sometimes not so much.
The original plan was to combine all the ingredients for the soup and divide it between the two largest pots I own to simmer it for awhile before canning. It soon became obvious that there were way more vegetables than would fit in the pots. As I didn't want to spend the better part of the day cooking and not canning, I devised a Plan B.
I filled each jar 2/3 full of raw vegetables and topped them off with diced tomatoes. I made beef broth with bouillon cubes and used that for the liquid in each jar. Because beef bouillon contains protein, I canned the soup at the same times I use for canning meat.
One pint jar didn't seal, so I heated that soup for lunch. It turned out really good. There are still two canner loads waiting to be processed, but when all is said and done, I will have 48 pints and 25 quarts to go on my shelves. It was definitely worth the time and effort.
And now I think I could use a nap. :)
I NEVER KNEW THIS
3 hours ago