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CANNED VEGETABLES FOR SOUPS    Ingredients   5 lb. potatoes, diced 10 or so carrots, scraped and sliced 1 bunch celery, diced or cut up 3 big onions, cut up Difficulty: Low Vegetarian: No Hits: 72 Rating: No votes Date added;: 29.Jan.2008 Author: JPMelody1031 Instructions   1. Put all of the above in a large kettle or roaster and mix well. 2. Add to sterilized jars with 1/2 teaspoon canning salt to quart jars. 3. Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers. 4. Process for 3 hours in boiling water bath. 5. Then, when you're ready for soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup's ready. 6. OR for hash, just drain a jar, add beets and warm up in a fry pan with butter. Recipe Rating 1 (Bad) 10 (Good) Send to a friend You must login first before use this feature...

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