Canning beef stew in the summer is a fantastic way to preserve the summer vegetables and have shelf stable meals available year round. This is a tomato based beef stew that makes for a wonderful canned stew. You can pretty much use whatever vegetables you like in beef stew to suit your family's taste preferences.

Ingredients

6 lbs stew meat (or cut roast, brisket, or venison)
10 -12 lbs tomatoes
4-5 chopped onons
3-4 lbs chopped carrots
8-10 lbs chopped potatoes
2-3 lbs chopped okra
6-8 cups corn
3 heads of garlic - peeled and chopped
2 heaping tablespoon of salt
2 teaspoons of thyme
about 2 teaspoons of black pepper
3-4 bay leaves
beef bullion (optional)

Instructions

Prepare the beef stew for canning
Put a little oil in the stock pot and sear the meat. Don't cook it all the way, just lightly brown it.
When the meat is done, add the spices and vegetables to the pot.
Mix up all the ingredients and add some water or tomato broth to it if the liquid doesn't cover the meat and vegetables.
Bring to a boil and boil for 5 minutes.
Canning Beef Stew
If you didn't do it earlier, wash each jar and lid in warm soapy water.
Put the pressure canner on the stove and add water according to the manufacturer directions.
Fill each jar with the beef stew mixture and leave a 1" head space.
Wipe the rims of the jars with a clean damp cloth.
Top jars with lids and bands. I really like to use canning reusable lids on these because I don't normally give these as gifts.
Place hot jars into water in pressure canner (prepared per manufacturer guidelines).
Lock the lid
Turn up the heat to medium-high
Once it's boiling and you hear steam coming from the vent, let the steam vent from canner for 7-10 minutes, then put weight on vent
Continue heating until you reach 10 pounds pressure (adjusting for altitude if necessary)
Process pint jars for 75 minute, and quart jars for 90 minutes
After processing time is finished, turn off heat and let pressure go all the way to zero psi
Once the canner is completely depressurized, remove weight and let the canner rest for 10 minutes.
Unlock the lid and remove it away from your face. Let the canner rest for 5 minutes.
Remove jars and let them cool for 12-24 hours.
Once they're cool, remove bands, wipe jars, and store properly.
If any jars didn't seal, put them in the refrigerator to use within the week.

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Jan's canning