Canned Vegetable Soup

This recipe comes from Jeff's Grandma Jansen.  It is a great soup to have on hand.  When I am gone over the lunch hour, Jeff will grab a jar of soup and heat it up.  It's really handy for him.  Now, I will be honest with you, it is very time consuming to can this but once the job is done, it's worth the effort.  

 

Make juice from a 5 gallon bucket of tomatoes (or 10-11 quarts of premade juice)
Cook 2 cups regular rice until tender (about 15 minutes).  Stir into juice immediately.

Cut in small pieces and cook each of these vegetables separately until tender:
1 quart each:
carrots
peas
green beans
1 bunch celery
onions
potatoes
corn
large can kidney beans

Drain all except kidney beans.  Mix into tomato juice, add very scant 1/2 t. salt and 1 T. sugar to each quart jar.  Fill each jar just over 1/2 with mixture (which will be mostly juice).  When you get to the veggies which have sunk to the bottom of your pan, fill the remainder of the jar with the veggies.  Hot water bath for 2 hours or if you want to pressure can use 10# pressure for 40 minutes.