Bottle Canning Tomato Vegetable Soup

Bottle canning tomato vegetable soup
Chop 2 Bunches of Celery
4lb Carrots
4 Green Peppers (I leave these things out)
4 Large Onions (I use food processor slicing carrots and celery and grating onions)

Saute in 2 squares margarine (1cup)
Add
Peel and Juice 1/2 bushel of Tomatoes
or Use 3 #10 Cans of Tomato Puree

1 1/4 Cup Sugar
1/2 C Salt
1 tsp Pepper
(optional you may add 1 pkg of alphabet macaroni)

Bring all ingredient to a boil for 10 minutes and then pour into clean sterilized bottles
Process in pressure canner for 30 minutes @ 13 pounds pressure (*Remember pressure and times vary depending on your location. Call your local state extension office)

This is a soup concentrated. While heating to serve add one full bottle of water to pan and then add any additional meat or beans. (we love it with cooked ground beef and any type of beans or noodles)


While your pressure canning you might want to do a few bottles of beans
Dry beans are easy to bottle can so they can be ready to use on salads or soups without the waiting for them to cook and soften.
Here is how simple it is in 1 quart jar
1 1/3 cup dry beans (any kind I tried pinto, pink and black beans)
fill the with water to the neck of the bottle (leaving neck of bottle for expansion)
boil lids and top jars
Place in pressure canner (1" water) 75 minutes 15 pounds of pressure