I got this delicious recipe from my sister in law T. Anne a few years ago, but had not used it yet. This is our first year to have a garden, so I didn't just have a bunch of veggies laying around like I did this year. As I thought HOW can I use all these veggies and not let them go to waste, I remembered this recipe!
2 qt potatoes, diced (I left skins on)
3 qts water
2 qt tomato juice
2 qt green beans
1 qt cut corn (I used up some from the freezer from last year)
2 qt diced carrots
2 c. celery, diced
1 c. chopped onion
1/2 bulb garlic (OR approx. 5 cloves, OR 2 1/2 t. of minced garlic)
1/2 T. pepper
Boil for 15 min. Then I added a 2.5-3 c. diced zucchini. Put into qt jars. Put a 1/2 t. salt per qt. Process 55 min. @ 10 lbs pressure. (DON'T forget to set the timer!) I forgot for the second batch. I made a loud AArggh sound when I realized it, and Ryleigh (14 months) goes ggrrr. Ooops, she's really starting to copy off of us!
This made 9 quarts with maybe a 1/4 c. leftover. (which worked out good for a taste test :) even though it was too late to realize that 1 T. of pepper was too much for my liking, so I made recipe now to say 1/2 T.)
Here it is getting ready to boil
I LOVE my Tupperware 12 qt stockpot, it worked PERFECT!
Here's the first batch that came out of the pressure cooker...They all sealed!
It's crazy when I look at the 9 jars sitting there, how many hours of work it was & it doesn't seem like very much stuff...but it will REALLY make handy dinners in a dash this fall/winter. Just add some ground beef, or left over pot roast, rice, or noodles, barley, &/or more tomato juice-be creative!
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That looks Yummy!!
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