Today I made canned beef stew. Since we had a roast earlier in the week, I thought it would be perfect timing to try canning something we normally eat, easing prep time in the future.
This recipe was easy.
2 1/2 potatoes, diced
14 'baby' carrots, diced
chopped roast beef
I layered in the above order in quart size jars. I used leftover stock, 2 cubes beef bullion, and 1 cube vegetable bullion and 1 cup water mixed together and boiling. I then poured the boiling beef stock into the quart jars. Sealed, fastened lids on, and put into the pressure canner. My instructions said 90 minutes under 10 pounds pressure for quarts of meat. I am not totally understanding why the long time since the meat is already cooked, but since that is the instructions. . . . .
Everything went ok until 80 minutes into pressure canning I could smell something burning. My Presto Pressure Canner had run dry. I put in enough water (at least according to the instructions). Hopefully the beef stew is ok. The pressure canner has a defect and will have to be replaced. **sigh**
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