Friday, September 12, 2008

How to Can Stew

Here's the recipe the Gman uses to make up his batches of stew - He likes being able to just pull a jar out of the pantry any old time he feels like having stew.....

Here's the book the recipe comes from "Putting Food By" it's one of the best all around canning books we have found. We use it a LOT.

He'd already gone out to the garden to gather up the ingredients....the carrots, potatoes and onions are in the plant pot....the tomatoes aren't in the recipe, they just keep getting moved around and around the kitchen...we're still waiting for some to ripen up.

OK, the recipe: (makes 7 pints)

4 cups lean meat ( he did one batch with venison that he got last winter) the other batch he did with lamb (that we traded for some pork last winter)

4 cups new potatoes, cut in 1/2 inch cubes
4 cups carrots cut in 1/2 inch pieces
1 1/2 cups coarsley chopped celery
(he put onions in instead of celery, which we didn't have)
Herbs - parsley, lovage, cilantro

The nice thing about this recipe is you can Raw Pack it...saves so much time! Put the meat and veggies in a large bowl, mix it well with your hands.

Pack firmly into clean hot pint jars, leave 1 inch headroom. Add 1/2 cup boiling water to each jar and add 1/2 tsp salt if you want. Wipe the rims, put on seals and lids.

Pressure Can (do NOT water bath!) at 10 pounds pressure for 60 minutes. Again, because of our altitude, we use 15 pounds pressure.

Remove jars and let sit undisturbed 24 hours. After that, wipe the jars down and store in your pantry.


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1 comment:

Linda Foley said...

That sounds really good - and easy!

I'll have to look around, been a few days since I have been in here...


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