| | Directions | | In large kettle cook meat, vegetables and salt for 15 to 20 minutes or until thoroughly blended. Drain off fat. Pack in jars leaving 1 inch head space (may add water to fill). Adjust lids. Process in pressure cooker at 12 lbs pressure for 75 minutes for pints and 90 minutes for quarts. Makes 10 - 11 quarts. |
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| Ingredients | | - |  | 16 pounds ground beef |
| - | | 8 cups chopped celery |
| - | | 8 cups chopped onion |
| - | | 4 cups chopped green peppers |
| - | | 3 tablespoons preserving salt |
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