How to Can Beef Stew
Today Jane from Mary and Martha is sharing how to can beef stew. I’ve canned beef before, but never a stew. I really think I should give it a try! Nothing like having healthy foods from your own garden (or you at least know where they came from) all canned and ready to heat for easy meals or surprise company!
Home Canned Beef Stew; Simple to make, Simple to Serve
The past several years I have enjoyed canning my own chili, so quick to serve! This year I canned my own beef stew, thanks to my friend Janet at I Am Within introducing me to it! I used Janet’s beef stew recipe with a few twists of my own. So easy, you can add your own twists to it too!
I love to grab 2 quart jars of soup and some biscuits for a easy meal. Of course, served on Mary & Martha Grace and Gratitude dishes, it’s a eye pleaser too!
How to can Beef Stew:
Ingredients:
8 lbs. of Beef Cubes
3 c. onions, chopped
A shake of dried garlic, to taste!
10 c. carrots, sliced
4 c. celery, chopped
14 c. potatoes, peeled and chunked
8 c. beef broth
8 lbs. of Beef Cubes
3 c. onions, chopped
A shake of dried garlic, to taste!
10 c. carrots, sliced
4 c. celery, chopped
14 c. potatoes, peeled and chunked
8 c. beef broth
7 c. tomato juice
salt and pepper to taste
Directions:
Brown meat in a large pot. Add remaining ingredients and bring to a boil. Ladle stew vegetables into jar leaving a one inch head space. It’s okay if the vegetables are still raw. Using the cooking broth, ladle the broth over the vegetables, leaving a one inch headspace. Process quarts for 90 minutes and pints for 75 minutes at 10 lbs. pressure.
salt and pepper to taste
Directions:
Brown meat in a large pot. Add remaining ingredients and bring to a boil. Ladle stew vegetables into jar leaving a one inch head space. It’s okay if the vegetables are still raw. Using the cooking broth, ladle the broth over the vegetables, leaving a one inch headspace. Process quarts for 90 minutes and pints for 75 minutes at 10 lbs. pressure.
