Beef Stew with Vegetables
Yield: 7 Quarts or 14 Pints
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
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