Canned Veggie Soup

Makes 6 gallons, about 50 servings

• 1/2 Bushel Roma Tomatoes
• 14 small or 7 large onions
• 2 bulbs garlic
• 28 carrots
• 28 potatoes
• 42 ribs (4 full bunches) celery

Also

• 1 T salt
• 1 T black pepper
• 1 T parsley
• 2 T basil

Pressurize pints at 10PSI for 55 minutes.

Use the scraps to make veggie broth. Simply take everything you don't use (onion and garlic skins, carrot and potato peels and celery scraps) and boil them for a few hours. Strain out any solids and can at ????.