Beef StewMakes about 7 quart (32 oz) or 14 pint (16 oz) jars
Traditional beef stew with potatoes, carrots, celery and more. Preserved in your pressure canner for when you want a homemade meal fast.
NOTE: You must process 2 quarts or 4 pints in the same pressure canner at one time to ensure proper pressure and temperatures are reached for safe preserving.
Level of Ease:Advanced
Preserving Method:Pressure Canning
You Will Need:
- 4 to 5 lb beef stew meat, cut into 1 1/2-inch cubes
- 1 Tbsp vegetable oil
- 12 cups cubed and peeled potatoes (about 12 medium)
- 8 cups sliced carrots (about 16 small)
- 3 cups chopped celery (about 5 stalks)
- 3 cups chopped onion (about 4 small)
- 1-1/2 Tbsp salt
- 1 tsp thyme
- 1/2 tsp pepper
- 7 Ball® (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands
- 2 to 2-1/2 lb beef stew meat, cut into 1 1/2-inch cubes
- 1-1/2 tsp vegetable oil
- 6 cups cubed and peeled potatoes (about 6 medium)
- 4 cups sliced carrots (about 8 small)
- 1-1/2 cups chopped celery (about 3 stalks)
- 1-1/2 cups chopped onion (about 2 small)
- 3/4 tsp salt
- 1/2 tsp thyme
- 1/4 tsp pepper
- 3 Ball® (32 oz) quart or 7 (16 oz) pint glass preserving jars with lids and bands
- PREPARE pressure canner. Heat jars in simmering water
until ready for use. Do not boil. Wash lids in warm soapy water and set
- BROWN meat in oil in a large saucepot. Bring water to a boil. Add vegetables and seasonings to browned meat and cover with boiling water. Bring stew to a boil. Remove from heat.
- LADLE hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar on rack in pressure canner containing 2 inches of simmering water. Repeat until all jars are filled.
- PLACE lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place counter weight or pressure regulator on vent; bring pressure to 10 pounds (psi) for a weighted- gauge canner or 11 pounds (psi) for a dial-gauge canner
- PROCESS pint jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes and quart jars for 1 hour and 30 minutes, adjusting for altitude. Remove jars and cool. Turn off heat; cool canner to zero pressure.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.