This is a very basic home pressure-canned beef stew that should please most people’s tastes. It’s found in both the Ball Blue book and in the Ball / Bernardin Complete book.
Course Soup
Cuisine American
Keyword Beef
Prep Time 1 hourhour
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 7litre (quart) jars
Calories 406kcal
Ingredients
2kgpotato(diced. 3 quarts / 4 lbs. Measurements after prep. About 18 medium. )
1kgcarrots(sliced. 2 quarts / 2 lbs. Measurements after prep. About 15 small.)
400gcelery(chopped. 3 cups / 14 oz. Measurements after prep. About 6 stalks.)
450gonion(chopped. 3 cups / 1 lb. Measurements after prep. 4 to 5 medium. )
Wash and peel the potatoes. Wash again, then dice. Put in a large pot.
Wash, peel, wash again, then slice the carrots. Add to the large pot.
Wash the celery, slice. Add to the large pot.
Wash, peel, chop the onions coarsely. Add to the large pot.
Cut the beef into 4 cm (1 ½ inch) cubes. Set aside.
Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
Add all remaining ingredients to the pot.
Add just enough boiling water from a kettle to cover (depending on your pot shape, etc, that may be around 2 - 3 litres / quarts / 8 - 12 cups. Exact amount does not matter).
Bring to a boil.
Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
Ladle mixture evenly into hot jars. Should you need more liquid, use boiling water from a kettle.
Leave 3 cm (1 inch) headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)