Spicy Tomato Vegetable Soup

Yield: About 9 pint jars or 4-5 quart jars

Ingredients*
  • 6 cups chopped tomatoes
  • 2 cups chopped tomatillos
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • ½ cup chopped and seeded hot pepper
  • 6 cups whole kernel corn, uncooked (frozen corn kernels may be used if thawed first)
  • 2 teaspoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon hot pepper sauce
  • 5 cups tomato juice
  • 2 cups water

Procedure:

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

  1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
  2. Wash, peel and core tomatoes; chop and measure 6 cups. (To peel tomatoes, place washed tomatoes in boiling water for about 30 to 60 seconds or until skins split; immediately place in cold water and slip off skins.) Remove the husks from tomatillos, wash well and core; chop and measure 2 cups. Peel and wash onions and carrots before slicing or chopping and measuring. Wash peppers, remove seeds and chop before measuring.
  3. Combine all prepared vegetables with the seasonings, tomato juice and water in a 12-quart stockpot. (Caution: Do not add thickeners at any point.) Heat to boiling, then reduce heat and simmer for 15 minutes.
  4. Fill solids into the hot, clean jars, filling each jar about halfway. Cover with remaining liquid, leaving 1-inch headspace.
  5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
  6. Process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Spicy Tomato Vegetable Soup in a dial-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Pints 60 min 11 lb 12 lb 13 lb 14 lb
Quarts 75 11 12 13 14

Table 2. Recommended process time for Spicy Tomato Vegetable Soup in a weighted-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Pints 60 min 10 lb 15 lb
Quarts 75 10 15

*Cautions: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.

These processing times cannot be used for soups containing seafood. For other vegetable, vegetable-meat or vegetable-seafood soup procedures, please see the Soup canning directions from the USDA Complete Guide to Home Canning at http://www.uga.edu/nchfp/how/can_04/soups.html.

Source: So Easy to Preserve: Canning Vegetables. 2005. National Center for Home Food Processing and Preservation and the Cooperative Extension Service, University of Georgia, Athens. (Video)

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