Brunswick Stew
*I know this is a main dish, but if you're going to make it, you're
going to make a lot! So I have included canning instructions2 quarts snap beans, with liquid
2 quarts whole kernel corn, with liquid
5 lbs. potatoes, peeled and cubed
6 large onions, chopped
4 cups carrots, diced
1 full stalk celery, minced
1 gallon cut up or stewed tomatoes
Any leftover vegetables, rice and cooked de-boned meats you have in freezer
2 pounds boneless beef, cooked and shredded
2 pounds boneless pork of any kind, cooked and shredded
2 pounds chicken, cooked, de-boned and shredded
1/4 cup seasoning salt
2 teaspoons minced garlic
2 teaspoons thyme
1/2 cup Worcestershire sauceCombine all ingredients in oversized heavy cooking pot, adding enough water as needed to cover meat and vegetables. Bring slowly to a simmer, stirring often to prevent sticking, then allow to simmer, stirring very often, until stew is thickened and meat and vegetables are almost cooked apart. Ladle into hot sterilized quart jars, allowing 1 inch headroom, seal and process in pressure canner at 10 pounds pressure for 60 minutes. Allow canner to cool naturally before removing to draft free area. Allow jars to cool overnight before checking seals and tightening rings. Quantities may vary depending on amount of vegetables and liquids added but figure on at least 12 quarts.
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