Instructions: Combine vegetables in large saucepan. Add 1 1/2 quarts water; boil 5 minutes. Season with salt and pepper, if desired. Ladle hot soup into hot jars, leaving 1-inch headroom. Adjust 2-piece canning caps. Process pints 1 hour, quarts 1 hour 15 minutes, at 10 pounds pressure in pressure canner. Begin timing when canner is at proper pressure.

Remove from canner according to canners manual. Place jars on dish towels and let cool. Test for proper seals by pushing down on flat part of each lid; if lid pops back, seal isnt complete. Either place in refrigerator and eat soon, or reseal according to manual instructions.

This recipe yields 7 quarts.

Yield: 7 quarts

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