Go Back
Canning Vegetable Soup

Canned Vegetable Soup Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 4 cups diced tomatoes with juices
  • 2 cups diced potatoes, peeled
  • 1 ½ cups sliced carrots
  • 1 ½ cups chopped celery
  • 1 ½ cups cut green beans
  • 1 cup corn kernels
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 cups vegetable broth or water
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme

Method
 

  1. Peel and chop all vegetables into similar bite-sized pieces; keep potatoes in water until needed.
  2. Bring broth, tomatoes, onion, garlic, salt, pepper, and thyme to a boil in a large stockpot.
  3. Add all vegetables, return to a boil, then simmer for 5 minutes.
  4. Pack hot jars with vegetables first, then ladle broth to 1-inch headspace, remove bubbles, wipe rims, and seal.
  5. Process in a pressure canner at 10 psi (11 dial gauge) for 60 minutes (pints) or 75 minutes (quarts), then let pressure fall naturally.
  6. Remove jars, let them cool undisturbed, check seals, and store in a dark pantry.

Notes

Altitude adjustments are crucial. At higher elevations you need more pressure, but the processing time stays the same. Check a trusted guide.