Canned Vegetable-Beef Stew

By á-170456

Ingredients

• 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)

Details

Servings 7

Preparation

Step 1

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.