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    Stew Meat - Pressure Canning

    Source of Recipe


    Recipe Introduction

    Prepare and preserve stew meat in your pressure canner. Use in the year ahead with your favorite recipes.

    Recipe Link:

    List of Ingredients

    Beef, Veal, Lamb, Mutton, Pork or Venison (select roast or less tender cuts)
    BallŪ Glass preserving jars with lids and bands

    *You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.


    PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
    CUT meat into 1 1/2- to 2-inch cubes. Remove fat and gristle.
    COMBINE meat with water to cover in a large saucepan. Simmer meat until hot throughout.
    PACK hot meat into hot jars leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
    LADLE hot cooking liquid over meat leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
    PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.




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