Savory, delicious beef stew, with potatoes an carrots, including full canning instructions.
Equipment needed:
Jars (pint or quart)
Lids and rings (I especially like Denali canning lids!)
Pressure canner (a simple pressure canner like this one works well!)
In a large bowl or stock pot, mix ingredients, except for broth, together thoroughly
Pack loosely into quart or pint jars, leaving 3/4 inch of head space
Fill with water or beef broth, leaving 1/2 inch of headspace, being sure to remove air bubbles if needed using a butterknife to reach and release air pockets
Wipe the rim and fit with flats and lids, screw the band down firmly
Prepare pressure canner according to the manufacturer’s instructions
Arrange jars in the canner so that they aren’t touching
Lock the canner lid and heat over medium-high heat until steam begins to escape
Vent steam for 10 minutes, then close the vent/add your weighted gauge
Continue heating to 10 lbs of pressure. For many canners, that’s when the weight begins to rock or jiggle. Some dial-gauge canners require you to keep an eye on them
Process quart jars for 85 minutes and pint jars for 55 minutes (according to Ball canning standards)
Turn off the heat and let pressure return to zero naturally before opening the vent and removing the jars. If you need to remove the jars while they’re still hot, place a towel on your countertop, carefully remove jars and place them on the towel, then cover with another towel to protect jars from drafts that could cause the glass to break. Let the jars remain undisturbed on the counter until completely cool
After 24 hours, you can remove rings from sealed jars, and water jars
Store in a cool place out of direct sunlight
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