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Stew Meat

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Prepare and preserve stew meat in your pressure canner. Use in the year ahead with your favorite recipes.

Level of Ease:

Advanced

Preserving Method:

Pressure Preserving

You Will Need:

  • Beef, Veal, Lamb, Mutton, Pork or Venison (select roast or less tender cuts)
  • Water
  • Glass preserving jars with lids and bands

Directions:

  1. PREPARE pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. CUT meat into 1 1/2- to 2-inch cubes. Remove fat and gristle.
  3. COMBINE meat with water to cover in a large saucepan. Simmer meat until hot throughout.
  4. PACK hot meat into hot jars leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
  5. LADLE hot cooking liquid over meat leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude.

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