Canned Vegetables For Soups
Canned Vegetables For Soups

Canned Vegetables For Soups

Canned Vegetables For Soups

 

5 lb. potatoes, diced

10 or so carrots, scraped and sliced

1 bunch celery, diced or cut up

3 big onions, cut up

 

Put all of the above in a large kettle or roaster and mix well.

Add to sterilized jars with 1/2 teaspoon canning salt to quart jars.

Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers.

Process for 3 hours in boiling water bath.

Then, when you’re ready for soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup’s ready.

OR for hash, just drain a jar, add beets and warm up in a fry pan with butter.

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