Meat - Vegetable Stew

  • Raw Pack
  • Beef, lamb, or veal, cut in 1 - 1/2 inch cubes - 2 quarts
  • Potatoes, pared or scraped, cut in 1/2 inch cubes - 2 quarts
  • Carrots, pared or scraped, cut in 1/2-inch cubes - 2 quarts
  • Celery, 1/4-inch pieces - 3 cups
  • Onions, small whole, peeled - 7 cups

Combine ingredients. Yield is 7 quarts or 16 pints.

Glass jars. Fill jars to top with raw meat-vegetable mixture. Add salt if desired: 1/2 teaspoon per pint or 1 teaspoon per quart. Adjust lids and process at once at 10 pounds pressure (240° F).

Metal cans. Fill cans to top with raw meat-vegetable mixture. Do not add liquid. Add salt if desired: 1/2 teaspoon to No. 2 cans or 1 teaspoon to No. 2.5 cans. To exhaust air, cook stew at slow boil to 170° F., or until medium done (about 50 minutes). Seal cans and process at once at 10 pounds pressure (240° F).

Style of Pack Container Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Raw Jar-Pint 60 min 11 lb 10 lb
Jar-Quart 75 min
Can-No.2 60 min
Can-No.2.5 70 min

For processing at above 1,000 ft, see Altitude Adjustments.

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