Vegetable Soup Mix

Oxmoor House
14 pints

Ingredients

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1 gallon peeled, cored, and coarsely chopped tomatoes
2 quarts fresh corn kernels (about 16 ears fresh corn)
1 tablespoon salt
1 tablespoon sugar
1 quart cleaned and sliced okra (about 2 pounds)

Preparation

Combine all ingredients in a large Dutch oven; bring to a boil. Cook 5 minutes, stirring constantly.

Pour hot mixture into hot pint canning jars, leaving 1- inch head space. Cover at once with metal lids, and screw bands tight. Process at 10 pounds pressure for 55 minutes. Use Vegetable Soup Mix as a base for soups and stews.

Created date

February 2010