Recipe: Beef Stew with Vegetables (canning recipe)

BEEF STEW WITH VEGETABLES

4 to 5 pounds beef stew meat, cut into 1 1/2-inch cubes
1 tablespoon vegetable oil
3 quarts cubed and peeled potatoes (about 12 medium)
2 quarts sliced carrots (about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onions (about 4 small)
1 1/2 tablespoons Ball 100% Natural Canning and Pickling Salt
1 teaspoon thyme
1/2 teaspoon pepper

Prepare Ball or Kerr jars and closures according to instructions found in Canning Basics.

Brown meat in oil in a large saucepot. Add vegetables and seasonings to browned meat. Cover with boiling water. Bring stew to a boil.

Carefully ladle hot stew into hot jars, leaving 1-inch headspace. Remove air bubbles with a Ball Bubble Freer or nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process in steam-pressure canner at 10 pounds pressure:
pints 1 hour and 15 minutes
quarts 1 hour and 30 minutes

Yield: about 14 pints or 7 quarts.