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964515 -- CANNED VEGETABLES FOR SOUPS

5 lb. potatoes, diced
10 or so carrots, scraped and sliced
1 bunch celery, diced or cut up
3 big onions, cut up
Put all of the above in a large kettle or roaster and mix well. Add to
sterilized jars with 1/2 teaspoon canning salt to quart jars. Fill jars with
cold water, remove bubbles with a knife, wipe jar tops and put on lids and
covers. Process for 3 hours in boiling water bath. Then, when you're ready for
soup or beet hash, cook you meat and dump a jar in the juice and meat and your
soup's ready. OR for hash, just drain a jar, add beets and warm up in a fry pan
with butter.
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