Canning Vegetable Soup

This is the perfect time of year to can vegetable soup. The tomatoes, corn, potatoes, lima, etc. are wonderful in the garden. I don't can my vegetable soup with meat. I add it later from left over whatever, steak bones are great. You can use this as is or add other vegetables later when you are ready to use.

The batch I'm making today is for Aaron my great nephew who is off to college in a few weeks. We just can't have that sweet thing starving, and he loves veggies.

Vegetable Soup
Yield: about 14 pints or 7 quarts
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2 quarts chopped, peeled, cored tomatoes (about 12 large)
1 1/2 quarts cubed and peeled potatoes (about 6 medium)
1 1/2 quarts 3/4-inch sliced carrots (about 12 medium
1 quart lima beans
1 quart whole kernel corn, uncooked
2 cups 1-inch sliced celery (about 4 stalks)
2 cups chopped onions (about 2 medium)
1 1/2 quarts of water
Salt and Pepper (optional)

Combine all vegetables in a large saucepot. Add water; simmer 15 minutes. Season with salt and pepper, if desired. Ladle hot soup into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 55 minutes, quarts 1 hour and 25 minutes, at 10 pounds pressure in a steam-pressure canner.