Wash tomatoes, potatoes, carrots, lima beans, corn, and celery under cold running water; drain.
To peel tomatoes, blanch 30 to 60 seconds in boiling water. Immediately transfer to cold water. Cut off peel and core tomatoes. Chop tomatoes; measure 2 quarts chopped tomatoes.
Peel potatoes. Cut potatoes into 1/2 inch cubes; measure 1 1/2 quarts of cubed potatoes.
Remove stem end from carrots and peel. Slice carrots 1/4 inch thick; measure 1 1/2 quarts sliced carrots.
Cut corn off the cob, starting at the small end and moving downward o the stem end; measure 1 quart of whole kernel corn.
Remove leafy tops and root ends from celery. Cut celery into 1-inch slices; measure 2 cups sliced clery.
Peel the onion and cut off the root end. Chop onions; measure 2 cups chopped onions.
Combine all ingredients, except salt and pepper, in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer (180 degrees). Simmer for 15 minutes. Season soup with salt and pepper to taste, if desired.
Ladle hot soup into clean hot jars, leaving 1-inch headspace. Remove air bubbles. Clean jar rim. Center the lid on the jar and adjust the bad to fingertip-tight. Place jar on the rack in pressure canner containing 2 inches of simmering water (180 degrees) Repeat until all the jars are filled.
Place the lid on the pressure canner and turn the lid to the locked position. Adust heat to medium-high. Vent steam for 10 minutes. Put the weighted gauge on the vent; bring pressure to 10 pounds (psi) Process pint jars 55 minutes or quart jars for 1 hour and 25 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes remove the lid. Let jars cool 10 minutes in the canner. Remove jars with jar lifter from canner and place on a towel-covered countertop. Do not retighten bands if loose. Allow to cool for 24 hours. Check seals and then label with name and date. Store in a cool dark pantry.