1T oil
2 cloves garlic
2 bunches celery
1 small bag carrots
2-3 c sweet peppers
2 large onions
3 c corn
chopped roast beef from slow cooker, with drippings
2 quarts beef stock (or more if liquid is needed)
1 can diced tomatoes
salt and pepper to taste
2-3 t canning salt
4-5 yukon gold potatoes
1/2 head cabbage
1-2 quarts home canned tomato sauce
1-2 c sugar (start with 1 and add to taste)
4-5 T chili powder
1 t celery salt
Saute garlic in oil. Add celery, carrots, peppers and onion. Drizzle with small amount of oil. Cook for 5 minutes. Add corn, roast, beef stock, tomatoes, salts and pepper. Heat to a simmer. Add potatoes, cabbage and tomato sauce. Add sugar, chili powder and celery salt. Only heat to a simmer so the potatoes and cabbage do not cook through. Taste test and add additional sugar, salt or chili powder.
Fill quart jars to 1 inch head space. Process at 15 lbs for 90 minutes.
This is a recipe from a youtube video by Janie Pendleton with some personal modifications.
