Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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Save Vegetables
When canning by the cold-pack method, it sometimes is difficult to have enough vegetables to fill all the jars the canner will hold. Fill the extra jars with materials for soup stock, such as onions, carrots, the outer leaves of celery, parsley and a few beans. The process is the same as in canning other vegetables, and in the Winter these vegetable mixtures, with bits of cold beef, gravy and rice added, will furnish a delicious soup.
As some members of the family do not care for carrots and turnips, I cut these vegetables into large pieces and remove them before making the soup. They are then used as a separate vegetable the following day. -Mrs. J. H. B., Watertown, S. Dak.