Preserving Vegetable Soup For The First Time With Family

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It doesn’t matter your age, there is always time to learn something new… even if it is canning vegetable soup! Join Mama Hoss this evening as she teaches her mother (long-time canner) how to preserve vegetable soup for the first time! Can’t leave out the sister…she’s here to help too!

Whether you are an avid preserver or just starting out, Sheila gives us an easy step-by-step guide how the easiest and best way to preserve your vegetable soup so it will last!

Vegetable Soup Recipe
2/3 of 5 gallon bucket of ripe tomatoes peeled and cored
2 quarts peas, 2 quarts butterbeans, 2 quarts cream corn, 2 quarts chopped onions
2 quarts Okra, 1 quart chopped bell pepper, 12 pods banana pepper chopped
1/2 cup vinegar, 2 stalks celery chopped, 1/2 cups sugar, 5 teaspoons canning salt
Combine all ingredients in large sauce pot. Bring to a boil and turn to low and simmer for 30 minutes. Stir continuously to prevent sticking. Ladle into warm, clean jars, leaving a 1 inch head space. Remove any air bubbles. Wipe off rim of jar with clean cloth. Place warm 2-piece caps on top finger tight. Process quarts 1 hour and 25 minutes in Pressure Canner at 10 pounds of pressure. After processing complete, remove jars with jar lifter and let sit undisturbed for 12-24 hours. After 12-24 hours remove bands and check for seal.

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0:00 start
0:23 Family Canning Story
1:22 Starting the Mixing Process
1:37 Adding 2 Qts of peas to each pot
2:06 Adding 2 Qts of Butter beans
2:25 Adding 2 Qts of Chopped Onions
2:55 Adding 1 Qt of Bell Pepper to each pot
3:29 Adding 12 pods of finely chopped banana peppers
3:43 Adding 2 Qts of Fresh Cream Corn
4:15 Add 2 Qts of Okra in each boiler
4:35 Add 1/2 cup of sugar to each boiler pot
4:45 Add 2 stalks of finely cut celery
5:05 The additional ingredients for the boilers
5:55 Scoop the foam off the top
6:09 Canning the soup!
7:48 Adding the jars to the pressure canner
9:40 Removing the Jars!

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29 COMMENTS

  1. One of my first memories was watching my grandma canning on a wood stove . It was a lot of work keeping the heat just right . She was a champ . Later on in the dead of winter , we would enjoy soup , beans , peas and corn just like it came from the garden . Thanks for the memories . God Bless the whole Hoss family .

  2. What wonderful memories you are making! I didn’t grow up in a family that did this. I am self taught. One day I will teach my grandkids! I live in the mountains of NC. Our grow time is short and my pressure time is longer! I am jealous of the huge prolific gardens that are grown in the south! Thanks for sharing this!

  3. I have never had bell pepper in my veggie soup. But I could see where it would be good. I love cabbage in my veggie soup.
    Thanks for sharing your family, and your soup.
    I got a presto in 85 ish. And started canning for my family. It can be addicting.

  4. How I miss my parents' garden and the canning they did in Fayetteville, Ga. They installed a canning kitchen in their basement. Fresh veggies came in the basement door (It was cooler down there), were processed and stored in their basement. In particular, I miss the pear preserves and the fig preserves.

  5. My husband is from up state New York so lima beans it is. And he loves them. I didn’t know salt was an option so each jar gets a spoonful. Your mama is a blessing. I bet she has plenty of great stories. Love this soup recipe definitely will be making it. Will adjust time and pressure for our elevation. How do you seal those bags you use for freezing?

  6. Your sweet little Mama and your aunt are your treasures. You’re very fortunate to have them. I noticed that you pronounce ladle as Lad-le instead of La-dle (lay-dle phonetically). Is that the way folks in Georgia pronounce it? Or, is that just how your family pronounced it? I’m very interested in things like that from different states. Blessings always. ♥️🙏🏼♥️

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