Meat, Fish, Soup, Stews, and Savory Sauces

Beef Stew with Vegetables

Yield: Makes about 14 x 500 ml

Prep Time: 60 minutes

Processing Time: 90 Minutes

Difficulty: Expert

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PRINTER FRIENDLY RECIPE
Stock your pantry with jars of homemade ready-to-eat entrées that have seasonings adjusted to your family’s preferences.

Ingredients:

4-5 lb (1.8-2.3 kg) stew beef

1 tbsp (15 ml) vegetable oil

12 cups (3000 ml) cubed, peeled potatoes

8 cups (2000 ml) sliced carrots

3 cups (750 ml) Each: chopped celery & onions

4 tsp (20 ml) salt

1 tsp (5 ml) thyme

1/2 tsp (2 ml) pepper

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DIRECTIONS:

• Place required number clean 500 ml or 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Cut meat into 1 1/2 inch (3 cm) cubes; brown in oil. Combine meat, vegetables and seasonings in a large stainless steel saucepan. Cover with boiling water; stirring frequently, bring mixture to a boil.

• Ladle hot prepared stew into a hot jar to within 1 inch (2.5 cm) of top rim (head space).

• Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining stew. If stacking jars, place a second rack between layers of jars.

• When pressure canner is full, adjust water to level as directed by canner manufacturer. Lock canner lid in place and follow manufacturer’s heating instructions. Vent canner–allow steam to escape steadily–for 10 minutes; close vent.

• When canner reaches the pressure appropriate for your altitude* and type of pressure canner, begin counting processing time. Process – heat filled jars – for time indicated: 500 ml jars 75 minutes; 1 L jars – 90 minutes.

• NOTE: processing times indicated are for a weighted gauge pressure canner used at altitudes up to 1,000 ft (305 m). When using a dial gauge pressure canner or canning at higher elevations, adjust pressure according to chart.

• When processing time is complete turn off heat. Allow canner to stand undisturbed until pressure drops to zero. Wait 2 minutes, and then remove cover, tilting it away from your face. Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed discs curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

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Reviews

jessica

ontario

5 out of 5

May 18, 2016 7:22 PM

great recipe but the prep time of 15 minutes is a joke