VEGETABLE SOUP HOME CANNED
Olivia and I have still been canning, but the batches are becoming fewer as the season winds down. We both recently processed large quantities of apples. She used Golden Supreme apples to make apple butter and I used Galas to make applesauce. Today I made home canned vegetable soup using the Ball Blue Book recipe as my "guide" to make the soup. I am publishing the recipe below, but want to make it clear I never use the same combination of vegetables twice. It really depends upon what I have available. Today I used peas instead of lima beans. Sometimes I use green beans. As long as you use a similar proportion of ingredients and use the proper processing times, you should have success. I also like to add a couple of tablespoons of thyme and basil to my soup. My batch today netted six quarts and one pint. This too may vary from batch to batch. If I am a little short of tomatoes, I also sometimes add canned tomato juice to get the consistency I want.
We have always enjoyed homemade vegetable soup. There is nothing better on a cold winter day than opening a jar of vegetable soup and maybe pairing it with a toasted cheese sandwich. This combination can chase away the worst case of the winter blues. Hope you enjoy it!