It's time to stock your pantry for winter using quart-sized Azure Canning Company jars!
This raw pack canning recipe could not be any simpler…or more delicious. Karen, our CXO, shared this recipe and these comments with us. “My husband and son can't keep their hands off this beef stew. Even though they would store safely for many months or even a couple years, they never stay on my pantry shelf very long.”
Exact measurements are not needed. All ingredients are put in the jar raw. For about 7 quarts of beef stew, you’ll need approximately 3.5 pounds chuck roast, 2 onions, 6 stalks celery, 3 carrots, and 1-2 potatoes per jar. Before you begin, sterilize your canning jars, and clean your lids and bands in hot, soapy water.
(Makes about 7 quarts)
3.5 pounds chuck roast, cut into small chunks
12 potatoes
3 carrots
2 onions
6 stalks celery
14 cups beef broth heated to boiling (2 cups per quart jar)
7 tsp sea salt (1 tsp per quart jar)
Fill the pressure canner with 2-3 inches of water and begin heating it on the stove.
Chop carrots, celery, and onions, and then peel and chop the potatoes. Place 1 tsp. salt into each sterilized canning jar. Layer beef, potatoes, carrots, onions, and celery in canning jars. Add heated broth, leaving 1 inch headspace. If you don’t have enough beef broth to fill all the jars, just add a little hot water to make up the difference. Wipe rims of jars with clean towel or paper towel dipped in white vinegar (vinegar cuts through any grease that could interfere with a proper seal), and then place the lids and bands on the canning jars. Finger-tighten the bands. Load your jars into the pressure canner and lock the canner lid into place.
Heat the water in the canner for ten minutes, allowing steam to escape through the vent pipe for ten full minutes. Then place the pressure regulator on the vent pipe/close the canner vent, and continue to heat. The pressure will slowly start building in the pressure canner. Continue heating to 11 PSI for dial-gauge canner or 10 PSI for weighted-gauge canner. Once you reach the correct pressure, begin timing the processing. Process pint jars for 75 minutes or 90 minutes for quarts. Adjust your pressure and processing time according to your altitude.
When timer goes off, turn off the stove heat. Allow the pressure canner to completely depressurize naturally—do not try to rush the process. After the pressure has been completely released from the canner, remove the lid from the canner, opening it away from your body so steam releases away from you. Remove jars from canner, and place on a towel on the kitchen counter to cool. Let them sit 18 hours until they are completely cooled off.
Remove the bands. Make sure lids are sealed before storing in the pantry. If you have any jars that didn’t seal, place them in the refrigerator and eat them in the next week. Sealed jars can be stored 1-2 years. (In my house, we're lucky if they last 1-2 weeks!) Don’t forget to label your jars with contents and date.
Enjoy!