Taco Soup for Canning

Taco Soup for Canning

Yield 7 quarts, plus a little for lunch

1 dry cup each of pinto beans, red beans, Peruano beans, and black beans, soaked overnight and rinsed, or boiled and soaked for one hour,, and drained and rinsed. 

3 pounds ground beef, cooked and rinsed

Mix together:

2 green bell peppers, diced
1 yellow onion, diced small
6 Tbsp taco seasoning
32 oz tomato sauce
28 oz canned diced tomatoes
2 Tbsp black pepper
1 Tbsp salt

32 oz frozen corn

2 cups water or broth

In each jar, layer meat, tomato/spice/veggie mixture, corn until almost 3/4 full.  Add broth until 1.5” headspace.  Clean rims, add lids and rings. Pressure can at 10# pressure for 90 minutes.