Beef Burgundy for Canning
Source of Recipe
My own recipe
* Exported from MasterCook *
Beef Burgundy for Canning
Recipe By :Katie, November 2002
Serving Size : 0 Preparation Time :0:00
Categories : Beef Preserving
Amount Measure Ingredient -- Preparation Method
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6 pounds cubed beef chuck roasts -- (This was three roasts. Or use stew meat)
2 large onions -- coarsely chopped
10 slices bacon -- diced, cooked and drained
1 whole garlic bulb -- peeled and thinly sliced
3 cups beef broth
3 cups Burgundy wine
2 cans mushroom stems and pieces -- or 1/2 lb. fresh, sliced
1/2 teaspoon pepper
1 teaspoon thyme
1 1/2 teaspoons salt
These measurements are approximate. You need enough liquids to cover beef and vegies.
Brown the beef cubes and set aside in a large stockpot. Brown onions and garlic and add to beef. Cook and drain bacon and add to beef. Stir in remaining ingredients and simmer about an hour.
Pour into hot, clean jars, leaving 1" headspace. Remove air bubbles. Wipe rims and adjust two piece lids. Process pints for 60 minutes and quarts for 75 minutes. Dial gauge canners: use 11 lbs at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft., and 14 lbs. over 6000 ft. Weighted gauge canners: use 10 lb. weight at 0-1000 ft., and 15 lb. weight over 1000 ft.
To serve: heat and thicken with cornstarch or a roux. Serve over rice or noodles. Would also make a good stew.
Yield:
"5 quarts"
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