Ingredients
Scale
- 6 tablespoons minced garlic
- 2 onions (or 2 half-pint jars of caramelized onions)
- 2 cans diced tomatoes with juice
- 4 tablespoons Worcestershire sauce
- 2 quarts chicken broth
- 2 tablespoons brown sugar
- 1/2 teaspoon pepper
- 2 cans beans (lima beans or a combination of pinto and northern beans)
- 2 cans corn (or 1-2 cups dehydrated corn)
- 4 teaspoons salt
- 3 cups barbecue sauce
Instructions
- Prepare Your Pressure Canner: Set up your pressure canner according to the manufacturer's instructions.
- Gather Ingredients: Ensure you have all your ingredients ready before starting.
- Cook Soup Until Boiling: There is no need to cook it extensively beforehand as it will finish cooking during the canning process.
- Fill Jars Properly: Follow the “Half Solids, Half Liquids” rule for safe canning of soups. Use a strainer spoon to fill each jar halfway with solid ingredients from the soup. Using a ladle, press down gently on the surface of the soup so that liquid fills the ladle. Ladle this liquid into each jar, leaving 1-inch headspace.
- Wipe Rims & Seal Jars: Wipe rims clean with a damp cloth or towel, ensuring no debris remains which could prevent proper sealing. Place lids on the jars and secure the rings to fingertip tight.
- Processing Time: Place filled jars into preheated pressure canner. Follow recommended processing times for canning soup—pints (60 minutes) or quarts (75 minutes). Once processing time is complete, remove jars from canner and set on counter. Do not distrub for 12-24 hours.
- Check Seals & Store: Check that all lids have sealed properly. Wipe down the jars, and store your Brunswick stew in a cool, dark place.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 1 hours