🥫 35 Quarts of Homemade Vegetable Soup
EVERY SINGLE JAR SEALED! 😍
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🍲 My 35-Quart Vegetable Soup Canning Victory
There's no sound more satisfying than the "DING" of a sealing lid. This is my second time canning vegetable soup, and friends — it was a MASSIVE success. I started with 14 quarts, kept going, and ended up with 35 quarts of beautiful, chunky vegetable soup. And the best part? EVERY SINGLE JAR SEALED PERFECTLY. No failures, no broken seals, just pantry gold.
This vegetable soup is packed with farm-fresh flavors: tomatoes, green beans, corn, carrots, potatoes, and a rich broth. Using the Amish pressure canning method, each jar stays shelf-stable for over a year. Whether you're feeding a large family or prepping for winter, this recipe is a total game-changer.
Ingredients (per ~7 quarts / scale for 35)
- 12 cups diced tomatoes (or 6 cans no-salt)
- 8 cups sliced carrots
- 8 cups diced potatoes (russet or Yukon)
- 6 cups cut green beans (fresh or frozen)
- 6 cups corn kernels (fresh/frozen)
- 4 cups diced onions
- 4 cups chopped celery
- 6 cloves garlic, minced
- 8 cups beef or vegetable broth (low-sodium)
- 4 cups water (as needed)
- 3 tbsp kosher salt (adjust to taste)
- 2 tsp black pepper
- 2 tbsp dried basil + 1 tbsp oregano
- ¼ cup bottled lemon juice (for acidity, per jar)
Stovetop Soup Base
- In a HUGE stockpot (or two large pots), sauté onions, celery, and garlic until fragrant (5 min).
- Add carrots, potatoes, green beans, corn, and diced tomatoes. Stir well.
- Pour in broth and water; bring to a boil. Reduce heat and simmer 15-20 min until veggies are tender but not mushy.
- Season with salt, pepper, basil, oregano. Do NOT add lemon juice yet — that goes into each jar before filling.
- Keep soup hot while you prepare jars and canner.
📦 Pressure Canning: The Secret to 35 Perfectly Sealed Quarts
To achieve that incredible 100% seal rate, follow these tested pressure canning steps. The Amish method emphasizes cleanliness, proper headspace, and patience.
1. Sterilize 35 quart jars and lids. Keep jars hot.
2. Add 1 tbsp bottled lemon juice to each clean quart jar (acidification for safety).
3. Ladle hot vegetable soup into jars, leaving 1 inch headspace.
4. Remove air bubbles with a plastic knife. Wipe rims perfectly clean.
5. Apply lids and rings fingertip-tight.
6. Place jars in pressure canner with 2-3 inches of hot water.
7. Vent steam for 10 minutes, then bring to pressure (10-11 lbs for dial gauge, adjust for altitude).
8. Process quarts for 90 minutes (pints 75 minutes).
9. Turn off heat; let pressure drop naturally. Wait 10 more minutes, then open canner.
10. Cool jars 12-24 hours. Listen for the beautiful DING! Then check seals.
After cooling, I checked every lid — 35 out of 35 were sealed tight. No siphoning, no broken jars. That’s the power of careful technique and a good recipe.
✨ Why Every Jar Sealed (My Best Tips)
Key Success Factors
- Hot pack is key: Always fill jars with boiling-hot soup.
- Wipe rims twice: Any residue prevents adhesion.
- Don’t overtighten rings: “Fingertip tight” allows air to escape.
- Let canner depressurize naturally: Rapid release causes siphoning and seal failure.
- Altitude adjustment: Above 1000 ft? Increase pressure (consult USDA chart).
Pantry Storage & Yield
35 quarts = months of ready-to-eat soup. Store in cool, dark area. Use within 18 months. When you open a jar, just reheat and serve — tastes like you canned it yesterday.
❓ Canning Vegetable Soup – Your Questions Answered
Why did you add lemon juice to each jar?
Tomatoes and vegetables are low-acid; lemon juice ensures safe acidity for water-bath or pressure canning (though we pressure can, extra safety).
Can I use a water bath instead of pressure canner?
No — vegetable soup is low-acid; pressure canning is mandatory for safety (prevents botulism).
How long do these 35 quarts last?
Properly sealed and stored, up to 18 months. Once opened, refrigerate and eat within 5 days.
What's the best way to reheat canned vegetable soup?
Pour into a saucepan, warm over medium heat until bubbling. Add fresh herbs or a splash of cream if desired.
🎉 35 QUARTS • 100% SEAL RATE • EVERY LID DINGED 🎉
“I love to hear them lids DING” — and you will too!
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