Canned Stew

Ingredients:

• carrots
• potatoes
• onions
• celery
• 1 T Pearl Barley (per quart)
• 1 T Parsley (per quart) (I used dried parsley)
• 1 T Bouillon (beef or chicken) (per quart)
• 1/4 salt (optional - I used garlic salt) (per quart)

Directions: In large bowls --- cut, chop or slice the following: Potatoes, carrots, celery, onion (A food processor works great for the carrots and celery & don't forget to keep the potatoes covered with water so they don't brown). In a clean quart size canning jar add: pearl barley, parsley, bouillon, salt (optional). Then using a LARGE handful of each, add the following: onion, celery, carrots, and potatoes.Cover all ingredients with boiling water leaving 1 inch head space. Wipe rim with clean dish cloth, top with lid & ring then process in a Pressure Canner for 30 Minutes at 12 pounds of pressure.