Vegetable soup, canning

In 4 to 6 quart Kettle or Dutch oven combine tomatoes, water, bouillon, Worcestershire, chili powder, and 2 teaspoons salt, heat through.

Add vegetables to a soup mixture, boiling 5 minutes.

Pour hot soup in the hot jars leaving 1 inch headspace. Adjust lids. Process in pressure canner at 10 lb per pint 55 minutes, quarts 85 minutes. Makes 6 pints.

If omit beans one batch makes 4 quarts.