Vegetable soup and beef stew are both excellent recipes for canning at home. For each recipe, prepare the pressure canner before making the soup. Each recipe makes about 7 quarts.
For vegetable soup, place a stockpot over medium-high heat. Add 6 cups chopped potatoes, 6 cups chopped carrots, 8 cups chopped tomatoes, 4 cups lima beans and 4 cups raw corn kernels. Stir in 2 cups sliced celery, 2 chopped onions and 6 cups of water to the pot. Bring the soup to a boil. Reduce the heat and simmer for five to 10 minutes.
For beef stew, brown 2 1/2 pounds of cubed beef in 1 1/2 teaspoons oil. Add 6 cups chopped potatoes, 4 cups sliced carrots, 1 1/2 cups chopped celery and 2 chopped onions. Season with 3/4 teaspoon salt, 1/2 teaspoon thyme and 1/4 teaspoon pepper. Cover with water and bring to a boil. Remove the pot from the heat.
Ladle the soup into 7 quart jars or 14 pint jars. Leave an inch of space at the top. Remove the air bubbles. Wipe the jars clean and then add a hot lid and band to the jar.
For vegetable soup, process pint jars for 55 minutes or quart jars for 85 minutes under 10 pounds of pressure. For beef stew, process pints for 75 minutes and quarts for 90 minutes for quarts under 10 pounds of pressure. Cool and store.