Canning Beef Stew


To make the beef stew I used 6 pounds of beef that I purchased at the grocery and cut up along with potatoes, carrots, onions and celery.



Here were the general proportions I used in canning 7 quarts of beef stew..

6# beef
2# potatoes
2# carrots
1# onions
1# celery

After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery.




I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners donít hold up in canning. You can thicken the broth after it is opened if you would like.

I added 1 teaspoon salt to each of my 7 hot quart jars. Then I divided up the beef, followed by the potatoes, carrots, onions and celery until the jars were full. While I was doing this my veggie stock was heating up to a boil. I then poured the hot stock in each jar..

 

 

I put a lid and ring on each jar ..



And canned the jars for 90 minutes at 10lbs of pressure.  Beef stew must be canned in a pressure canner.  You can not use a hot water bath for this.  All low acid foods (meats & veggies) must be canned in a pressure canner.


 

 

Back to:
The Homestead Kitchen
HOME
 

 

© Crystal Miller,2012 and Beyond! All Rights Reserved
Do Not Copy from any page of this website without permission from the owner

You may print a copy for your own use