Soups & Stewscreativecanning5.0
Classic Vegetable Soup
Vegetable soup is a comfort food classic, and you can make your own simple vegetable soup for canning with fresh, healthy ingredients.
👥 14 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
Wash all vegetables under cold water and drain.
2
Peel the tomatoes by blanching them 30 to ⏱️ 60 seconds in boiling water, then cooling them in cold water so the skins slip off. Core and set aside.
3
Peel the potatoes and cut into half-inch cubes. Set aside.
4
Peel the carrots and slice about a quarter-inch thick. Set aside.
5
Cut the corn from the cob. Set aside.
6
Slice the celery into one-inch pieces. Set aside.
celery (sliced)2 cups
7
Peel and chop the onions. Set aside.
onions (chopped)2 cups
8
Combine all vegetables with the water or broth in a large saucepan, holding back the salt and pepper. Bring to a boil, then reduce to a gentle simmer for ⏱️ 15 minutes.
Salt (See Notes)2 Tbsp
9
Season with salt and pepper to taste, if using.
Salt (See Notes)2 Tbsp
10
Ladle the hot soup into prepared jars, leaving 1 inch of headspace. Remove air bubbles, wipe the rims, and set lids and bands to fingertip tight.
11
Load the jars into the pressure canner and add 2 inches of simmering water. Lock the lid, vent steam for ⏱️ 10 minutes, then bring to 10 lbs pressure, adjusting for altitude.
12
Process pints for ⏱️ 55 minutes or quarts for ⏱️ 85 minutes. Turn off the heat and let the canner return to zero pressure naturally.
13
Remove the jars and cool undisturbed for ⏱️ 24 hours. Check the seals, label, and store.
Nutrition Facts
calories
303 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
14 g
sugar Content
16 g
sodium Content
1666 mg
protein Content
12 g
carbohydrate Content
65 g
saturated Fat Content
0.3 g
unsaturated Fat Content
1.3 g
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