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Beef stew with vegetables *pressure canned

1/24/2015

5 Comments

 
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Beef Stew with Vegetables

*Pressure Canned 

Yield: 7 Quarts or 14 Pints


Ingredients:
1 Tbs. vegetable oil (I used a non-stick pan, and used no oil) 
4 to 5 lbs. stewing beef, cut into 1 1/2 inch cubes
12 cups cubed peeled potatoes
8 cups sliced peeled carrots
3 cups chopped celery
3 cups chopped onions
4 1/2 tsp. salt
1 t. dried thyme
1/2 tsp. freshly ground black pepper
Boiling water

Prepare weighted or dial gauge pressure canner, jars, and lids. 

In a large non-stick skillet, heat oil over medium high heat. Working in batches, brown beef adding oil if absolutely needed. Transfer beef to large stainless steel saucepan. (I used my 8 qt stock pot). Add potatoes, carrots, celery, onions, salt, thyme, pepper, and boiling water to cover the ingredients. Bring to a boil, stirring frequently. 

Ladle hot stew into hot jars leaving 1 inch headspace. Remove air bubbles and adjust headspace by adding more stew if needed. Wipe rim with paper towel moistened with vinegar. (The vinegar helps to remove any fat that may be on the rim) Center lid on jar. Screw band on fingertip tight. 

Place jars in pressure canner. Lock lid and bring to a boil over medium heat. Vent steam for 10 minutes. Process in canner for pints for 75 minutes at 10lbs at sea level to 1,000 ft.  for weighted gauge and 90 minutes for quarts. For dial gauge process at 11lbs of pressure at sea level to 2,000 ft.  **adjusting for your altitude.

Once the time has elapsed turn off heat. Let the pressure return to zero naturally. Wait two minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars, clean, cool and store.


Recipe by: Ball complete book of home preserving
Photos by: Diane Baker for Canning and Cooking at Home  
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5 Comments
Sandra
1/24/2015 03:44:09 am

excellent!!

Reply
Paula
10/4/2016 08:02:23 pm

Yep, can't go wrong with beef stew and this one is a keeper! It's also good thickened a bit. Thank for sharing Diane.

Reply
diane link
10/5/2016 12:33:28 pm

YOU have 1 t for thyme is that 1 tsp. or 1 Tbsp.?

Reply
Donna Zack
10/5/2016 10:37:40 pm

I did this ,but instead of water I used beef broth. Because of the salt in the Better than Bullion, I did not add salt but did the pepper. We love it. Sometimes we thicken it and put over rice or noodles.

Reply
Mary Marshall link
10/6/2016 11:54:15 am

Yummmmm! One of my favorites!

Reply



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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy