Stew Vegetables

• sliced carrots6 cups
• peas↗4 cups
• cut green beans4 cups
• cubed and peeled white potatoes3 cups
• quartered small onion2 cups
• sliced celery2 cups
• chopped sweet red peppers2 cups
• minced parsley1⁄4 cup
• salt↗2 tablespoons
• pepper↗1 tablespoon
• chicken stock or 3 quarts vegetable stock↗3 quarts

Step-by-step instructions

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.