A great soup from the Ball Newletter.
Servings: 4 quarts or 9 pintsPrep Time: 30 minutes Cook Time: 1-1/2 to 2 hours
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.
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