In Kat's Kitchen
There's nothing better on a cold winter night than a big bowl of Beef Stew and Cornbread. I like a little taste of tomatoes in mine so this recipe was adapted from the Ball Recipe. The only change made is that I added a 46 oz can of Tomato Juice as part of the liquid.
4 to 5 lbs of beef stew meat cubed
1 tbsp olive oil (to brown meat in)
12 cups of cubed potatoes
8 cups of carrots, sliced or baby carrots (This is approximately 2 pounds of carrots.
3 cups of chopped celery (Approximately 6 or 7 stalks of celery)
3 cups chopped onion (Approximately 2 or 3 lg onions )
1 1/2 tbsp salt
1 tbsp pepper
1 tbsp thyme
1 46 oz can tomato juice (or a quart of home canned juice)
1: Brown your meat in the oil. Put in large stainless steel pot.
2: Add all veggies and tomato juice to the pot with the meat and add enough boiling water to cover them all.
3: Add seasonings. Bring to a boil and remove from heat.
4: Ladle hot stew into hot jars leaving 1 inch head-space. Remove air bubbles. Add more liquid if needed.
5: Take a paper towel dipped in vinegar and wipe jar rims clean.
6: Put on lids and caps. Tighten finger tight.
7: Place in canner and make sure your water level is good. Put on lid, but do not close vent. Bring to a boil and let steam vent for a full 10 minutes.
8: Close vent and let pressure build to 10 pounds for weighted gauge canner or 11 pounds for dial gauge canner.
9: Adjust heat to maintain pressure and process quarts for 90 minutes or pints for 75 minutes.
When time is up turn off heat and let pressure drop naturally. NEVER OPEN A CANNER WITH PRESSURE BUILD UP
Once pressure is dropped, Remove vent cap and wait 10 minutes before opening canner. Use towels and lift lid away from face, it is still hot.
Let sit for 10 minutes and using a jar lifter, move to a towel on counter and let sit for 24 hours.
Test seal by pressing down in center. If it doesn’t pop up you should have a good seal.
Remove rings and wash jars.
Label and Store in a cool, dark place