Canning Vegetable Beef Soup

This recipe is per quart jar.

15g barley

100g stew beef

35g onion, chopped

75g mixed veggies, frozen

100g potatoes

Layer jar with ingredients, then fill with broth or water*.

*if you fill with water, add 1t salt.

Get all your ingredients prepared and set out for easy assembly.

Weigh everything so that each jar is consistent with the next.

Put the lids on, fingertip-tight.👍 Don't twist your wrist.👎

Fill your pressure canner with 2"-3" of water.

Unlike water bathing, you do not fill the pan with water to cover the lids. Pressure canning needs less water.

Put on the lids. Make sure that the arrow on your All American canner lid lines up with the marker on the pan.

Tighten down your lid and turn the heat on high. When steam comes out of the spout, set your timer for 7 minutes. When the timer goes off, add your weight*.

Once the weight starts to rock, turn your heat down** to medium high and set your timer for 70 minutes.

*I am at 1100 feet so I use the 15 lb weight.

**adjust your heat to keep your pressure gauge at the correct weight. Mine is 15 lbs or 250 degrees F.

When the timer goes off, turn off the stove and allow the pressure to come down to zero before you remove the weight.

After the pressure comes down to zero (everything is still very hot), unlock the lid and open it by tilting the lid away from you to ensure that the steam that escapes doesn't burn you.