Wash the beets.  Leave two inches of the top and all the tail on the beets while blanching.  Blanch for five minutes, then cold-dip.  Next scrape off the skin, top and tail.  The tops can be put right into the soup too.  Any surplus tops can be steamed with the spinach and can be treated similarly.

Blanch corn on the cob five minutes.  Cold-dip.  Cut the corn from the cob, cutting from tip to butt end.  Add the corn to the other vegetables.  Add no water.  Pack the mixed vegetables into clean glass jars; add one level teaspoonful of salt to every jar; partially seal; cook one hour and a half in wash-boiler or other homemade outfit.  At the end of that period remove jars from canner, seal tight, and the work is done.

Of course you are interested in the cost of this soup.  Most of the ingredients came right from our garden.  We had to buy the okra and the red peppers, but I figured everything just as if I had to buy it from the market; and on this basis, the cost of our soup would have been only seven and a half cents a can.  We canned it in tin, using size Number Two, which is the same as pint size in glass jars.

Another vegetable soup without stock, dried beans and peas being used, is made as follows: 

Soak six pounds of Lima beans and four pounds of dry peas over night.  Boil each thirty minutes.  Blanch sixteen pounds of carrots, six pounds of cabbage, three pounds of celery, six pounds of turnips, four pounds of okra, one pound of onions, and four pounds of parsley for three minutes and dip in cold water quickly.  Prepare the vegetables and chop into small cubes.  Chop the onions and celery extra fine.  Mix all of them thoroughly and season to taste.  Pack in glass jars or tin cans.  Fill with boiling water.  Partially seal glass jars.  Cap and tip tin cans.  Process ninety minutes if using hot-water-bath outfit or condensed-steam outfit; sixty minutes if using water-seal outfit or five-pound steam-pressure outfit; forty-five minutes if using pressure cooker.

In many homes cream of tomato soup is the favorite.  To make this soup the housewife uses a tomato pulp and combines it with milk and seasonings.  You can can a large number of jars of this pulp and have it ready for the cream soup.  To make and can this pulp follow these directions: 

Tomato Pulp.  Place the tomatoes in a wire basket or piece of cheesecloth and plunge into boiling water for one and a half minutes.  Plunge into cold water.  Remove the skins and cores.  Place the tomatoes in a kettle and boil thirty minutes.  Pass the tomato pulp through a sieve.  Pack in glass jars while hot and add a level teaspoonful of salt per quart.  Partially seal glass jars.  Sterilize twenty minutes if using hot-water-bath outfit or condensed-steam outfit; eighteen minutes if using water-seal, or five-pound steam-pressure outfit; fifteen minutes if using pressure-cooker outfit.

Soup Stock.  To make the soup stock which is the foundation of all the stock soups, use this recipe: