Canned Vegetable Soup - cooking recipe

Ingredients

1 gal. potatoes, diced
1 pt. onions, chopped
2 qt. corn
1 1/2 qt. peas
1 1/2 qt. butter beans
1 1/2 c. carrots
1 1/2 pt. okra
5 pods hot pepper
1 gal. tomato juice
1 tsp. salt per jar

Preparation

Core and boil tomatoes.
Strain to make juice enough for 1 gallon; set aside.
Cook all vegetables together; add enough water to cover.
Cook until vegetables begin to change color; drain. Fill each jar about 3/4 full.
Finish filling each jar with tomato juice.
Add salt.
Put filled jars in pressure canner; bring canner to 10 pounds pressure.
Allow to cook for 25 minutes. Makes 14 quarts.