3 Pounds lean beef cut into 1/4 inch pieces
(not necessary for all the vegens out there )
6 Cups water
2 Teaspoon Salt
1/2 Teaspoon pepper
2 Cloves garlic minced
1 Bay leaf
1/3 Cup pearl barley or rice
1 Quart chopped tomatoes
4 Sliced celery stalks
4 Sliced carrots
1 Cup chopped onions
1/2 Head shredded cabbage
1 Pound red kidney beans
Above will make 14 pints
Use a large heavy pan
Combine beef( ), water, salt and pepper
Bring to boil, spoon of scum, add garlic and bay
Cover and simmer for 75 minutes
Add the all the of the vegetables
Simmer for about 20 minutes
Vegetables will cook more while canning
Put in jars with 1/4 head space
Pressure Cook pints 1 hour and 45 minutes
Remove jars to cool on newspapers
& enjoy