Red potatoes cut in cubes and boiled for 2 minutes.
Baby carrots cut up and boiled for 5 minutes.
Onions, celery and peppers cut up and boiled for 2 minutes.
Cabbage that was shredded and boiled for 5 minutes.
Green beans cut up and boiled for 5 minutes.
Frozen corn boiled for 2 minutes.
Frozen baby lima beans boiled for 2 minutes.
Frozen peas boiled for 2 minutes.
Because I am a little OCD I added each vegetable in layers and this way each jar has the same amount of each item. Cooking each item separately made for a lot of dirty pans but oh well. I added a tsp salt to each jar, filled with boiling water, sealed and put them in the canner. I filled each jar leaving 1" head space before I added the water and then left a 1/2" head space; I processed the quarts for 90 minutes at 11 lbs of pressure.
When I want to make beef vegetable soup all I have to do is to put the beef in the crock with a quart of tomatoes and cook until done. Then I will add a quart of the mixed veggies, simmer for about 30 minutes and a delicious pot of soup is nice and ready. I can use the same vegetables and add some shredded chicken or turkey and some chicken or turkey broth and have a chicken or turkey vegetable soup.
The red potatoes were the ones I got 50 lbs for $8, carrots from Aldi for 49 cent a bag, cabbage from Aldi for 69 cents a head, celery from Aldi for 79 cents, onions, peppers and green beans from my garden and a bag of frozen corn, peas and lima beans. Having the vegetables canned and ready saves time and money and makes enough so we won't have a ton leftover, Ron and Ian are not real good about eating leftovers. Total cost for the veggies was about $7.50 and I got 21 qts.
|Vegetables layered in the jars.|
|14 of the 21 quarts of vegetable soup mix I canned today.|
As hard as I tried every jar does not have the exact amount. I pointed this out because I know SLB would have. :)