Vegetable Beef Soup

This recipe has replaced my "stew" recipe.  While quite similar of a recipe, the tomatoes and seasonings in this recipe put that old recipe to shame.  I make two pots of this soup at the same time and can 6 quarts at a time.  (each batch makes 3 quarts or 6 pints)

• 1 1/3 pounds stew beef, cut into small cubes ( I used an inexpensive round steak)
• 4 cups beef broth (I used 4c water and 5 tsp better than bouillon beef soup base from Costco)
• 1 cup onion, chopped
• 3 carrots, peeled chopped
• 1 cup celery, chopped
• 2 large potatoes, peeled and cubed
• 28 ounces canned tomatoes (two pints home canned tomatoes) (I used 3 ½ c fresh puréed tomatoes from the garden)
• 1 tablespoon sugar
• 1 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper.
• 1 ½ teaspoon Italian seasoning mix from Winco

 
 
Prepare 6 - 7 pint jars, lids, and rings (or 3 quarts). 

 
Cooking: 
In a stainless steel or enameled dutch oven brown meat quickly using a 
tiny bit of olive oil just so the meat won’t stick to the bottom of the 
pot. Add to the pot the rest of the ingredients and cook on medium high
for 10 minutes only just to combine the broth and spices! Turn off the 
heat. Ladle. 
 
Filling the jars: 
On a dishtowel place your hot jars in a semi circle leaving room for your pot that has your 
recipe.  Using your slotted spoon ladle the meat and veggies into the 
jar filling a little over half way then add the soup liquid into the 
jars leaving 1” headspace.  Remove air bubbles and refill to the proper 
headspace if necessary. 

Taking a clean papertowel, wipe the rims of the jars with white vinegar removing any food 
particles that would interfere with a good seal. Add lids and rings. 
 
Processing: 
Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. 
 Lock the lid and turn up the heat bring the canner to a boil. Vent 
steam for 10 minutes, then close the vent by adding the weighted gauge . 

Process pints for 75 minutes at 14 lbs of pressure* and quarts at 90 
minutes.  
 
When complete turn off the heat and let pressure return to zero naturally. 

Wait two minutes longer and open vent. Remove
 canner lid. Wait 10 minutes then remove jars and place on dishtowel in a
 place that they will sit overnight to cool. Do not touch or move them 
till the next morning.
 

*Original recipe is 10 lbs pressure, 2 lb adjustment to altitude and 2 lb adjustment for my pressure cooker reading off.  
 
 
 

Chicken Soup

This is another new recipe I tried this year to have some quick, easy meals on hand.  When heating rice or noodles can be added.

Recipe from: Ball Canning Book

8 cups chicken stock
3 cups diced chicken (about 1 3-lb chicken)
1-1/2 cups diced celery (about 2 stalks)
1-1/2 cups sliced carrots (about 3 medium)
1 cup diced onion (about 1 medium)
Salt, optional
Pepper, optional
3 chicken bouillon cubes, optional
4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

Directions:

Combine chicken stock, chicken, celery, carrots and onion in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 30 minutes. Season to taste with salt and pepper, if desired. 

Ladle hot soup into hot jars 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 **14 pounds pressure 75 minutes for pints and 90 minutes for quarts. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*Original recipe is 10 lbs pressure.  2 lbs adj for altitude, 2 lbs adj. for my pressure cooker being off.

Beef Stew with Vegetables

I tried this new canning recipe this year.  The meat is so tender!  It needs some thickening when opened, but is great to have on hand!  It is perfect for when I need a quick meal!
This recipe was supposed to make 14 pints.  I got 20.  

Recipe from:  Ball Complete Home Canning Book

4-5 pounds stewing meat cut into cubes (I used 5 lbs...cut in small pieces)
12 cups cubed peeled potatoes
8 cups sliced peeled carrots
3 cups chopped celery
3 cups chopped onion
1 tablespoon salt
 1 teaspoon dried thyme
 ½ teaspoon freshly ground black pepper
3 tablespoons beef bouillon

Directions

Cook beef in a large nonstick skillet, working in small batches. Use small amount

of oil if necessary.

Transfer beef to large stainless steel pan.  Add all other ingredients and cover 

with hot water.  Bring to a boil, stirring frequently. 

Fill jars leaving 1 inch headspace.  Remove air bubbles and adjust headspace if 

necessary by adding hot stew. 

Wipe jar rims with a paper towel moistened with vinegar.  Center lid on jar, screw

on lid band.

 
Place jars in pressure Canner.  Place lid on canner.  Vent steam for 10 minutes then

close vent.  **Pressure at 14 pounds for 75 minutes for pints 90 minutes for quarts.

Turn off heat and let pressure return to zero naturally.  Wait 2 minutes longer, 

then remove vent and open canner lid.  Wait 10 minutes, then remove jars. 

Cool and store. 

*Original recipe pressure is 10 lbs pressure.  2 lbs adj for altitude and 2 lbs adj 

for my canner being off by 2 lbs.