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BRUNSWICK STEW 
8 lb. deer meat
3 - 4 chickens
5 - 6 lb. pork roast
8 lb. ground chuck
3 qt. corn
1 qt. lima beans, cooked and mashed
1 gal. can tomatoes or tomato juice
1/2 gal. ketchup
1 sm. bottle Tabasco sauce
1 oz. red pepper
1 oz. black pepper
1/2 c. vinegar
Salt to taste
6 lb. onions, chopped fine

Cook all meat and chop fine with a knife. Save chicken broth and add to mixture. Mix all together and fill hot quart jars. Cook in pressure cooked 30 minutes at 10 pounds pressure. I fix all m y meat ahead and freeze it; then all I have to do is mix it all together when I'm ready to can. I fix my corn and tomatoes ahead, too. Makes about 24 quarts.
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