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© Meredith Corporation. All rights reserved. Used with permission.
(6 quarts (twenty-four 1-cup servings))
In an 8- to 10-quart Dutch oven, heavy kettle, or pot combine broth, tomato, corn, potato, green beans, carrot, celery, onion, parsley, marjoram, thyme, rosemary, pepper, and garlic.
Bring to boiling; reduce heat. Simmer, covered, for 5 minutes (vegetables will be crisp).
Using a slotted spoon, pack hot vegetables into hot, clean quart or pint canning jars, filling about half full. Add hot broth, leaving a 1-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 75 minutes for quarts or 60 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner; cool on wire racks.