Canning Recipes




Canned Vegetable-Beef Stew
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 cups lean beef (chuck is good) in 1" cubes
4 cups new potatoes in 1/2" cubes
4 cups carrots in 1/2" pieces
4 cups peeled small whole onions
1 1/2 cups coarsely-chopped celery
Boiling water -- if needed
Salt -- (optional)

Note: This recipe has no seasonings, which would be affected by the high
temperature at which the stew cooks. When reheating the canned mixture,
finish the stew by adding tomato sauce, seasonings, beef broth or whatever
you might use when making beef stew.

Put meat in large bowl; add vegetables and mix with meat. Pack firmly
into clean, hot pint jars, leaving 1-inch of headroom. Divide juices
collected in bowl among jars, adding 1/4 cup boiling water to each jar if
needed to fill. (Add optional 1/2 teaspoon salt to each pint jar.) Wipe
sealing rims of jars. Adjust 2-piece screw-band lids to tighten.

Once pressure has been attained, begin timing and process in pressure
canner at 10 pounds pressure for 60 minutes. Follow manual instructions
for releasing pressure and remove jars promptly to wooden surface or
surface topped with newspapers or dish towels. Check lids for seals by
pressing flat part in; if it stays in, it is sealed. If jar is not
sealed, reprocess or store in refrigerator and use soon. Let sit
overnight to cool before storing in cool, dry place.

This recipe yields 7 to 8 pints.





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