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.
Serving size: Complete recipe
Calories 3659 Calories from Fat 190
% Daily Value*
Total Fat 23 g34.8%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1866.2 mg77.8%
Total Carbohydrates 784 g261.2%
Dietary Fiber 157.5 g629.9%
Sugars 160.8 g
Protein 139 g277.9%
Vitamin A 5122.7% Vitamin C 1426.7%
Calcium 132.7% Iron 301.8%
*Based on a 2000 Calorie diet