Meat, Fish, Soup, Stews, and Savory Sauces

Vegetable Soup

Yield: Yield: about 14 x 500 ml jars or 7 x 1 L jars.
Prep Time: 60 minutes
Processing Time: 75 Minutes
Difficulty: Expert
A flavourful soup chock full of chunky mixed vegetables ready to enjoy at a moment’s notice


  • 8 cups (2000 ml) peeled, cored, chopped tomatoes, about 12 medium-large
  • 6 cups (1500 ml) cubed and peeled potatoes, about 6 medium
  • 6 cups (1500 ml) 3/4 inch (1.5 cm) sliced carrots, about 12 medium
  • 4 cups (1000 ml) shelled lima beans (butter beans)
  • 4 cups (1000 ml) cut corn kernels, uncooked, about 9 ears
  • 2 cups (500 ml) 1 inch (2.5 cm) sliced celery, about 4 stalks
  • 2 cups (500 ml) chopped onion, about 2 medium
  • 6 cups (1500 ml) water
  • Salt and Pepper to taste


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  • Place 14 clean 500 ml or 7 clean 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
  • Combine all vegetables in a large stainless steel saucepan. Add water; bring to a boil. Boil 5 minutes. Season with salt and pepper, if desired.
  • Ladle soup into a hot jar to within 1 inch (2.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining soup.
  • When canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.
  • When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated:
  • Jar Size Time
    • 500 ml 60 minutes
    • 1 L 75 minutes
  • When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, then remove cover, tilting it away from yourself. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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