Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Chopped, peeled, cored
-tomatoes -- (about 12
-large)
1 1/2 qt Cubed and peeled potatoes --
(about 6 medium)
1 1/2 qt 3/4-inch sliced carrots --
(about 12 medium)
1 qt Lima beans
1 qt Cut corn, uncooked -- (about
-9 ears)
2 c 1-inch sliced celery --
(about 4 stalks)
2 c Chopped onions -- (about 2
-medium)
1 1/2 qt Water
Salt and Pepper -- to taste

Combine all vegetables in a large saucepot. Add water; boil 5 minutes.
Season with salt and pepper, if desired. Ladle hot soup into jars,
leaving 1-inch headspace. Adjust two-piece caps. Process pints 1
hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a
steam-pressure canner. Yield: about 14 pints or 7 quarts.

Typed for you by Marjorie Scofield 6/23/95

Recipe By : from Harrison Daily Times, June 20, 1995

From: Marjorie Scofield Date: 06-24-95 (03:27) (159)
Fido: Cooking

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