Canning Vegetable Soup - cooking recipe

Ingredients

2 c. chopped, peeled tomatoes
1 Tbsp. Worcestershire sauce
1/2 tsp. chili powder
3 c. cubed, pared potatoes
3 c. sliced carrots
2 1/2 c. green beans
2 c. corn, cut from cob
1/2 c. chopped onion
1 c. chopped okra

Preparation

In large kettle, mix first 4 ingredients, 3 cups water and 2 teaspoons salt.
Heat.
Add vegetables and boil 5 minutes.
Pour soup into hot jars, leaving 1-inch headspace.
Adjust lids and rings.
Process in pressure canner at 10 pounds pressure (for pints) 55 minutes; quarts 85 minutes.
Makes 6 pints.