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Beef Vegetable Soup Canning Recipe

Ingredients

1 1/2 Lbs stewing beef, cut into small cubes

1 quart beef broth

2 carrots, peeled and chopped

2 ribs celery, chopped

2 small onions, chopped

2 large potatoes, peeled and cubed

28 oz canned diced tomatoes

1 cup peas, fresh or frozen

2 teaspoons salt

1 Tablespoon sugar

1/2 teaspoon black pepper

1 1/2 teaspoons Italian seasoning

1/2 teaspoon dry thyme

1/2 teaspoon dry rosemary

1/2 teaspoon dry marjoram

Olive oil

Instructions

Heat up some olive oil in stock pot. Brown the cubed beef. Optionally deglaze the pot with some broth or red wine.
Add the rest of the ingredients to the pot. Bring to a boil and then reduce heat to a simmer. Simmer for about 10 minutes.
Prepare jars. Using a slotted spoon or similar, fill the jars half-way with solids (meat, vegetables). Then fill the jars the rest of the way with liquid (broth), making sure to leave 1 inch of headspace.
De-bubble jars and wipe rims. Put on lids and rings.
Prepare your pressure canner per its manufacturer's instructions. Process jars at 10 Lbs of pressure if using a weighted canner (or 11 Lbs of pressure if using a dial/gauge canner). Process quart jars for 90 minutes, or pints for 75 minutes (make necessary time adjustments if you are at high altitude).
jan's canning