Canning Beef Stew Recipes

HOME CANNED OLD- FASHION BEEF STEW

Steps:

• In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
• Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
• Makes 8 pints.

BEEF STEW - CANNING

Steps:

• Chop all veggies except celery to uniform size, about one inch or so.
• Add all of the first ingredients to jars leaving 1 inch of headroom.
• Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth.
• I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty.
• Process for 60 min at 10 psi.

BEEF STEW

Steps:

• Wash and peel the potatoes. Wash again, then dice. Put in a large pot.
• Wash, peel, wash again, then slice the carrots. Add to the large pot.
• Wash the celery, slice. Add to the large pot.
• Wash, peel, chop the onions coarsely. Add to the large pot.
• Cut the beef into 4 cm (1 1/2 inch) cubes. Set aside.
• Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
• Add all remaining ingredients to the pot.
• Add just enough boiling water from a kettle to cover (depending on your pot shape, etc, that may be around 2 - 3 litres / quarts / 8 - 12 cups. Exact amount does not matter).
• Bring to a boil.
• Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
• Ladle mixture evenly into hot jars. Should you need more liquid, use boiling water from a kettle.
• Leave 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.