Because You Can: Vegetable Soup - Bernardin

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Meat, Fish, Soup, Stews, and Savory Sauces

Vegetable Soup

A flavourful soup chock full of chunky mixed vegetables ready to enjoy at a moment’s notice

Yield: Yield: about 14 x 500 ml jars or 7 x 1 L jars.

Prep Time: 60 minutes

Processing Time: 55 minutes (500ml) / 85 minutes (1L)

Difficulty: Expert

Ingredients:

• 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

Directions:

• 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. Keep jars hot until ready to use.
• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
• 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 sealing 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 55 minutes
  • 1 L 85 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.

PRINTER FRIENDLY RECIPE

www.bernardin.ca A subsidiary of Newell Brands Canada ULC

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Meat, Fish, Soup, Stews, and Savory Sauces PRINTER FRIENDLY RECIPE

Ingredients:

• 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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Directions:

• 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. Keep jars hot until ready to use.
• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
• 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 sealing 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 55 minutes
  • 1 L 85 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.

Notes & Tips

RECIPE CATEGORIES

Fruits Fruit Juice Jams and Jellies Light Recipes - Reduced Sugar, Salt Meat, Fish, Soup, Stews, and Savory Sauces Pickles Salsas Tomatoes Vegetables

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