Canned Beef Stew With Vegetables

8:59 PM Posted In , , , , Edit This 0 Comments »
This is the classic recipe from the Ball Blue Book.

Yield is 7 quarts or 14 pints

Canned Beef Stew With Vegetables

4-5 pounds beef stew meat, cubed into 1 1/2" cubes
1 Tbsp oil
3 quarts cubed and peeled potatoes (about 12 medium)
2 quarts sliced carrots (about 16)
3 cups chopped celery (about 5 stalks)
3 cups chopped onions (about 4 small)
1 1/2 Tbsp salt
1 tsp thyme
1/2 tsp pepper

Sear meat in oil. Combine meat, veggies and seasonings in pot. Cover with boiling water. Bring stew to a boil. Ladle into hot jars, leaving 1" headspace. Remove air bubbles. Adjust two-piece caps. Process pints for 75 minutes and quarts 90 minutes at 10 pounds pressure.

0 comments: