This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
It is well for the thrifty housewife to know the economy of using left-overs from her vegetable canning for soup mixtures. Odds and ends which otherwise might be discarded may be combined and put up in jars. These vegetable combinations are most satisfactory when used with a good meat soup stock, or when used alone for a light soup. Various good mixtures, depending on the individual taste, will occur to the housewife as she works and is guided by the left-overs at hand.
Combinations of tomatoes, beans, peppers, okra, corn, and onions, flavored to taste, can all be used. A pint of vegetable soup mixture added to two pints of clear meat soup stock in the winter makes a good luncheon dish. In packing mixtures, be sure vegetables of strong flavors, like onions, carrots, peppers, etc., are used for piquancy, and not as a foundation.
Follow general directions for all canning. Blanch and plunge each vegetable separately. Then combine, add salt, a teaspoon to a quart, and process the length of time required for the vegetables according to the time schedule. Use the longest processing period given for a vegetable when used alone. When combining corn and tomatoes, however, the acidity of the tomatoes helps to keep the corn, and it is not necessary to process four hours, as is given in the table for the processing time for corn. Two hours is all that is necessary.
After blanching, cut carrots and celery into small cubes. Cut string beans small and add peas. Mix all together. Put into jars, fill within one inch of top with hot water, add salt. Adjust rubber, cover, and seal lightly. Process three hours.
Cut fresh, green okra into thin slices. Blanch for four minutes. Blanch corn five minutes and cut from cob. Measure equal quantities corn and okra, combine, and add three times as much tomatoes, peeled and cut in halves. Mix all together well. Add salt, a teaspoon for each quart, and process two hours.
A good combination is two cups small Lima beans, one quart of strained, thick tomato pulp, and one cup of okra, cut fine. Add sugar, salt, paprika, and onion juice for flavoring. Put in jars and process two hours.
Peel tomatoes and boil twenty minutes. Strain through a fine sieve, being sure to get all the pulp. To each pint add two tablespoons of cooked rice, bit of bay leaf, one whole clove, if liked, and salt to taste. Pour into jars and process one and one-half hours.
Wash ripe tomatoes, cut up and put in a preserve kettle, and cook until tender. Strain through a colander and return to fire, and cook down to one-third the original bulk. Put in jars and proceed according to general directions for canning tomatoes, on page 24.
2 quarts thick tomato pulp
1/2 teaspoonful salt
1 medium-sized onion, chopped
1 teaspoonful sugar
2 tablespoonsful chopped, sweet red peppers
Tomato purée may be made from small or broken tomatoes. Cut the tomatoes into fourths, and cook them until the pieces become broken and soft. Press the pulp through a sieve, discarding only the seeds and the skins. Add the onion, the pepper pulp, and the seasoning to the strained pulp, and cook the mixture until it is of the consistency of catsup. It is necessary to stir it frequently, in order to keep it from burning. Pour it into jars, adjust rubbers, and seal lightly. Process twenty-five minutes in a hot water bath. Seal, and invert to cool. The purée may be thinned and used for soup or sauce.