I use the vegetable canning guidelines in the Ball Blue Book to can this soup vegetable combination that we like. I use what garden vegetables I have, and purchase the rest. I can this in 12 ounce jars because that’s the right amount for 2, but you can use pints for the same time. I always have this in my home canned inventory. The canning time is for the longest-processed vegetable in the combination.
Because I can the vegetables separately from the meat, I don’t have to process them as long, giving a better product; I can have more variety of choices to make with it, and I can do this when I have the vegetables – I usually can meat and poultry in the winter when I have more time and the kitchen isn’t so hot and I’m not under pressure from the garden.
Home Canned Soup Vegetables
1 ¾ Pounds Carrots -- sliced 1/3-inch thick
¾ Pound Green Beans -- cut - optional
1 Pound Onion -- quartered if small
1 Pound Celery -- sliced
¼ cup Parsley -- minced-- optional
2 tablespoons Salt -- optional
1 tablespoon Pepper -- optional
1 ½ Quarts Chicken Stock -- or hot water
1. Bring water to a boil in 6 quart stock pot with insert. Heat lids, and jars, set aside in hot water. Heat water in canner.
2. Heat broth. (I often use the microwave for this.)
3. Combine vegetables and add to stock pot. Simmer 5 minutes.
4. Spoon hot vegetables and then pour broth into hot jars, leaving 1-inch headspace. Remove bubbles. Add parsley to each jar if desired.
5. Adjust two-piece caps.
6. Process 30 minutes at 10 pounds pressure in a pressure canner.
About 4 1/2# total vegetables and 1 1/2 quart stock are needed.
Use with canned poultry, meat or beans and rice, barley or noodles for soups. About 1/2 pint canned meat, poultry or beans with broth and 3 tbsp. dry barley or rice or 1 oz. thin noodles, plus another cup of broth or tomatoes makes 2 servings of soup.
Thicken the broth and add potatoes instead for stew.
Yield: "Ten 12 Ounce Jars"
This recipe will makes about 8 pint jars.
2012 Cost: $4.77 per recipe or 48¢ per 12 ounce jar with all purchased ingredients. Do as I do, and use up those garden vegetables instead.
Per Jar: 77 Calories; trace Fat (5.0% calories from fat); 3g Protein; 15g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 2631mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat.