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| Michelle's Beef Stew in Quart Jar |
Michelle had 10 pounds of beef roast she wanted to get into jars…for something different she canned beef stew. This is a great idea if you want to get some meat out of your freezer, and it’s good fall canning when potatoes, carrots and onions are in season.
Beef stew is something I can too…and since Michelle didn’t have a recipe, I’ll share mine. I can mine in pint jars, but you can double the amounts for quarts.
Beef stew is something I can too…and since Michelle didn’t have a recipe, I’ll share mine. I can mine in pint jars, but you can double the amounts for quarts.
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| Sue's Beef Stew in Pint Jars |
2 1/2 Pounds Rump Roast, Trimmed -- cut in 1 1/2" cubes
1/2 tablespoon Salad Oil
1 Pound Potatoes -- peeled and cubed 1 " pieces
1 Pound Carrots -- sliced 1/2" thick
6 Ounces Celery -- coarsely chopped
8 Ounces Onion -- coarsely chopped
3/4 tablespoon Salt
1/2 teaspoon Catsup -- per jar
1/2 Teaspoon Worcestershire Sauce -- per jar
1/2 Teaspoon Beef Base -- per jar
3 1/2 Cups Water
8 Each Pint Jars
1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Set bands aside.
2. PREPARE carrots, celery and onion, set aside. Peel and dice potatoes after meat is browned.
3. BROWN meat in oil in a Dutch oven in 2 batches, empty into 8" x 8" pan and keep warm in oven at 150°.
1/2 tablespoon Salad Oil
1 Pound Potatoes -- peeled and cubed 1 " pieces
1 Pound Carrots -- sliced 1/2" thick
6 Ounces Celery -- coarsely chopped
8 Ounces Onion -- coarsely chopped
3/4 tablespoon Salt
1/2 teaspoon Catsup -- per jar
1/2 Teaspoon Worcestershire Sauce -- per jar
1/2 Teaspoon Beef Base -- per jar
3 1/2 Cups Water
8 Each Pint Jars
1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Set bands aside.
2. PREPARE carrots, celery and onion, set aside. Peel and dice potatoes after meat is browned.
3. BROWN meat in oil in a Dutch oven in 2 batches, empty into 8" x 8" pan and keep warm in oven at 150°.
Add vegetables and seasonings to Dutch oven. Cover with boiling water. Bring vegetables to a boil. Remove from heat. VEGETABLES DO NOT HAVE TO COOK.
4. HEAT water to a simmer, add lids and let set 5 minutes before using. Keep warm.
5. ADD catsup, Worcestershire sauce and beef base to each hot, drained jar. DIVIDE beef among 8 jars.
6. LADLE hot vegetables into hot jars leaving 1 inch headspace, fill with boiling water. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
About: 3 medium potatoes, 8 small carrots, and 2-3 stalks celery, and 1 large onion. Use boneless rump roast cut-up. Keep chunks of meat and vegetables fairly large to prevent their overcooking.
To serve: For each pint, drain liquid into measure, add enough water to make 1 cup. Pour into saucepan, leaving 1/4 cup in measure. Add 1 1/2 Tbsp. cornstarch to remaining liquid, stir well, pour into saucepan. Heat at medium heat until starting to thicken, add remaining contents of jar, heat through, about 10 minutes. Makes 2 small servings.
Yield: "8 Pint Jars"
4. HEAT water to a simmer, add lids and let set 5 minutes before using. Keep warm.
5. ADD catsup, Worcestershire sauce and beef base to each hot, drained jar. DIVIDE beef among 8 jars.
6. LADLE hot vegetables into hot jars leaving 1 inch headspace, fill with boiling water. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
About: 3 medium potatoes, 8 small carrots, and 2-3 stalks celery, and 1 large onion. Use boneless rump roast cut-up. Keep chunks of meat and vegetables fairly large to prevent their overcooking.
To serve: For each pint, drain liquid into measure, add enough water to make 1 cup. Pour into saucepan, leaving 1/4 cup in measure. Add 1 1/2 Tbsp. cornstarch to remaining liquid, stir well, pour into saucepan. Heat at medium heat until starting to thicken, add remaining contents of jar, heat through, about 10 minutes. Makes 2 small servings.
Yield: "8 Pint Jars"
Looks really good
ReplyDeleteIts been years since I've canned stew. My current gentleman friend loves canned stew...Dinty Moore. I don't think he's had homecan though. Thanks for the recipe!
ReplyDelete