- make this recipe
- user reviews (0)
-
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
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
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).
- Servings Per Recipe 24,
- Calories 76,
- Protein (gm) 3,
- Carbohydrate (gm) 16,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 330,
- Vitamin C (mg) 13,
- Sodium (mg) 422,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
