Seasoned Ground Beef

4 lbs. lean ground beef
1 1/2 cups onion, diced
2 cloves garlic, diced
2 cups tomato juice
1 1/2 cup water mixed with 1 Tbsp beef broth powder
Herbamare & pepper to taste

Brown meat and onions. Add garlic and cook slowly until tender. Skim off excess fat if needed. Add remaining ingredients and simmer 15-20 minutes until sufficiently heated. Pack hot into hot jars, (to avoid breakage), leaving 1 inch head space. Pressure pints 75 min on second red ring (or 10 lbs of pressure), quarts 90 minutes at second red ring (or 10 lbs of pressure).

Let them sit until cooled. Can unscrew the lid and wipe down. Date and label the jar lid.

(Makes about 4 pints with about 1 1/4to 1 1/2 cups extra. Can use immediately or put in freezer.

** Make sure jars do not touch in the pressure canner/cooker. Also, add about 1 to 1 1/2 inches of water into the pressure canner/cooker and bring to a boil. Put lid on and pressure until it reaches the desired pressure. Time it when it reaches the pressure point. **