Step 1

Choose only ingredients that are approved for canning (no flour, dairy, cheese, bread or thickeners).

Step 2

Prepare Ingredients as you would for canning them individually. Vegetables: Wash, peel if needed, and chop. Pre-cook dense vegetables like carrots. Meat: Cook until tender, remove excess fat and bones, then cut into bite-sized pieces. Brown ground meats. Fish/Seafood: Cut into small chunks, fish bones can remain. Beans: Fully rehydrate by soaking overnight.

Step 3

Combine Ingredients: Mix prepared solids in a large pot. Add enough liquid to cover plus 2-3 inches. Bring to a boil, simmer for 5 minutes. Add herbs and spices.

Step 4

Fill Jars: Use a slotted spoon to fill jars halfway with solids. Add hot liquid, this time filling the jar to nearly the top, leaving 1-inch headspace. The jars should be half solids, and the remaining space is filled with broth/water. Remove air bubbles, wipe rims, and secure lids.

Step 5

Process in pressure canner: 60 minutes for pints, 75 minutes for quarts. For seafood recipes, process both pints and quarts for 100 minutes. Adjust pressure for altitude (see notes).

Step 6

Cool and Store: Allow jars to cool completely before checking seals. Store sealed jars in a cool, dark place.

Step 7

Choose only ingredients that are approved for canning (no flour, dairy, cheese, bread or thickeners). With hearty meals, you cannot use dry beans, leafy greens, winter squash, sweet potatoes, or creamed corn. Those are only allowed in brothy meals with half filled jars.

Step 8

Prepare ingredients as you would for brothy meals above.

Step 9

Combine Ingredients: Add all prepared solids to a large pot, cover with hot broth. Bring to a boil, simmer for 5 minutes.

Step 10

Fill Jars: Pack jars with solid ingredients to 1-inch from top. Add hot broth to maintain 1-inch headspace. Remove air bubbles.

Step 11

Process in pressure canner: 75 minutes for pints, 90 minutes for quarts. For seafood recipes, process pints only for 100 minutes. Adjust pressure for altitude (see notes).

Step 12

Cool and Store: Let jars cool completely. Check seals before storing in a cool, dark place.