Preserving recipe
Pressure-Canned Tomato Vegetable Soup
A hearty shelf-stable soup with tomatoes, carrots, green beans, sweetcorn and potatoes using the tested NCHFP soup method. Preserved only in a pressure canner.
45 min.
60 min.
-
12
Medium
Ingredients
- 4 US cups peeled, cored and roughly crushed tomatoes
- 2 US cups peeled sliced or diced carrots
- 2 US cups green beans cut into about 1-inch pieces
- 2 US cups whole sweetcorn kernels
- 2 US cups peeled white potatoes cut into about 1/2-inch cubes
- fresh water for precooking and filling
- salt to taste, optional
Method
2. Peel and core tomatoes. Wash, peel and cut carrots. Wash beans, trim ends and cut into pieces. Husk corn, remove silk, blanch 3 minutes and cut kernels from the cob at about three-quarters of their depth; do not scrape the cob. Wash and peel potatoes and cut into about 1/2-inch cubes.
3. Prepare each vegetable according to the NCHFP hot-pack directions: simmer carrots 5 minutes in boiling water; boil green beans 5 minutes; add hot water to corn, bring to the boil and simmer 5 minutes; cook potato cubes 2 minutes in boiling water and drain; gently boil prepared tomatoes 5 minutes.
4. Combine all prepared vegetables in a large pot. Add fresh water just to cover and boil for 5 minutes. Do not thicken.
5. Fill each hot pint jar no more than halfway with solids. Add hot liquid to fill, leaving 1 inch headspace. Remove air bubbles, adjust headspace, wipe rims and apply lids.
6. Process in a pressure canner for 60 minutes.
7. Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft and 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
8. Allow the pressure canner to depressurise completely without forced cooling. Remove jars, cool undisturbed for 12 to 24 hours and check seals.
Storage
Store correctly sealed, unopened jars in a cool, dark, dry place with screw bands removed. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
This vegetable soup is low-acid and must NOT be processed in a boiling-water canner. Use a true pressure canner, not a small pressure cooker. Do not add noodles, pasta, rice, flour, starch, cream, milk or other thickeners. Use only vegetables that have their own NCHFP/USDA canning recommendations. Fill each jar no more than halfway with solids; the remaining half must be hot liquid. Maintain 1 inch headspace and adjust pressure for elevation and canner type. Never taste jars with failed or bulging lids, leakage, mould, gas, unusual odour or other spoilage signs; discard safely.