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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.
- 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.