21L Home grown and preserved beef stews.

21L Homeamde Shelf Stable Stews.

This is my favourite go to way to “preserve meals” . It is raw packed beef stew w/ bone broth.

I find making entire meals in jars more efficient and appetizing. Also, this way I am just opening jar to open and not multiple.

It is also great way to use up extra or old or freezer burnt etc meats and veggies.

In theory. These will last a lifetime though I typically try and use canning within a year, simply for texture and flavour.

These are also WB canned for 3 hrs. You can also PC for 90 mins if you wish. If you WB can, make sure to bring the product to a high simmer for at least 5 mins. I like doing 8 mins (185°F or 85°c) . I do this regardless of WB or PC to any home processed foods . This ensures the product is safe.

You will also see that I remove my rings after they are cooled. This allows me to wipe them off so rust doesn’t form and makes sure I cannot get a false seal (caused by rings being too tight which can pop your lids and ruin a lot of product / trap moisture) and most importantly makes it very easy to tell if the seal has unsealed or has been compromised in any way.

This is how I do it!

15lbs chopped and browned meat (highly recommended browning quickly for both flavour and looks, if food looks bad, you won’t want it)
10lbs Carrots
10lbs potatoes
Handful garlic
4 onions (optional)

Soak all your veggies well until water is clear.
Season and brown meat
Cook onions and garlic (raw onion doesn’t can well)
Pack into jars
Top up to bottom of jars neck with broth.
Add any herbs you may want.
Process in WB or PC
Leave cool overnight
Remove rings, wipe down, check lids have sealed and you’re done!