The Prepper's Bible: A Prepping Guide To surviving With Your Family | Techniques For Self-Sufficiency, Food Storage, Dry Goods & Preserves; Live Off The Grid in The Face of Societal Collapse. by Dunton Cory

Author:Dunton, Cory
Language: eng
Format: epub
Published: 2022-04-04T00:00:00+00:00

Per Serving:

Calories 230| Fat: 6.5g| Carbs: 15.6g| Fiber: 2.9g| Protein: 26.7g

VEGETABLE STEW

Prep Time: 15 mins.| Cook Time: 10 mins.| Canning Time: 55 mins.| Serves: 14

✓ 4 lb. tomatoes, cored and chopped

✓ 2 C. lima beans

✓ 2 C. uncooked corn kernels

✓ 6 medium potatoes, peeled and cubed

✓ 12 medium carrots, peeled and sliced

✓ 1 C. celery stalk, sliced

✓ 2 medium onions, chopped

✓ Salt and ground black pepper, as required

✓ 3 C. water

In a stockpot, add all ingredients over medium-high heat and cook until boiling.

Now set the heat to low and cook, uncovered for about 4-5 minutes.

In 7 (1-pint) hot sterilized jars, divide the stew, leaving about ½-inch space from the top.

Slide a small knife around the insides of each jar to remove air bubbles.

Wipe any trace of food off the rims of jars with a clean, moist kitchen towel.

Carefully place the jars in the pressure canner and process at 10 lb. pressure for about 55 minutes.

Remove the jars from pressure canner and place onto a wood surface several inches apart to cool completely.

After cooling with your finger, press the top of each jar’s lid to ensure that the seal is tight.

Store these canning jars in a cool, dark place for up to 6 months.

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