Canned Veggie Soup: Difference between revisions
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Adamcolton (talk | contribs) Created page with "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" |
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*28 potatoes | *28 potatoes | ||
*42 ribs (4 full bunches) celery | *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 ????. | |||
[[Category:Recipe]] | |||
[[Category:Canning]] | |||
[[Category:Vegan]] | |||
Latest revision as of 20:39, 29 August 2012
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 ????.