Brown the sausage links in a frying pan. Cutting the links in half the lengthwise, then cut up in slices. Place the sausage, garlic, Stop light Sweet Bell Peppers, potatoes, onion and chicken broth in a pot. Pour just enough of the Chicken broth in the pot to barely cover the vegetables the meat, reduce the heat to a simmer. Allow to simmer for about 5 minutes to blend the flavors.
Spoon all the ingredients from the pot in to Steilized Quart jars. Bring the remaining liquid to a low boil before pouring it into the sterilized Quart jars with the potatoes and sausage. Wipe the rims of the jars off. Then place the lid and ring on the jars. Finger tighten these. Place the hot jars into a canner that has hot water already in it. This prevents the hot jars from breaking.
Pressure can Quarts for 90 minutes on 10 psi.
Serve with any of these:
Plating Suggestion for the Sausage Soup: Place soup in a oven proof bowl. Top it with Texas Toast. Cover toast with shredded Cheese of your choice. Melt the cheese in the oven.
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