Canned Vegetable Beef Stew Recipe

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   Note:This recipe has no seasonings, that would be affected by the high temperature at that the stew cooks.

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   When reheating the canned mix, finish the stew by adding tomato sauce, seasonings, beef broth or possibly whatever you might use when making beef stew.

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   Put meat in large bowl; add in vegetables and mix with meat.

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   Pack firmly into clean, warm pint jars, leaving 1-inch of headroom.

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   Divide juices collected in bowl among jars, adding 1/4 c. boiling water to each jar if needed to fill.

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   (Add in optional 1/2 tsp.

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   salt to each pint jar.)

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   Wipe sealing rims of jars.

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   Adjust 2-piece screw-band lids to tighten.

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    Once pressure has been attained, begin timing and process in pressure canner at 10 pounds pressure for 60 min.

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    Follow manual instructions for releasing pressure and remove jars promptly to wooden surface or possibly surface topped with newspapers or possibly dish towels.

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    Check lids for seals by pressing flat part in; if it stays in, it is sealed.

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    If jar is not sealed, reprocess or possibly store in refrigerator and use soon.

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    Let sit overnight to cold before storing in cold, dry place.

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    This recipe yields 7 to 8 pints.

No additional tips available.