Because pureed soups are too dense to get hot enough all the way through to kill bacteria during processing, this homemade canned soup is stored with chunky veggies. Instead, you'll blend it whenever you're ready to open a can for dinner.
Preheat oven to 425°F. In a very large bowl combine beets, turnips, parsnips, carrots, and olive oil. Toss well to coat vegetables with oil. Transfer vegetables to two large rimmed baking sheets; spread vegetables into a single layer. Roast, uncovered, for 20 to 25 minutes or until vegetables are tender and browned around the edges.
Meanwhile, in a large saucepan heat broth, orange peel, orange juice, lemon juice, salt, and pepper to boiling.
Fill hot clean quart canning jars half full with hot roasted vegetables. Add hot broth mixture, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a pressure canner at 10 pounds pressure for a weighted gauge canner or 11 pounds pressure for a dial-gauge canner, for 75 minutes, adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
To serve, place contents of a jar in a blender; cover and blend until smooth. Transfer soup to a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation). (Or, place contents of jar in the saucepan, boil for 10 minutes, and then use an immersion blender to puree soup until smooth.)
(1 g saturated fat,
1 g polyunsaturated fat,
4 g monounsaturated fat),
4 mg cholesterol,
1096 mg sodium,
19 g carbohydrates,
5 g fiber,
9 g sugar,
3 g protein.