One of the greatest things about preserving your food is making your own food to eat later on! You can control the ingredients, use up what you have on hand, and make delicious food such as this Vegetable Soup. I also like that I can make this recipe in pint jars for work lunches and quart jars for a quick supper. Vegetable Soup based from a recipe in Ball Blue Book of Preserving 2 quarts chopped, peeled cored tomatoes (about 12 large) 1.5 quarts cubed and peeled potatoes (about 6 medium) 1.5 quarts 3/4-inch sliced carrots (about 12 medium) 1 quart whole kernal corn, uncooked 2 cups 1-inch sliced celery (about 4 stalks) 2 cups chopped onions (about 2 medium) 1/5 quarts water Salt and pepper (optional, as you want) Feel free to play around with the vegetables a bit. I would make sure to keep the tomatoes, but I think the other vegetables can be switched to taste. The original recipe called for 1 quart of lima beans which I did not add because I did not have any on hand.