|
Beef Stew with vegetables, Ball blue book recipe.
4-5 pounds beef stew meat 1 tablespoon oil 3 quarts cubed and peeled potatoes (about 12 medium) 2 quarts sliced carrots (about 16 small) 3 cups chopped celery (about 5 stalks) 3 cups chopped onions (about 4 small) 11/2 tablespoon of salt 1 teaspoon thyme 1/2 teaspoon pepper
Cut meat into 11/2 inch cubes; brown in oil. Combine meat, vegetables and seasonings; cover with boiling water. Bring stew to a boil. Ladle hot stew into hot jars; leaving 1 inch headspace. Remove air bubbles. Adjust 2 piece caps. Process pints-1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner. Makes about 14 pints or 7 quarts.
susan
|
|