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Vegetable Soup - Canned Recipe

Ingredients
  • 16 to 18 carrots sliced
  • 1 celery - chopped
  • 6 medium onions - chopped
  • 1 - 2 heads cabbage - grated
  • 1 peck tomatoes, peeled and quartered
  • 12 canning salt
Directions
  • Cook carrots, and celery in 1 quart water; boil 10 minutes.
  • Add rest of vegetables and bring to boil again.
  • While bringing vegetables to a boil, peel and quarter tomatoes.
  • Add tomatoes, cook 1 hour stirring often.
  • Add canning salt and cook additional 1/2 hour, stirring often.
  • Fill quart jars. Place jars in canner and cook at 10 pounds for 10 minutes.
  • You may add other vegetables such as green peppers or decrease salt and add garlic salt.
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