1.22.2012

Vegetable Soup for the Pressure Canner



Here is the recipe for the soup..... Vegetable Soup for the Pressure Canner Class With 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

Vegetable soup -Pre-heated Vegetables


I have tweaked this to match how we did it


Ingredients


12 + cups chicken, broth
4 cups whole kernel corn (8 ears)
3 cups cubed, peeled potatoes (1 pound)
2 cups cut green beans
2 cups sliced carrots
2 cups sliced celery
1 cup chopped onion
3 garlic clove's chopped
2 tablespoons snipped parsley or 2 teaspoons dried parsley
1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
½ teaspoon pepper
1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed


Directions


1. In an large pot combine broth, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.

2. Bring to boiling over medium heat reduce heat. Simmer for 5 minutes (vegetables will be crisp 
    not cooked, they cook more during the pressure process)


3. Ladle warm vegetables into hot, clean quart or pint canning jars. Filling about 3/4 full. I always leave a little more than 1 inch head space once the liquid is added. Everything expands a bit when pressure canning. Add hot liquid, leaving 1-inch head space. Remove air bubbles, wipe jar rims, and adjust lids. 

Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner, cool on racks. 



Now let us take a look at pressure canning the soup without pre-heating 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 cups cut green beans chopped
2 cups sliced carrots
2 cups sliced celery sliced
1 cup chopped onion chopped
1  garlic clove per jar Optional amount
2 tablespoons snipped parsley or 2 teaspoons dried parsley
1 tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
½ teaspoon pepper
1 tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed




Directions

Chop all your ingredients and place them into individual bowls. Do the same with your spices.

 In an large stainless steel pot warm broth.



  



Add the vegetables into your clean quart or pint canning jars. 
Fill the jars to about 3/4 full. I always leave a little more than 1 inch head space once the liquid is added. Everything expands a bit when pressure canning. Add hot liquid, leaving 1-inch head space. Remove air bubbles, wipe jar rims, and adjust lids. 




 

 Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner, cool on rack




Thank the Good Lord for followers who have enough ball's to tell you your mistakes and ask question. This post had to be re-done thanks to Dale. I hope this makes it easier and a little easier to follow the directions. Have a good time. xoxo



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.

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