Southwestern Vegetable Soup

The Ball Newletter came out today and includes this wonderful recipe for canning.  For more details, pics and addtional tips, you will find them here: http://editor.ne16.com/alltris…..nsoup.html

6 cups whole kernel corn, uncooked

4 cups chopped, peeled, cored tomatoes

2 cups chopped, cored, husked tomatillos

1 cup sliced carrots

1 cup chopped onion

1 cup chopped sweet red pepper

1 cup chopped sweet green pepper

3/4 cup chopped and seeded long green pepper

1/4 cup chopped and seeded hot pepper

3 Tbsp minced cilantro

2 tsp chili powder

1 tsp cayenne pepper

1 tsp black pepper

1 tsp salt

6 cups tomato juice

1 cup water

4 tsp hot pepper sauce

Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 15 minutes.

Ladle hot soup into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process pints 55 minutes and quarts 1 hour and 25 minutes at 10 pounds pressure in a pressure canner, adjusting for altitude.