Canning vegetable soup minus one.

I love to can. I follow Canning Granny and I've used several of her recipes. After canning oranges and grapefruits from her recipes, I knew they were true, tried, and tasted. 

So we decided to try her grab and go vegetable soup, with a couple of exceptions. 

Granny used hamburger, the blacksmith wanted chunks of beef. I used a 2 1/2 lb chuck roast. I cubed it,  placed it in my 4 qt. pressure canner, added 4 cups water, salt, and pepper. It was then pressured cooked for 12 minutes. That produced nice, tender beef. 

I used 4 potatoes, 2 stalks of celery, 2 carrots, 1 onion, and about a quarter head of cabbage. I used the strained beef broth and brought this to a boil. It then cooked about 10 minutes. 

After that I added 2 pints of tomato juice, 1/2 c quick cooked barley, a package of our frozen corn and a tablespoon of beef soup seasonings, and a little more water (I just didn't measure it). I waited for the entire pot to come back to a boil.  It was then ladled  into pint jars. 

It was  pressure cooked in the big canner for 75 minutes at 15 pounds of pressure. 

We now have 9 pints of beautiful vegetable soup. 

MINUS the fresh green beans that I spent 47 cents on. They were hiding in the refrigerator!