Beef Stew for Canning

2 lbs chuck, cut into 1 in cubes
3 medium russet potatoes
3 medium carrots
1/2 cup coarsely chopped onions
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

Chop all veggies except celery to uniform size, about one inch or so.
Add all of the first ingredients to jars leaving 1 inch of headroom.
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.
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.
Process for 60 min at 10 psi.

pcaudill