Vegetable Soup Base
|Peeled chopped tomatoes||2 Quart|
|Peeled cubed potatoes||1 1⁄2 Quart|
|Thinly sliced carrots||1 1⁄2 Quart|
|Shelled lima beans||1 Quart (Use Fresh)|
|Cut corn||1 Cup (16 tbs) (Use Fresh)|
|Sliced celery||2 Cup (32 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Water||1 1⁄2 Quart|
Combine vegetables and water in a large kettle; bring to a boil over medium heat, stirring often.
Boil 5 minutes.
Spoon mixture into hot jars, leaving 1 inch headspace; add 1/4 teaspoon salt to each pint jar, and 1/2 teaspoon salt to each quart jar.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure (240°).
Process pints for 1 hour and quarts for 1 hour and 15 minutes.