Directions:
- 7 (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands.
- -.
- 1.) PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- 2.) COMBINE all vegetables in a large saucepot. Add water. Bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper, if desired.
- 3.) LADLE hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- 4.) PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4901.13 Kcal (20520 kJ) | ||
| Calories from fat | 123.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.77g | 21% | |
|---|---|---|---|
| Sodium | 1255.07mg | 52% | |
| Potassium | 22880.25mg | 487% | |
| Total Carbs | 992.86g | 331% | |
| Sugars | 218.6g | 874% | |
| Dietary Fiber | 258.75g | 1035% | |
| Protein | 237.67g | 475% | |
| Vitamin C | 338.2mg | 564% | |
| Vitamin A | 15.3mg | 510% | |
| Iron | 56.6mg | 315% | |
| Calcium | 1594.1mg | 159% | |
| Amount Per 100 g | |||
| Calories | 75.13 Kcal (315 kJ) | ||
| Calories from fat | 1.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 21% | |
|---|---|---|---|
| Sodium | 19.24mg | 52% | |
| Potassium | 350.72mg | 487% | |
| Total Carbs | 15.22g | 331% | |
| Sugars | 3.35g | 874% | |
| Dietary Fiber | 3.97g | 1035% | |
| Protein | 3.64g | 475% | |
| Vitamin C | 5.2mg | 564% | |
| Vitamin A | 0.2mg | 510% | |
| Iron | 0.9mg | 315% | |
| Calcium | 24.4mg | 159% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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