This Cooking Blog Is Dedicated To My Children and Grandchildren

Wednesday, September 10, 2008

Vegetable Soup From My Garden

1 1/2 Quarts Water

2 quarts peeled, cored, chopped tomatoes (about 12 large)

1 1/2 quarts cubed, pared potatoes (about 6 medium)

2 cups of chopped okra

1 quart green lima beans

1 quart cut corn, uncooked (about 9 ears)

1 1/2 quarts sliced carrots (about 12 medium)

2 Cups of sliced celery

2 Cups of chopped onions


To can:

Add water to vegetables, boil 5 minutes. Pour hot, into hot jars, leaving 1 inch head space. Add 1/4 teaspoon salt to each pint or 1/2 teaspoon salt to each quart. Adjust caps. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure.

Or do like I did, the easy way, and freeze it in quart bags!


Alice Grace said...

Oh yum! That looks so great! Can't wait until winter time when the weather is cold, sitting by the fireplace, and having some of that great homemade soup and cornbread!

Linda said...

Thank you for the recipe! Great idea to freeze in bags!
Thank you!