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.
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| Vegetables layered in the jars. |
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| 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. :)
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This will be so useful later in the season! I really need to try this!
ReplyDeleteThis looks so much like the veggie soup my grandmother would put up each summer. There would be rows and rows of it on the shelves in her kitchen. We would eat it with cornbread and it was so good.
ReplyDeleteYummmmmmm!!! On my to do list for this fall. Thank you for stopping by the Carnival of Home Preserving and linking this great post up!
ReplyDeletemy Mom has done this for years. I did a search to check my list of vegetables and found this website . We do a few things different like we also use beet greens,dill, and swiss chard. when we make the soup we first cook meat juice, potatoes, tomatoes, rice, and or barley till soft then add jars of mixed vegetables. Yumm
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