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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs