-
Combine everything into a large stock pot and bring to a simmer – simmering for 15 minutes.
-
Ladle into hot sterilized pint jars, leaving ¼ inch at top, put on flat tops and screw lids tightly.
-
Heat up water to boiling in deep stock pot or canning water bath pot.
-
Place in stock pot 3 at a time (do not overcrowd) and water bath for 15 minutes.
-
Take out and allow to cool in a draft free place.
-
Make sure lids are sealed. If so, keep in pantry that is not too hot, for up to a year.