2 pounds ground beef
2 quarts bite-size pieces of peeled potatoes (about 3-1/2 pounds)
1-1/2 cups peeled and sliced carrots (about 2 large)
2 cups chopped celery (about 4 stalks)
1 cup chopped onion
1 can (15 ounces) tomato sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
16-1/2 cups water
Canning salt
Crumble ground beef and cook until browned. Drain excess fat. Combine all but the salt in a large stock pot. Add 16-1/2 cups water and bring to a boil. Boil 5 minutes. Divide solids evenly between 7 clean, hot quart jars. Jars will be about half full. Add 3/4 teaspoon canning salt to each jar. Ladle cooking liquid into each jar leaving 1-inch headspace. If needed, add boiling water to bring each jar up to the 1-inch headspace. Wipe jar rims with a vinegar-soaked cloth or paper towel. Put on warm lids and canning rings. Process in a pressure canner according to the charts below:
| Weighted gauge canner | |||
| Processing time | Altitude 0-1000 feet | Above 1000 feet | |
| Pints | 75 minutes | 10 lb | 15 lb |
| Quarts | 90 minutes | 10 lb | 15 lb |
| Dial gauge canner | |||||
| Processing time | 0-2,000 ft | 2,001- 4,000 ft | 4,001 – 6,000 ft | 6,001- 8,000 ft | |
| Pints | 75 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Quarts | 90 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
Makes 7 quarts.
Instructions and processing times based on guidelines and recommendations from Ball and The National Center for Home Food Preservation.
Recipe adapted from “Home-Canned Hamburger and Potato Soup Recipe” by Jenny Underwood
