Canned Beef Stew

Step 1

Put a little oil in the stock pot and sear the meat. Don't cook it all the way, just lightly brown it.

Step 2

When the meat is done, take it off the heat and add spices.

Step 3

Add the vegetables to the pot.

Step 4

Mix up all the ingredients and add some water or tomato broth to it if the liquid doesn't cover the meat and vegetables.

Step 5

Keep the heat under the pot or on the roaster oven on the lowest setting to keep the stew warm.

Step 6

If you didn't do it earlier, wash each jar and lid in warm soapy water.

Step 7

Put the pressure canner on the stove and add water according to the manufacturer directions.

Step 8

Fill each jar with the beef stew mixture and leave a 1" head space.

Step 9

Wipe the rims of the jars with a clean damp cloth.

Step 10

Top jars with lids and bands. I really like to use canning reusable lids on these because I don't normally give these as gifts.

Step 11

Place hot jars into water in pressure canner (prepared per manufacturer guidelines).

Step 12

Lock the lid

Step 13

Turn up the heat to medium-high

Step 14

Once it's boiling and you hear steam coming from the vent,  let the steam vent from canner for 7 minutes, then put weight on vent

Step 15

Continue heating until you reach 10 pounds pressure (adjusting for altitude if necessary)

Step 16

Process pint jars for 75 minute, and quart jars for 90 minutes

Step 17

After processing time is finished, turn off heat and let pressure go all the way to zero psi

Step 18

Once the canner is completely depressureized, remove lid.

Step 19

Remove jars and let them cool

Step 20

Once they're cool, remove bands, wipe jars, and store properly.