Ingredients

• 12  cups chicken, beef, or vegetable broth
• 4  cups chopped, peeled tomatoes
• 4  cups whole kernel corn (8 ears)
• 3  cups cubed, peeled potatoes (1 pound)
• 2  cups cut green beans
• 2  cups sliced carrots
• 2  cups sliced celery
• 1  cup chopped onion
• 3  cloves garlic, minced
• 2  tablespoons snipped parsley or 2 teaspoons dried parsley
• 1  tablespoon snipped marjoram or 1 teaspoon dried marjoram, crushed
• 1  tablespoon snipped thyme or 1 teaspoon dried thyme, crushed
• 1/2  teaspoon pepper
• 1  tablespoon snipped rosemary or 1 teaspoon dried rosemary, crushed

Directions

1. In an 8- to 10-quart Dutch oven or kettle combine broth, tomatoes, corn, potatoes, green beans, carrots, celery, onion, garlic, parsley, marjoram, thyme, rosemary, and pepper.

2. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).

3. Ladle hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on racks. Makes 6 quarts (24 one-cup servings).