It doesn't matter your age, there is always time to learn something new... even if it is canning vegetable soup! Join Mama Hoss this evening as she teaches her mother (long-time canner) how to preserve vegetable soup for the first time! Can't leave out the sister...she's here to help too!
Whether you are an avid preserver or just starting out, Sheila gives us an easy step-by-step guide how the easiest and best way to preserve your vegetable soup so it will last!
Vegetable Soup Recipe
2/3 of 5 gallon bucket of ripe tomatoes peeled and cored
2 quarts peas, 2 quarts butterbeans, 2 quarts cream corn, 2 quarts chopped onions
2 quarts Okra, 1 quart chopped bell pepper, 12 pods banana pepper chopped
1/2 cup vinegar, 2 stalks celery chopped, 1/2 cups sugar, 5 teaspoons canning salt
Combine all ingredients in large sauce pot. Bring to a boil and turn to low and simmer for 30 minutes. Stir continuously to prevent sticking. Ladle into warm, clean jars, leaving a 1 inch head space. Remove any air bubbles. Wipe off rim of jar with clean cloth. Place warm 2-piece caps on top finger tight. Process quarts 1 hour and 25 minutes in Pressure Canner at 10 pounds of pressure. After processing complete, remove jars with jar lifter and let sit undisturbed for 12-24 hours. After 12-24 hours remove bands and check for seal.
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0:00 start
0:23 Family Canning Story
1:22 Starting the Mixing Process
1:37 Adding 2 Qts of peas to each pot
2:06 Adding 2 Qts of Butter beans
2:25 Adding 2 Qts of Chopped Onions
2:55 Adding 1 Qt of Bell Pepper to each pot
3:29 Adding 12 pods of finely chopped banana peppers
3:43 Adding 2 Qts of Fresh Cream Corn
4:15 Add 2 Qts of Okra in each boiler
4:35 Add 1/2 cup of sugar to each boiler pot
4:45 Add 2 stalks of finely cut celery
5:05 The additional ingredients for the boilers
5:55 Scoop the foam off the top
6:09 Canning the soup!
7:48 Adding the jars to the pressure canner
9:40 Removing the Jars!
2 авг 2024
