CFR 9, ß 319.304 Meat stews.
Meat stews such as "Beef Stew" or "Lamb Stew" shall contain not less than 25 percent of meat of the species named on the label, computed on the weight of the fresh meat.
- beef, 300 g
- potatoes, 200 g
- peas, 50 g
- carrots, 120 g
- onions, 30 g
- salt, 10 g
- pepper, 20 g
- flour or starch, 20 g
- water or broth, 250 g
- Peel potatoes, onions and carrots, then dice them. Keep freshly peeled potatoes under water to prevent darkening.
- Trim beef, remove gristle and fat, cut meat into 1 inch (25 mm) cubes. Brown in a small amount of fat. Boil potatoes for 10 minutes. Mix flour with water, salt, and pepper to make gravy. Add hot meat and potatoes, vegetables and top with hot gravy leaving 1î headspace in glass jars and 1/4î headspace in cans. Remove air bubbles.
- Adjust lids in glass jars and seal the cans. Process at once at 240° F, 116° C.
|Style of Pack||Container||Process Time||Canner Pressure at "0" ft|
|Hot||Jar-Pint||75 min||11 lb||10 lb|
For processing at above 1,000 ft, see Altitude Adjustments.