One of the greatest things about preserving your food is making your own food to eat later on! You can control the ingredients, use up what you have on hand, and make delicious food such as this Vegetable Soup. I also like that I can make this recipe in pint jars for work lunches and quart jars for a quick supper.

Vegetable Soup
based from a recipe in Ball Blue Book of Preserving

2 quarts chopped, peeled cored tomatoes (about 12 large)
1.5 quarts cubed and peeled potatoes (about 6 medium)
1.5 quarts 3/4-inch sliced carrots (about 12 medium)
1 quart whole kernal corn, uncooked
2 cups 1-inch sliced celery (about 4 stalks)
2 cups chopped onions (about 2 medium)
1/5 quarts water
Salt and pepper (optional, as you want)

Feel free to play around with the vegetables a bit. I would make sure to keep the tomatoes, but I think the other vegetables can be switched to taste. The original recipe called for 1 quart of lima beans which I did not add because I did not have any on hand. I also added 2 chopped medium-sized zucchini to mine since I had plenty to use up. In the past I have also added bell peppers, green beans, and peas.

I would also caution you on the use of the salt and pepper. I usually never add black pepper when I am canning, but I did the last time I made it. The black pepper made it very peppery and almost too much for my tastes.

1. Combine all vegetables in a large saucepot. Add water; simmer 15 minutes. Season with salt and pepper, if desired.

2. Ladle hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps.

3. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner.

Yield: about 14 pints or 7 quarts

This post is a part of:

Join us as we share different reasons and methods of how we preserve food to create a long-term storage plan for our families. Click on each link to be taken to a new blog with helpful information and tips.

  Mom with a PREP – How to Dehydrate Ginger and Make Ginger Powder
  Preparedness Mama – Make Jam Without Pectin
  Mama Kautz – Dehydrating
  Busy B Homemaker – Freezer Jam
  Ed That Matters – Anyone Can Do It: Fool Proof Food Storage
  The Apartment Prepper – Easy Marinated Mushrooms
  The Homesteading Hippy – How to Use Your Pressure Canner
  Montana Homesteader – Making and Preserving Cherry Pit Syrup
  Are We Crazy or What – How to Dehydrate Cherries
  Your Thrive Life – How I Preserve Food: Meals in a Jar 
  Melissa K Norris – Re-Usable Canning Tattler Lids-Do They Really Work?
  Real Food Living – Preserve and Store Grains wiith Dry Ice
  Cooke’s Frontier – Smoking
  Homestead Dreamer – Water Bath Canning
  Evergrowing Farm – How to Preserve Red Chile
  Survival Sherpa – Modern Mountain Man MRE’s
  The Backyard Pioneer – Fermentation
  Trayer Wilderness – How We Preserve Food
  Living Life in Rural Iowa – Vegetable Soup
  The Organic Prepper – How to Make Jam without using added Pectin
  Homesteading Mom – How I Preserve Broccoli and Goat Cheese Soup
  A Matter of Preparedness – How I Preserve Using Mylar Bags

Enjoy!
Erica

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