We have been getting ready for the fair. Anna and I made up this one today.
Garden Vegetable Medallion Soup
2 C shelled peas
2 C diced green beans
2 C zucchini medallions - 1/4" thick
2 C new red potato medallions - 1/4"
3 C carrot medallions - 1/4"
4 C sweet corn (cut off cob)
5 LARGE tomatoes, diced with skins on
10 C water
diced parsley, S & P to taste
Put all in a kettle - heat only till hot DO NOT BOIL
Put into clean warm jars, add 1/4 tsp. salt, leave 1/4" space at top.
Process in pressure canner for 25 min @ 10 lbs.
Makes 7 Qts. or 1 full canner
Tip: we used our kitchen aide slicer
Maybe a blue???
Blessings from Wisconsin.
Update: 9/5/12. We received reds, as we didn't pressure cook it long enough - should be 60 - 75 minutes depending on the size of potato. We have tasted this - really good.