Canned Vegetable Soup

Courtesy of: Vicki Duffin













In quart jar add:

1/2 tsp salt
1 tsp dried parsley flakes
1 tsp heaping - beef bullion
dash of garlic salt
1 Tbs heaping pearl barley (not quick)
1/4 cup chopped onion
1/3 cup chopped celery

Fill jar to just below neck of the bottle with equal parts of chopped potatoes & carrots. Then fill with hot water to first ring level.

Place hot lids and rings on jars. Pressure can 25 minutes at 10 lb. pressure (you may need to adjust for altitude).

To serve: Brown 1/2 pound hamburger (or use leftover roast etc.) Add 1 can tomato soup and water to desired consistency, bring to boil and simmer for 5 minutes before serving.


For 16 quart size jars we used:

3 large yellow onions
7ish lbs. of carrots
3 stalks of celery
14 large russet potatoes