STEW VEGETABLES

Stew Vegetables image

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.

Provided by Sharon123

Categories Stew

Time 1h

Yield 7 quarts,about

Number Of Ingredients 11

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 3 quarts vegetable stock

Steps:

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

Nutrition Facts : Calories 374.5, Fat 5.8, SaturatedFat 1.5, Cholesterol 12.3, Sodium 3038.7, Carbohydrate 63.5, Fiber 12.7, Sugar 21.8, Protein 19.5

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