PREP: 1 hour 30 minutes PROCESS: 1 hour 15 minutes COOL: 10 minutes MAKES: 7 quarts
4½ qt. chicken, beef, or vegetable broth
4 cups chopped, peeled tomatoes
4 cups fresh whole kernel corn (about 8 ears)
3 cups cubed, peeled potatoes (1 lb.)
2 cups cut fresh green beans
2 cups sliced carrots
2 cups sliced celery
1 cup chopped onion
2 Tbsp. snipped fresh parsley
1 Tbsp. snipped fresh marjoram or 1 tsp. dried marjoram, crushed
1 Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
1 Tbsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed
2 tsp. salt
3 cloves garlic, minced
½ tsp. black pepper
1. In an 8- to 10-qt. Dutch oven or heavy pot combine all ingredients. Bring to boiling; reduce heat. Simmer, covered, 5 minutes (vegetables will be crisp).
2. Using a slotted spoon, pack hot vegetables into seven hot sterilized quart canning jars, filling about half full. Add hot broth, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
3. Process filled jars in a pressure canner, at 10 lb. pressure for weighted-gauge canner or 11 lb. pressure for dial-gauge canner, 75 minutes, adjusting for altitude (start timing when canner reaches 10 or 11 lb. pressure). Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal. (Canning tips, pages 461–466.)
4. To serve, place contents of jar in a small saucepan. Bring to a rapid boil. Boil, covered, 10 minutes (add 1 minute for each 1,000 feet of elevation).
PER 1 CUP SOUP: 63 cal., 1 g fat (0 g sat. fat), 4 mg chol., 826 mg sodium, 13 g carb., 2 g fiber, 3 g pro.