39
B
eef Stew
4
-5 lbs. beef stew meat
8 cups sliced carrots
3 cups chopped celery
3 cups chopped onions
3 quarts cubed, pared potatoes
(
about 12 medium)
1
1
⁄
2
tbsp. salt
1 tsp. thyme
1
⁄
2
tsp. pepper
Cut meat into 1
1
⁄
2
inch cubes;
brown in a small amount of fat.
Combine meat, vegetables and
seasonings; cover with boiling water.
Pack hot, into hot jars, leaving 1-
inch head space. Remove air bub-
bles. Adjust caps. Process. Yield
approximately 7 quarts.
Note: Vegetables do not need to be
precooked.
Please refer to timetable on page
25.
C
anned Fresh Fish
F
resh fish
salt
Thoroughly clean and fillet fish,
removing all bones, skin, blood and
belly fat. To draw out blood, prepare a
b
rine of 1 ounce salt to every quart of
water; soak fish for 10 minutes to 1
hour. Remove fish from brine and drain
well. Cut into jar lengths. Use either
1
⁄
2
pint or pint jars with rubber snap lids.
Pack raw fish strips close together
leaving 1" at the top. Add
1
⁄
2
tea-
spoon salt to the
1
⁄
2
pint jar, 1 tea-
spoon to the pint. Clean rims. Place
lids on jars and seal by hand.
Fill cooker with 2 to 3 inches of
water and place jars on rack. Heat
until pressure gauge reaches 10 lbs.,
process for 110 minutes.
Remove from heat and let the
cooker cool allowing gauge to return
to zero. Hand tighten jars.
Dial Gauge
0-2,000 ft.:
Process at 11 lbs. for 100 minutes
2,000-4,000 ft.:
Process at 12 lbs. for 100 minutes
Weighted Gauge
0-1,000 ft.:
Process at 10 lbs. for 100 minutes
Above 1,000 ft.:
Process at 15 lbs. for 100 minutes
Turn off heat source and let the
cooker cool, allowing gauge to return
to zero.
CANNING RECIPES
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