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.