Soulful Harvest: Canning 33 Quarts of Homestyle Vegetable Soup
In the realm of comforting and nourishing meals, few dishes can compare to a robust vegetable soup made from scratch.
Today, we dive into the world of preserving the flavors of the harvest by canning 33 quarts of vegetable soup. This labor-intensive endeavor combines a medley of carrots, onions, okra, corn, green peas, baby butter beans, and tomatoes, resulting in a delightful blend of flavors and textures. Join us as we explore the process of creating this homemade vegetable soup with a soul-warming touch.
Recipe: Homestyle Vegetable Soup
Ingredients:
(Note: The following recipe allows for flexibility in ingredient quantities and ratios. Adjust according to personal preference and availability.)
- - Carrots, peeled and diced
- - Onions, finely chopped
- - Okra, trimmed and sliced
- - Corn kernels, fresh or frozen
- - Green peas, fresh or frozen
- - Baby butter beans, fresh or canned
- - Tomatoes, fresh or canned (preferably juiced for a soupy consistency)
- - Salt, 1 teaspoon per quart jar
- - Water (if necessary)
Equipment:
- - Quart-sized canning jars with lids and bands
- - Pressure canner
- - Canning tools (jar lifter, lid lifter, funnel, etc.)
Instructions:
1. Preparing the Vegetables:
- Wash, peel, and dice the carrots. Set aside.
- Finely chop the onions. Set aside.
- Trim the okra and slice it into rounds. Set aside.
- If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw it. Set aside.
- If using fresh green peas, shell them. If using frozen peas, thaw them. Set aside.
- If using fresh baby butter beans, shell them. If using canned beans, drain and rinse them. Set aside.
- If using fresh tomatoes, juice them to achieve a soupy consistency. Set aside.
2. Assembling the Vegetable Soup:
- Sterilize the quart-sized canning jars, lids, and bands according to standard canning procedures.
- In each jar, layer the prepared vegetables, starting with the carrots, followed by the onions, okra, corn, green peas, baby butter beans, and finally the tomatoes.
- Add 1 teaspoon of salt to each quart jar to enhance the flavors.
3. Pressure Canning:
- Place the lids on the jars and secure them with the bands, tightening until they are fingertip tight.
- Preheat the pressure canner according to the manufacturer's instructions.
- Arrange the filled jars in the pressure canner, ensuring they are not touching each other.
- Follow the recommended canning process for vegetable soup, adjusting for your altitude if necessary. Process the jars at 10 pounds of pressure for approximately 45 minutes.
4. Cooling and Storage:
- Once the pressure canning process is complete, turn off the heat and allow the pressure canner to depressurize naturally.
- Carefully remove the jars from the canner using canning tongs and place them on a heat-resistant surface.
- Allow the jars to cool completely. As they cool, you may hear the lids make a "ping" sound, indicating a proper seal.
- Check the lids for a firm, concave seal. Any unsealed jars should be refrigerated and consumed promptly.
- Store the properly sealed jars in a cool, dark place, such as a pantry, and enjoy the vegetable soup throughout the year.
Creating 33 quarts of homemade vegetable soup is undoubtedly a labor of love.
The harmonious blend of carrots, onions, okra, corn, green peas, baby butter beans, and tomatoes results in a comforting and nourishing dish that warms both body and soul. Embrace the joy of preserving the bounties of the harvest by canning this hearty vegetable soup, and savor the flavors of the season long after they have passed. So, roll up your sleeves, engage in the hard work that brings you joy, and relish in the satisfaction of creating a pot of homemade vegetable soup that will bring comfort and delight to your table for months to come.
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