RECIPE SUBMITTED BY:Kim Freshour Burgy
for the roast beef, we just layered in the veggies we like in our roast beef–> onions, celery, potatoes and carrots..then I put in a generous portion of the roast beef…remember for this fill the jar NO more than 3/4 full–then fill the rest with broth; I buy the low fat/low sodium beef broth at w-mart–for every box of broth I add in 4 qts water and bring to a boil ..I made a lg batch and used 2 boxes of broth, if you see you’re running short on broth midway just add a bit more water.
Canning any soups require times/temps for meat
90 minutes in pressure canner at 10-11 lbs
75 minutes for pints
If you enjoyed this article, please consider sharing it!
