Beef Stew for Canning

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This is from Two Frog Home.

Beef Stew for Canning
  • 3 1/2 lbs beef roast, cubed
  • 10 Cups potatoes, peeled & cubed
  • 5 Cups carrots, peeled & cut into chunks
  • 2 1/2 Cups celery, chopped
  • 3 Cups onions, chopped
  • 3 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoons black pepper
  • Boiling Water
Brown the beef in a pan with as little oil as is necessary. Combine the beef with the veggies in a large stock pot, add the spices, and cover all with boiling water. Bring it all to a boil again. Fill your jars leaving 1″ headspace – fill with the meat & veggies and top off with the boiling water. Process in a pressure-canner (check your elevation for correct pressure): pints should be 75 minutes, quarts should be 90 minutes. Yield is about 7 quarts.
Thicken it up, by adding a roux when you reheat it from the jar.