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"Pot Roast in a Jar"

10/12/2016

5 Comments

 
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        This meal in a jar comes directly from one of Ball's newest cookbook.  They came out with some new pressure canned "Simple One-Jar Meals" and "pot roast in a jar" is one I wanted to give a try.  This recipe is raw packed and designed to make either 2 quarts or 4 pints, your choice.  Upon opening, I plan on making a butter/flour roux to thicken the liquid from the jar and tasting for any additional salt or pepper that may need to be added. This recipe couldn't be any easier to process! ~Enjoy! Diane

Pot Roast in a Jar {Pressure Canned}
**You will divide the below into two if using quarts and into four if using pints

Ingredients:

Meat, Vegetables & Spices:
2 pounds boneless beef chuck, trimmed and cut into 2" chunks
1 Cup  potatoes, peeled & diced
1 Cup onions, diced
1 Cup celery, diced
1 Cup carrots, sliced
2 tsp salt
1 tsp black pepper
2 bay leaves
2 garlic cloves, sliced
2 tsp dried thyme
1 Cup dry red wine *if you omit, replace using room temp. beef broth

Liquid to Top off Jars:
2-3 Cups beef broth, *HOT

Directions:
Divide all ingredients *except hot broth equally among jars. Pack meat, vegetables & spices tightly into jars and pour enough hot beef broth over ingredients until you reach 1" head-space.  Release any trapped air in jars and refill with hot broth, back up to 1" as needed. 
Process in a Pressure Canner (according to your altitude)  1 Hour, 30 minutes for Quarts
and 1 Hour 15 minutes for Pints.

Recipe by; "The All New Ball Book of Canning and Preserving"
Photos by: Diane Baker for Canning and Cooking at Home

5 Comments
Sandy
10/13/2016 01:35:40 pm

Can this recipe be doubled or tripled without problem?
Thank you
Sandy

Reply
Michelle
10/25/2016 05:13:09 am

Looking forward to an update on your tasting! Thanks again for trying out the recipes and sharing!! Going to give this one a try this weekend.

Reply
wanda
9/3/2017 03:03:50 pm

why can't we pin this

Reply
Kandace Huston
9/5/2017 09:26:32 am

Can this be made with pork?

Reply
Diane P Baker
9/18/2017 07:24:05 am

chicken or pork should work fine - I have not tried those yet but, processing times would be the same. and use chicken broth with chicken of course...you could try vegetable broth with pork if wanted...

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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