Thanks to everyone who left me well wishes for my toe. I’m doing quite fine with minimal bruising, which is amazing to me considering the pain on Friday. The to-do list is getting there. For everyone who asked, here’s the stew recipe/method.
Beef Stew for Canning
- 3 1/2 lbs beef roast, cubed
- 10 Cups potatoes, peeled & cubed
- 5 Cups carrots, peeled & cut into chunks
- 2 1/2 Cups celery, chopped
- 3 Cups onions, chopped
- 3 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoons black pepper
- Boiling Water
Brown the beef in a pan with as little oil as is necessary. Combine the beef with the veggies in a large stock pot, add the spices, and cover all with boiling water. Bring it all to a boil again. Fill your jars leaving 1″ headspace – fill with the meat & veggies and top off with the boiling water. Process in a pressure-canner: pints should be 75 minutes, quarts should be 90 minutes. I process mine at 13lbs of pressure, but that varies based on your canner and altitude, read your canner directions for precise pounds of pressure. I got 14 pints based on those approximate measurements.
At this point it’s still kinda soup like not, stew. It’s fine to eat to it that way, but if you want to thicken it up, just add a roux when you reheat it from the jar.
PS: I used yellow carrots in the stew, in hindsight it makes it look a little bland, but I know it won’t affect the taste.
{ 5 comments… read them below or add one }
It still looks good with the yellow carrots – and sure beats anything you could by in the store.
First let me say this really looks good and do able. Second-on my blog list it says this:
Two Frog Home
Sunday Stew
which I read to say ‘two frog Sunday stew’! HAHAHAHAHAHAHA-laughs on me!
That stew looks yummy. Just curious, though–why canning it instead of freezing? I’ve always had great luck freezing stews. Then again, I’ve had a great big freezer for most of my adult life, but never a pressure-canner.
So glad the toe is feeling a bit better.
The stew recipe looks yummy and easy! I am going to make some this weekend and get it canned up for winter! Thanks for sharing!
Carla – That’s too funny, though I imagine there are a few recipes out there for frog stew, though I’ve never seen one in any of my canning books!
Safira, I can it because I just don’t trust my electricity. I’m trying to use less power and canning it seems the way to go. However, it would freeze easily if someone wanted to go that route.