Ingredients:

  • 4 cups (600g) Potatoes, peeled and cubed
  • 3 cups (450g) Carrots, sliced into coins
  • 2 cups (300g) Corn kernels
  • 2 cups (300g) Green beans, 1-inch pieces
  • 2 cups (300g) Shelled peas or lima beans
  • 1 cup (150g) Celery, chopped
  • 1 cup (150g) Onions, diced
  • 3.5 quarts (3.3L) Low-sodium stock
  • 7 tsp (35g) Sea salt
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1/2 tsp Black peppercorns
  • 7 Bay leaves

Instructions:

  1. Wash all vegetables thoroughly in cold water. Note: Removing dirt reduces the bacterial load before processing.
  2. Peel and cube the 600g of potatoes into 1/2 inch pieces.
  3. Slice the 450g of carrots into uniform coins until they look like bright orange buttons.
  4. Chop the onions, celery, and green beans into bite-sized pieces.
  5. Distribute the raw vegetables evenly among 7 sterilized quart jars.
  6. Add 1 teaspoon of sea salt and 1 bay leaf to each jar.
  7. Divide the thyme, oregano, and peppercorns equally across the jars.
  8. Pour the hot stock into each jar using a funnel until the liquid hits the 1 inch headspace mark.
  9. Remove air bubbles with a plastic spatula until no more pockets of air rise to the top.
  10. Wipe the jar rims with a damp cloth and screw on the lids to finger tight.
  11. Place jars in the pressure canner with 2-3 inches of water.
  12. Process at 10 or 11 lbs of pressure (adjust for altitude) for 90 minutes.
  13. Let the pressure drop naturally until the vent lock clicks down.