Vegetable Soup | Pressure Canning For Beginners

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We are pressure canning vegetable soup, it’s easy as 123! I’ll show you all the steps for making and canning this delicious soup from start to finish 🙂

#pressurecanning #howtopressurecan #vegetablesoup #prepping #selfreliance #vegan

8 cups tomatoes
6 cups potatoes
6 cups carrots
4 cups corn
4 cups lima beans (peas or beans your preference)
2 cups celery
2 cups onions
6 cups water (if it seems very thick add a bit more)
Salt and pepper (or to taste)
1 tbsp basil (or to taste)

1 inch headspace in jars. Pressure can for 55 minutes for pints and 85 for quarts.

Ball Complete Book of Canning and Home Preservation

The Amish Canning Cookbook

Presto 23-Quart Pressure Canner

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43 COMMENTS

  1. One teaspoon in the whole pot?? The colors look fantastic but thinking that all you put in there was salt and pepper sounds boring. I see your canning on a glass cook top. It doesn’t hurt the stove?? Did you sterilize those jars. Just wondering.

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  3. You should consider contacting Presto to get a weighted regulator (jiggler). Because you have no place to have your gauge tested for accuracy( assuming you are in Canada). They sent me one for free a couple of years back. Plus it takes less watching of the gauge. You can go by sound. It is so much easier to pressure can. I make several batches of this soup a year for my husband. It’s his favourite.

  4. That's why you are getting 1 jar that doesn't seal, your filling it up with as many jars as you can get in it, this blocks the water from boiling evenly around the Jars, I was doing the same thing and kept having 1 jar that didn't seal, use 1 jar less and they will all seal

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