Stew Vegetables - cooking recipe

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

Preparation

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.