My family is all about some easy, ready made meals. This can be added to and used as a soup base. You can add thickening to it or it can be eaten by just as is it canned.
Ingredients:
- 10 pounds of stew meat
- 2 pounds of carrots, chopped, sliced or sticks
- 1 cup per quart jar – if you like carrots! For my family this was too much. My 1st batch had a strong carrot flavor.
- 5 pounds of potatoes peeled and cubed
- 1 cup per quart jar
- 1 pound of chopped celery – OPTIONAL.
- My boys don’t like celery, but if I were to add it – 1/2 cup per quart jar.
- 1 pound of chopped onions
- 1/4 cup per quart jar
- 1 tsp canning salt per quart
If you’re filling the jars with broth and not boiling water. Boil 6 quarts of water and make broth based on your beef base or bouillon cube directions. Chopped all the vegetables and put in bowls of water until you are ready to fill the jars.
Cut the meat up into 1″ cubes. Once the broth comes to a boil start filling the jars in this order – meat, potatoes, celery, onions, carrots and salt. We parboil our meat just for preference, it seems to make the jars a little bit cleaner.
Add the hot broth or water leaving 1″ headspace. Remove all air bubbles. Wipe rims with a sterile cloth, place lids and rings. Pressure can quarts for 90 mins at 10 lbs pressure.
Yields 14 quarts. Enjoy!!!
Disclaimer: Use this recipe at your own discretion, or adapt it to your own method. I take NO responsibility for these recipes.
Preserving the Good Life 
Why don’t you take responsibility for a recipe you created or developed? Is this your recipe or someone else’s? Just curious.
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I take responsibility for all things in my kitchen – however, I can’t take responsibility for things that happen in other people’s kitchens. I’ve seen too many people not follow instructions or try to cut corners. Anytime someone cans meats I can’t stress enough the importance of following instructions so I added the disclaimer.
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Thanks for responding and explaining.
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