Today's batch was seven quarts of beef stew.
One of the hardest things about canning meat to me is making sure that I buy a cut that isn't full of fat and other stuff for me to have to remove. I've always been told to can no more fat than you had to.
I followed the directions on Homemaking on the Homestead with a few tweaks based on the All American canning book that came with my canner.
In Crystal's directions she doesn't seem to heat the meat first, but I was afraid to put cold meat in hot jars....so I brought it to a boil and used that broth for my liquid in my jars.
Kept the ingredients simple:
onion, potato, carrot, celery, garlic powder and salt
lean chunks of beef
layer in jars
fill with broth
get bubbles out
pressure cook for 90 minutes at 10 lbs
in my neck of the woods anyway
Seven full jars of beef stew.
I love to hear that ping!
On a completely different note, we have a family friend
who is near the end of his time here.
Please send up a quick prayer for his family that they will know peace.
We also had three commercial fishermen go down on their boat this week.
Only one was rescued.
Please pray for peace for the family of the grandfather and nephew
who could not be rescued.