Mixed Bean & Sausage Soup

3 cups Dried beans of your choice
4 cloves garlic, minced
2 pounds bulk sausage of your choice
8 cups stock (beef, veggie or chicken)
4 peeled carrots, cut into chuncks
salt and pepper to taste
(note) If you want a brothier soup than shown you can add 4 cups of water to the ingredients above. This will increase the amount of jars needed.

Rinse and clean beans.
Using the quick soak or overnight soak method: https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/
Add celery, carrots, onions and garlic to a stock pot with 1 tbsp of oil, saute until onions are clear.
Then add sausage and cook until meat is no longer pink.
Then add liquid and beans, bring to a boil for 2 minutes
With a slotted spoon, Fill jars 3/4 full with solids. Then to one inch headspace with the liquid from the pot.
Debubble, wipe rims, add lids and rings. Make sure rings are only finger tight. Add jars to a canner that has been preheating with 3 inches of water in it.
Pressure can pints for 75 minutes, pint & half or quarts for 90 minutes at the pressure for your altitude.

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