51
VEGETABLE BEEF STEW
Servings: 4 pints
Headspace: 1 inch
Time: 75 minutes / high pressure setting
Ingredients
1 Pound of Stew beef, cubed
1 teaspoon vegetable oil
4 small carrots, scrubbed and sliced
3 small potatoes, peeled and cubed
1 1/2 stalks of celery, chopped
3/4 medium onion, chopped
1/4 teaspoon dried thyme
1/4 teaspoon salt
Freshly ground black pepper to taste
Directions
In a large saucepan, brown the meat in the oil. Season with salt, pepper and garlic powder. Add
the vegetables and seasonings. Cover with boiling water and ladle into hot, clean jars, leaving
1 inch of headspace. Cap and seal. Place in canner with 2 to 3 inches of hot water.
Process for 75 minutes/ high pressure setting.
Pressure Canning Recipes: MEATS, SEAFOOD & POULTRY
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