Stew Vegetables

Ingredients

• 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
• 1/4 cup minced parsley
• 2 tablespoons salt
• 1 tablespoon pepper
• 3 quarts chicken stock or vegetable stock

Directions

1. 1

   Combine all ingredients in a large saucepot.

2. 2

   Bring mixture to a boil; reduce heat and simmer 5 minutes.

3. 3

   Ladle hot vegetables and broth into hot jars, leaving 1-inch headspace.

4. 4

   Adjust two-piece caps.

5. 5

   Process 40 minutes at 10 pounds pressure in a steam-pressure canner.

6. 6

   Yield: about 7 quarts.