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Stew Vegetables

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“This is plum full of vegetables and can be canned using a pressure cooker. You can use this recipe to make Herb Crusted Vegetable Stew.”
READY IN:
1hr
YIELD:
7 quarts,about
UNITS:
US

Ingredients Nutrition

  • 6 cups sliced carrots
  • 4 cups peas
  • 4 cups cut green beans
  • 3 cups cubed and peeled white potatoes
  • 2 cups quartered small onion
  • 2 cups sliced celery
  • 2 cups chopped sweet red peppers
  • 14 cup minced parsley
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 3 quarts chicken stock or 3 quarts vegetable stock

Directions

  1. Combine all ingredients in a large saucepot.
  2. Bring mixture to a boil; reduce heat and simmer 5 minutes.
  3. Ladle hot vegetables and broth into hot jars, leaving 1-inch headspace.
  4. Adjust two-piece caps.
  5. Process 40 minutes at 10 pounds pressure in a steam-pressure canner.
  6. Yield: about 7 quarts.

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