Blanch corn on the cob five minutes. Cold-dip. Cut the corn from the
cob, cutting from tip to butt end. Add the corn to the other
vegetables. Add no water. Pack the mixed vegetables into clean glass
jars; add one level teaspoonful of salt to every jar; partially seal;
cook one hour and a half in wash-boiler or other homemade outfit. At
the end of that period remove jars from canner, seal tight, and the
work is done.

Of course you are interested in the cost of this soup. Most of the
ingredients came right from our garden. We had to buy the okra and the
red peppers, but I figured everything just as if I had to buy it from
the market; and on this basis, the cost of our soup would have been
only seven and a half cents a can. We canned it in tin, using size
Number Two, which is the same as pint size in glass jars.

Another vegetable soup without stock, dried beans and peas being used,
is made as follows:

Soak six pounds of Lima beans and four pounds of dry peas over night.
Boil each thirty minutes. Blanch sixteen pounds of carrots, six pounds
of cabbage, three pounds of celery, six pounds of turnips, four pounds
of okra, one pound of onions, and four pounds of parsley for three
minutes and dip in cold water quickly. Prepare the vegetables and chop
into small cubes. Chop the onions and celery extra fine. Mix all of
them thoroughly and season to taste. Pack in glass jars or tin cans.
Fill with boiling water. Partially seal glass jars. Cap and tip tin
cans. Process ninety minutes if using hot-water-bath outfit or
condensed-steam outfit; sixty minutes if using water-seal outfit or
five-pound steam-pressure outfit; forty-five minutes if using pressure