Recipe(tried): Pasta Fagioli.....I made it

Saturday I made 21 quarts of soup. I figured as long as a single batch was more than 1 canner load of 7 qts, I may as well go ahead and double it. I had to cook it in my water canner and had about 1 inch til overflow! Actually turned out 22 quarts, so we "had to eat" the extra for dinner.

For stuff like this, my measuring gets a little loose. I used a 2lb bag of small red beans and a 2lb bag of small white beans I boiled for 20 minutes,then drained. I used 4 qt jars of home made spagetti sauce, 5 large cans of beef broth, a #10 can of diced tomatoes in sauce, 2 bags (2lb each) of carrots, 2 heads of celery, 4 onions and tossed in 2 itialian sausages that were in the freezer, along with the ground beef. I doubled the amount of seasonings called for. I did not put the pasta in it, that will go in when the soup is used. I brought the pot to a simmer, filled the first 7 jars, and then turned the heat off til I was ready for the next batch then repeated. Processed in pressure canner for 90 minutes at 10lbs pressure.

Got a "WOW" from the family, so this is definatly a keeper.
Lee