Pressure Canned Stew Meat Recipes

BEEF STEW

Steps:

• Wash and peel the potatoes. Wash again, then dice. Put in a large pot.
• Wash, peel, wash again, then slice the carrots. Add to the large pot.
• Wash the celery, slice. Add to the large pot.
• Wash, peel, chop the onions coarsely. Add to the large pot.
• Cut the beef into 4 cm (1 1/2 inch) cubes. Set aside.
• Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
• Add all remaining ingredients to the pot.
• Add just enough boiling water from a kettle to cover (depending on your pot shape, etc, that may be around 2 - 3 litres / quarts / 8 - 12 cups. Exact amount does not matter).
• Bring to a boil.
• Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
• Ladle mixture evenly into hot jars. Should you need more liquid, use boiling water from a kettle.
• Leave 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

PRESSURE CANNED STEW MEAT

Steps:

• Fill quart jars with stewing meat.
• add 1/2 tsp salt per jar.
• 1 tbsp of soup per jar.
• Cap and ring each jar.
• Put in canner following pressure canner directions.
• Process 10 pounds pressure for 90 minutes.
• I am at 3000 ft altitude.

PRESSURE COOKER BEEF STEW

Steps:

• Heat the oil in the bottom of the pressure cooker over medium-high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside.
• Stir in the water, bouillon cubes and carrots, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure.
• Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew.
• When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
• Remove the lid, and place the pot over medium heat. Bring to a boil. Stir the cornstarch into a small amount of cold water to make a slurry. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them.