Vegetable Soup - cooking recipe

Ingredients

1 1/2 qt. water
2 qt. peeled, chopped tomatoes
1 qt. lima beans
1 qt. cut corn (about 9 ears)
1 1/2 qt. shredded carrots
2 c. chopped celery
2 c. chopped onions
salt

Preparation

Add water to vegetables; boil 5 minutes.
Pour hot into hot canning jars, leaving 1-inch headspace.
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 in pressure canner.
Yields about 7 quarts.