Vegetable Soup | Pressure Canning For Beginners


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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  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