Canning Beef Stew

This recipe is from Ball Canning and Preserving.  We've made this a few times and it's always good.  How could it not be?  With the garden running late, and me getting 49 canning jars for $5 at a garage sale last weekend--I needed to do something!

This recipe made 14 pints (or 7 quarts) with a little left over.

Ingredients:
4-5 pounds beef stew meat, cut into 1-1/2 inch cubes
1 tbsp vegetable oil
12 cups cubed and peeled potatoes (about 12 medium)
8 cups sliced carrots (about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onion (about 4 small)  *we don't use this much
1-1/2 tbsp salt
1 tsp thyme
1/2 tsp pepper
water

Prepare pressure canner.  Simmer lids and prepare jars.

Brown meat in oil in large saucepot.  Add vegetables and seasonings to browned meat.  Cover with boiling water.  Bring stew to a boil. Remove from heat.

This looks like heaven.  

Ladle hot stew into hot jars leaving 1 inch headspace.  Remove air bubbles.  Wipe rims.  Center hot lid on jar, apply band and adjust until fit is figertip tight.

Process filled jars in pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints (1 hour 30 minutes for quarts).  Turn off stove and let pressure go down.  Remove jars and check lids for seals after 24 hours.

*Always follow safe pressure canning procedures.  

Review your pressure canning manual and the Ball guidelines.