Canned Vegetable Beef Stew Recipe

• 4 c. lean beef (chuck is good) in 1" cubes
• 4 c. new potatoes in 1/2" cubes
• 4 c. carrots in 1/2" pcs
• 4 c. peeled small whole onions
• 1 1/2 c. coarsely-minced celery Boiling water if needed Salt (optional)

1. Note:This recipe has no seasonings, that would be affected by the high temperature at that the stew cooks.
2. When reheating the canned mix, finish the stew by adding tomato sauce, seasonings, beef broth or possibly whatever you might use when making beef stew.
3. Put meat in large bowl; add in vegetables and mix with meat.
4. Pack firmly into clean, warm pint jars, leaving 1-inch of headroom.
5. Divide juices collected in bowl among jars, adding 1/4 c. boiling water to each jar if needed to fill.
6. (Add in optional 1/2 tsp.
7. salt to each pint jar.)
8. Wipe sealing rims of jars.
9. Adjust 2-piece screw-band lids to tighten.
10. Once pressure has been attained, begin timing and process in pressure canner at 10 pounds pressure for 60 min.
11. Follow manual instructions for releasing pressure and remove jars promptly to wooden surface or possibly surface topped with newspapers or possibly dish towels.
12. Check lids for seals by pressing flat part in; if it stays in, it is sealed.
13. If jar is not sealed, reprocess or possibly store in refrigerator and use soon.
14. Let sit overnight to cold before storing in cold, dry place.
15. This recipe yields 7 to 8 pints.
16. Yield: 7 to 8 pints

lean beef, new potatoes, carrots, onions, celery boiling water

Taken from cookeatshare.com/recipes/canned-vegetable-beef-stew-98899 (may not work)