Step 1

Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.

Step 2

In a large pot, cook beef and sausage making sure to crumble meat apart. Remove grease when cooked. Add garlic, seasonings, peppers and onions. Turn off heat. (Do not cook peppers and onions)

Step 3

Bring water to boil either in a pot or with a kettle

Step 4

Fill jars with meat mixture leaving 1-inch headspace, Add a tsp of bouillon to each quart or 1/2 tsp to each pint, fill with hot water to 1-inch headspace, remove air bubbles (adding more water if need to have 1-inch headspace), wipe rims, Place on lids and rings fingertip tight. Add jars directly to simmering pressure canner.

Step 5

Process quarts for 90 minutes and process pints for 75 minutes.

Step 6

To Use: Pour contents of jar into a pan and cook on medium heat until broth evaporates, a tbsp of butter can be added to crips up the meat. Serve on buns with swiss or provolone cheese if desired. This can also be served with some au jus.