Home Canned Vegetable Soup - cooking recipe

Ingredients

11 lbs tomatoes
4 1/2 lbs potatoes
3 1/2 lbs carrots
2 lbs turnips (optional)
3 3/4 lbs green beans
7 cups corn
1 1/2 lbs celery
1 lb onion
1 1/2 lbs green peppers
3 lbs cabbage

Preparation

Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts.
Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley.
Process: 15 lbs. pressure.
pints - 60 minutes.
quarts - 70 minutes.