Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Chopped, cored, peeled 1 qt Shelled lima beans
-tomatoes (about 12 large) 1 qt Uncooked corn kernels
1 1/2 qt Water -(about 9 ears)
1 1/2 qt Cubed peeled potatoes 2 c Sliced celery
-(about 6 medium) 2 c Chopped onions
1 1/2 qt Sliced peeled carrots Salt
-(about 12 medium)

You can use any combination of vegetables you like for this easy
soup. Chop or dice the vegetables so pieces are about the same size.
Process for the time of the vegetable that needs the longest
processing. This recipe makes about 7 quarts. You'll need all the
basic equipment for steam pressure canning.

1. Organize and prepare ingredients, equipment, and work area.

2. Combine all the ingredients except the salt in a large kettle,
heat to boiling, and boil 5 minutes.

3. Pour or ladle boiling soup into hot jars to within 1 inch of tops.

4. Add 1/4 teaspoon salt to each pint or 1/2 teaspoon to each quart.

5. Run a slim non metal tool down along the inside of each jar to
release any air bubbles. Add more boiling soup, if necessary, to
bring to within 1 inch of the tops.

6. Wipe tops and threads of jars with a damp clean cloth.

7. Put on lids an screw bands as manufacturer directs.

8. Process at 10 pound pressure, 55 minutes for pints, 1 hour and 25
minutes for quarts. Follow manufacturer's directions for your canner.

9. Follow basic steps for steam pressure canning, 10 through 24.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 10-07-95

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