I canned 14 quarts of chicken stew today.... oh and 7 quarts of dill pickles. I generally cut my tomatos, cook them, add onions, carrots, boiled and shredded chicken and onions and corn. Cook over low heat until about 1/2 done, then put into hot jars, seal and pressure at 10 pounds for 35 minutes. I have my Mom's old Ball canning book from 1968. That thing is wonderful! Nothing like breaking open a jar of stew on a cold winter's night for comfort food.