I'm canning Beef Stew for fast food. Yep. That's right. Yummo.

Tee's Beef Stew

3 sm onions

5 carrots

3 celery ribs

1 bell pepper

5 med potatoes

2 large cloves garlic

2 lbs chopped meat

Salt and pepper to taste

2 bay leaves

2 sprigs rosemary

Olive oil

Broth or water

  • Sauté diced onions and sliced celery in a large stock pot with oil and a sprinkle of salt over med heat
  • Add neat and brown
  • Add chopped potatoes, sliced carrots and diced bell pepper.
  • Grate garlic into pot. Add chopped rosemary and salt and pepper to taste.
  • Add almost three quarts broth or water. Enough to cover the veggies and a little more.
  • Heat but do not cook
  • Hot food into hot jars: pint for single serve fast food.
  • Pressure can this size for 1 hr and 15 minutes.

I've just learned that you thicken this as you heat it up to eat.

 


Comments

chris
02/14/2014 1:36pm

You mention pints and give the processing time for quarts. You make no mention of headspace needed. You should proof read before publishing.

Tee Thompson-McNeil
02/14/2014 2:35pm

Thanks Chris for your input. I followed the instruction with my canner for pints on another soup with meat for the time. If you do something different then that's ok too

Didn't know there was a requirement for talking about headspace in order to post a recipe. I wrote this in response to someone asking me how I made my stew. I'm sure as a first time canner I'll make other mistakes too. Never said I was a guru.

Your mileage may vary.


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