Steak Stir Fry

I love stir fry and have a great recipe for it.  I found a good deal on the steak today and decided to can some and have it on hand so it could be made quickly and easily.  For my recipe please click HERE.

I usually make my stir fry fresh and put my meat in a pressure cooker before adding it to the stir fry.  Once I started canning it, things got much easier!




You will need:
Steak (You can buy the stir fry meat or buy steak and cut your own)
Green and Red Peppers
Beef broth or Water (if using water add a beef bouillon cube to each jar)
Jars, lids, bands, and other canning supplies
Pressure canner

Get your canner ready.  Leave jars in canner to stay warm until you are ready to fill them.
Put lids and bands in a pan of simmering water until you are ready for them.

Cut your peppers into strips and then cut into about 1 inch pieces and set aside.
Put a tbsp of olive oil in your wok and saute your steak.  Just get it browned enough to be heated thoroughly.
If you are using bouillon cubes go ahead and put one in each jar.  You can use Better than Bouillon as well or none at all.
Begin layering your meat and pepper into the jars leaving 1 inch head-space.
Cover with boiling water or beef broth.

Wipe rims of jars with a paper towel dipped in vinegar to ensure a good seal.
Put on lids and rings and tighten finger tight.
Process for meat times according to charts.

When ready to make your stir fry, use the liquid in the jars to make your gravy.  You will still want to add fresh peppers to your stir fry as well.

Table 1.                 Recommended process time for STEAK STIR FRY in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2.             Recommended process time for STEAK STIR FRY in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15

Variation:  Raw pack – Add 2 teaspoons of salt per quart to the jar or 1 tsp per pint, if desired. Fill jars with raw meat and pepper pieces, leaving 1-inch head-space. Do not add liquid.

REFERENCE:  NATIONAL CENTER HOME FOOD PRESERVATION GUIDELINES FOR CANNING MEATS