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

Salt

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!