Canning Beef Stew Food
BEEF STEW - CANNING
This is a simple beef stew recipe that was created when I realized that I have bad stomach problems. I am in the process of creating recipes that anyone can eat that still taste good to everyone else too. This is the first of many...
Provided by pcaudill
Categories Stew
Time 2h10m
Yield 4 pints
Number Of Ingredients 12
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.
Nutrition Facts : Calories 736, Fat 44.8, SaturatedFat 18, Cholesterol 156.5, Sodium 507.8, Carbohydrate 35.7, Fiber 5.5, Sugar 4.5, Protein 46
BEEF STEW
This is a very basic home pressure-canned beef stew that should please most people's tastes. It's found in both the Ball Blue book and in the Ball / Bernardin Complete book.
Provided by Healthy Canning
Categories Soup
Time 2h30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 2 g, Calories 406 kcal, Carbohydrate 35.9 g, Protein 45.5 g, Fat 8.2 g, SaturatedFat 2.7 g, Cholesterol 99 mg, Sodium 419 mg, Fiber 6.1 g, Sugar 6.4 g
HOME CANNED OLD- FASHION BEEF STEW
Make and share this Home Canned Old- Fashion Beef Stew recipe from Food.com.
Provided by michEgan
Categories Stew
Time 2h
Yield 8 pints
Number Of Ingredients 13
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.
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