Vegetable Soup

Every year is a little different so please read this recipe and know that you can adjust it as desired according to the amounts of what you have. I use as much as I can from the garden or a farmer’s market. But honestly, there have been years that I ended up using carrots from the store! I have always used store onions I guess.

ONIONS ~ peel. cut in half. slice each half. place slices into a quart size jar. This means there is 1/4 of an onion at the bottom of the jar. If you desire to just put a quarter of an onion in the jar, feel free. Also, there have been times that I have measured 1/2 cup of diced onions into each jar instead of doing the slices.

CARROTS ~ wash. cut into coins about 1/2″ thick. Place about 1 cup of prepared carrots into the jar.

GREEN BEANS ~ wash. cut into 1″ – 1 1/2″ pieces. Place about 1 cup of prepared green beans into the jar.

RUTABEGA ~ peel. dice into 1/2″ – 1″ pieces. Place about 1/2 cup of prepared ruti into the jar.

Crooked Neck Squash ~ wash. cut off both ends. slice off the crooked neck and cut into 1″ chunks. slice the bottom part in half lengthwise. lay each half on the cutting board and slice in 1/2 or 1/3 if it is fairly large. slice into 1″ chunks. Place about 1 cup of prepared squash into the jar.

GARLIC ~ so… some years I have peels bulbs of garlic and placed 4 large pieces into the jar. some years I have purchased the large jar of minced garlic and scooped a hefty tablespoon full into the jar. I just know that we like garlic and onion, so I use generous amounts!

SALT ~ 1 teaspoon, slightly rounded, canning salt

WATER ~ when we had good well water, I would fill my jar with HOT water straight from the tap. Of course leaving the proper headspace. The past few times I made this, I used water we that we purchased from the store to drink (spring water) just at room temperature.

Boil your lids (I usually have mine ready so when I put the water in the jar, I immediately place the lid and ring on, then place it in the pressure canner.). place lids and rings on. place jars into the PRESSURE CANNER. I never have used the hot water bath method with this recipe.

When the pressure canner gets up to 10 pound pressure, set the timer for 40 minutes. I keep the pressure at least at 12 pounds and never higher than 15 pounds. When the timer goes off, turn off the burner and let the canner come down to 0 pounds while still sitting on the turned off burner. Remove jars and let them sit on the towel on the countertop or table for at least 24 hours before removing rings and washing jars clean.