Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare pressure canner. heat 14 pint jars and lids in simmering water until ready for use. do not boil. set bands aside. combine all vegetables in a large saucepot. add water. bring to a boil. reduce heat and simmer 5 minutes. season with salt and pepper, if desired. ladle hot soup into hot jars leaving 1 inch headspace. remove air bubbles. wipe rim. center hot lid on jar. apply band and adjust until fit is fingertip tight. process filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. remove jars and cool. check lids for seal after 24 hours. lid should not flex up and down when center is pressed.

Target recipe: simmer stock ingredients for an hour or two. heat oil in soup pot and saute onions and celery on med. high heat until onions are transluscent. add stock, carrots and potatoes. simmer until carrots are tender and potatoes start to break down (about 1/2 hour to an hour). add water to desired consistency. remove a few cups and puree with a blender and return to pot. salt and pepper to taste. add additional vegetables and simmer about 20 minutes until vegetables are tender. serve.