Canning 101: How to master the basics of home food preservation

10/10 Previous Next

Beef stew

Ingredients: 2 to 2 1/2 pounds beef stew meat cut into 1 1/2 inch cubes + 4 cups sliced small carrots + 1 to 1/2 cup chopped celery + 1 1/2 cups chopped assorted bell peppers + 1 1/2 teaspoons vegetable oil + 1/2 teaspoon thyme + 3/4 teaspoon salt + 1/4 teaspoon pepper + water

Cook the meat in a heavy saucepan in oil on medium-high until browned. Add the vegetables and seasonings, then cover with boiling water. Bring to a boil. Remove from heat, and ladle the stew in clean, warmed jars. Wipe the rim clean, and screw the lid on tight. Proceed with the pressure canning method.