Savory Chicken Vegetable Soup

Place in a large pot and bring to a simmer:

24 cups chicken broth

3 cloves garlic, chopped

1 1/2 teaspoons basil

1 1/2 teaspoons celery salt

3/4 teaspoon ginger

3 Tablespoons soy sauce

3 cups carrots, shredded or diced

3 cups potatoes, diced

3 cups cut green beans

3 cups peas

3 cups corn kernels

3 large tomatoes, diced

6 cups chicken, cooked and chopped

2 small onions, diced

2 teaspoons salt, to taste

Ladle hot soup into sterile quarts jars. Wipe rims, adjust caps. Process 90 minutes at 15 pounds pressure in a steam pressure canner.

Yield: 14 quarts with a bit left over for your supper. May be frozen instead of canned, if desired.

REALLY GOOD!

Chopped (ground) Meat

Grind fresh meat in a food processor, or meat grinder. Sear meat in a hot skillet. add 1-1 1/2 cups boiling water, broth or tomato juice for each quart of chopped meat. Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired. Pack hot meat and liquid into sterile jars, leaving 1 inch head space. Remove air bubble, wipe rims, and adjust caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure canner.

Meats recommended: Beef, lamb, mutton, veal venison

To serve: use canned chopped meat for casseroles, baked hash, or stuffing sweet peppers.

Yield: varies