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Beef Stew with Vegetables

Preparation Time: 1 hour 57 minutes 

Servings: 7 pints


4-5 lbs. beef stew meat, cut into 1 1/2-inch cube 

8 cups sliced carrots 

3 cups chopped celery 

1-1/2 tbsp. salt 

1 tsp. Thyme 

½ tsp. pepper Water 

13 (16 oz.) pint glass preserving jars with lids 

1 tbsp. vegetable oil 

12 cups cubed and peeled potatoes 

3 cups chopped onion 


Set up a pressure canner. Warm jars in a saucepan of simmering water until ready to use. Avoid boiling. 

Clean lids with warm soapy water and set away bands. In a large saucepot, brown the meat in oil. Season browned meat with veggies and seasonings. 

Submerge in hot water. Preheat oven to 350°F. Bring stew to a boil. Take the pan off the heat. Fill hot jars halfway with stew, allowing a 1-inch headspace. 

Eliminate air bubbles. Wipe the rim. On the pot, center the hot lid. Apply band and tweak until it fits snugly around the fingertip. 

Process filled pots in a pressure canner at a pressure of ten pounds. Pints take 1 hour and 15 minutes, and quarts take 1 hour and 30 minutes, adjusted for altitude. Turn off the heat and bring the good canner to zero pressure. 

Allow 5 minutes more before removing the lid. Let jars cool in the canner for ten minutes. Remove jars from heat and allow them to cool. After 24 hours, inspect coverings for seals. 

The top should not flex up and down when the center is squeezed.

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