Vegetable Soup was in a class by Cindy. This will make approximately 6 to 7 quarts. Put a teaspoon of vinegar into the water of your pressure canner. It prevents hard water stains. Another quick and easy tip. Here are some more Tips and Answers to your Whys.

I have posted two recipes here for the soup. One the vegetables warmed up in the broth to add to the warm jars and the other recipe is one with room temperature vegetables with warm broth added separately. 

Vegetable Soup - Preheated Vegetables

Ingredients

12+ cups chicken broth

4 cups whole kernel corn (8 ears)

3 cups cubed, peeled potatoes (1 pound)

2 cup cut green beans

2 cups sliced celery

1 cup chopped onion

3 garlic cloves chopped

Seasonings can be adjusted to your own taste

2 tbsp snipped parsley or 2 tsp dried 

1 tbsp snipped marjoram or 1 tsp dried 

1 tbsp snipped thyme or 1 tsp dried

1/2 tsp pepper

1 tbsp snipped rosemary or 1 teaspoon dried

Directions

1. In a large pot combine broth, corn, potatoes, green beans, carrot, celery, onion, garlic and seasonings.

2. Bring to a boil over medium heat and then reduce heat and simmer for 5 more minutes.  Veggies will be crisp not cooked, they cook more during the pressure canning process. These vegetables do not follow Potato Soup rules. 

3. Ladle warm vegetables and broth into warm clean quart jars or pint jar. Fill the jar 3/4 full leaving an inch of headspace once additional the liquid is added. Everything expands a bit when pressure canning. Add additional liquid if needed leaving that 1 inch head space. Remove air bubbles, wipe jars and rims and top with lid and twist. 

Process the filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-canners. The time is 75 minutes for quarts and 60 minutes for pints. Allow the pressure to come down naturally do not open until it is done releasing the pressure ! Remove jars from canner, cool on a towel on the counter. They are HOT be careful.

Now let's take a look at pressure canning without preheating the vegetables.

With this method you have all you ingredients chopped and ready. Make sure the vegetables are room temperature. Never ever add cold anything then pour hot broth over it. This will surly shatter your jars. If not right away for sure in the pressure cooker. It happened to me my friends. Messy ! 

 Vegetable Soup- Raw Vegetables 

12+ cups chicken broth

4 cups whole kernel corn (8 ears)

3 cups cubed, peeled potatoes (1 pound)

2 cup cut green beans

2 cups sliced celery

1 cup chopped onion

3 garlic cloves chopped

Seasonings can be adjusted to your own taste

2 tbsp snipped parsley or 2 tsp dried 

1 tbsp snipped marjoram or 1 tsp dried 

1 tbsp snipped thyme or 1 tsp dried

1/2 tsp pepper

1 tbsp snipped rosemary or 1 teaspoon dried

Directions

Chop all your ingredients and place them into individual bowls. Make sure your vegetables are room temperature. Add the spices together in a small bowl to add to each jar. 

In a large stainless steel pot warm broth.

  

Add vegetables into your warm clean jars. Fll the jar to about 3/4 of the way full. Leave one inch headspace once the liquid has been added. Everything expands a bit when pressure canning. Add hot liquid leaving one inch head space. Remove air bubbles, wipe jars, and add lid and twists.

 

Process filled jars in a pressure canner use 10 pounds pressure for weighted canners and 11 pounds for dial-gauge canner. Quarts will take 70 minutes and pints will take 60 minutes. Allow the pressure to come down naturally in the canner. Once the pressure is down remove jars and place on a towel on the counter.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. 

Please consult your local Center forHome Preservation for additional information and available classes.