Arm Roast with Baby Yukon Golds, Onions and Gravy
Yukon Gold Potatoes, peeled & cubed
Honey Sweet Onions, sliced
Clear Gel for Cooking
Old Bay Seasoning Mix
Rub roast with Old Bay and black pepper, wrap in plastic wrap and refrigerate overnight.
Place roast in freezer for about an hour to make cutting easier, if desired. Prepare pressure canner and enough jars to contain contents being used. Wash jars in hot soapy water, place in preheated 175 oven to keep warm.
Cube roast and lightly brown, save juices from browning, and set meat aside. Clean, peel & cube potatoes and onions. Using juice from browning roast, add a bit of water and bring to a boil. Add Clear Gel to desired thickness; salt and pepper to taste.
Fill jars with roast, potatoes and onions, to within about 1 1/2" from top and pack gently. Fill with gravy to achieve 1" headspace, remove air bubbles, and add more gravy, if needed. Wipe jar rims with vinegar soaked paper towel, place lids on, tighten rings finger-tip tight. Place in preheated pressure canner, and bring to slow boil. Carefully put lid on canner, and wait for steady steam to vent 10 minutes after 10 minutes put vent pipe weight on, and carefully watch and adjust stove temperature to maintain 10 lbs of pressure (or according to your altitude).
Maintain this pressure for 75 minutes for pints, 90 minutes for Quarts. Turn off burner, and allow to cool until pressure is back down to zero. Remove vent pipe weight, carefully unscrew lid, but leave on askew, to prevent rapid cooling caused by drafts. About 10 minutes later, remove lid, pull jars straight up out of canner and place on cooling rack for 24 hours. Check seals, remove rings, wash jars, and store.
Recipe & Photos by: JD Provence for Canning and Cooking at Home
Processing Time: adapted by Ball Big Book of Canning/ Beef Stew
Note: A 1.5 lbs trimmed roast yields approx 4 wide mouth Pint Jars.