Pressure Canned Beef Stew — FarmPal

Ingredients

• •4 lbs beef chuck, cut into 1-inch cubes
• •2 lbs potatoes, peeled and cubed
• •1 lb carrots, sliced
• •2 cups celery, sliced
• •2 cups onion, chopped
• •4 cloves garlic, minced
• •2 tablespoons canning salt
• •1 teaspoon black pepper
• •1 teaspoon thyme
• •2 bay leaves per jar
• •Beef broth to cover

Instructions

1. 1Brown beef cubes in batches in heavy pot, set aside
2. 2Sauté onions, celery, and garlic until softened
3. 3Combine all vegetables and meat in large pot
4. 4Add seasonings and enough broth to cover
5. 5Bring to a boil and simmer 15 minutes
6. 6Pack hot stew into hot quart jars leaving 1 inch headspace
7. 7Add bay leaves, remove air bubbles
8. 8Wipe rims, apply lids and bands finger-tight
9. 9Process in pressure canner at 10 lbs pressure (adjust for altitude)
10. 10Quarts: 75 minutes
11. 11Let canner depressurize naturally