Beef Stew - Canning

This is a simple beef stew recipe that was created when I realized that I have bad stomach problems. I am in the process of creating recipes that anyone can eat that still taste good to everyone else too. This is the first of many...

• Ready In: 2 hrs 10 mins
• Yields: 4 pints

Ingredients

• 2  lbs  chuck, cut into 1 in cubes
• 3  medium russet potatoes
• 3  medium carrots
• 1⁄2 cup  coarsely chopped onion
• 1⁄4 cup  chopped celery

• Makes 4 pints

• Add to each pint jar

• 1⁄2 teaspoon sea salt
• 1⁄8 inch  sliver garlic
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup  boiling beef broth
• 1  tablespoon corn
• 1  tablespoon peas
• 1  tablespoon green beans

Directions

1. Chop all veggies except celery to uniform size, about one inch or so.
2. Add all of the first ingredients to jars leaving 1 inch of headroom.
3. Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth.
4. I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty.
5. Process for 60 min at 10 psi.