I found this recipe via a fellow Blogger, Iowa Sue! First, I will just provide you with the recipe and instructions, then I will give you a rundown on some of the adjustments that I made and a full review!
Ingredients:
2.5 lbs Rump Roast, Trimmed - 1.25 in. cubes
1 lb potatoes - 1 in. cubes
1 lb carrots - .5 in. slices
6 oz. celery - .5 in. slices
8 oz. onion - coarsely chopped
2 tsp minced garlic
1 qt water
4 tsp ketchup - .5 tsp per jar
4 tsp Worcestershire sauce - .5 tsp per jar
4 tsp beef base - .5 tsp per jar
Process:
- Brown meat on half sheet pains in 400* oven for 15 min., turn and brown additional 10 - 15 min. Keep warm.
- Prepare carrots, celery and onion, peel and dice potatoes last. Add vegetables to 6 - 8 quart pot, cover with tater; bring to a boil. Remove from heat. VEGETABLES DO NOT HAVE TO COOK. Turn off heat.
- Wash jars, keep warm until filling. Heat lids in hot water for 10 min. until ready to use. DO NOT BOIL LIDS.
- Add seasoning per jar. Divide beef among jars. Divide veggies among jars. Pour hot meat juices, then hot water into hot jars, leaving 1 in. head space. Remove bubbles with plastic knife and wipe jar rim carefully with hot wipe before sealing. Cover and seal, place in pressure canner with 3 quarts simmering water), exhaust steam 10 minutes, process in pints 1 hr. and 15 min. at 10 lbs of pressure up to 1000 ft. elevation. Let pressure drop of own accord (about 30 minutes), open canner remove jars to clean towel and let cool and seal, setting apart to allow air to circulate. Remove rings and wash jar carefully.
- Based on own personal preferences and differences in canning with the 4ever recap lids vs. traditional metal canning lids, there were a couple of modifications that I made.
- In place of the 1 qt of water that you add in to the jars with the hot meat juice, I actually used the water that the vegetables had blanched in so that I could catch a bit more of the flavor from the onions and what not.
- Speaking of onions, I chose to cut them into 1/8 pieces. The "other half" is not so fond of onions and this allows the stew to catch the full flavor that the onions provide, but also allow anyone with aversions to onions to pic them out easily.
- When cooking the meat in a "half sheet pan," I used two glass casserole dishes so that I could easily transfer the juices into the jars.
- While I am preparing my veggies and meat, I have the lids and gaskets "simmering" in a pan until they are ready to use.
- Before I put the cans into the pressure canner, I lay the rubber gasket on the rim of the jar, lay the plastic lid on top and (while holding the lid to keep it centered), apply the metal collar. I tighten them snugly (no Hulk hands necessary) and, then, turn it back 1/4" and that allows the air to properly vent out of the jar to create a sufficient vacuum.
- Upon removal from the canner, each lid collar is tightened as much as possible to fully secure the lid and create the greatest vacuum possible as the contents cool.
The verdict:
After 8 pint sized jars, I am happy to say that there was a 100% success rate with the 4ever recap lids and seals. Better yet, we had the stew this afternoon for lunch and... DELISH! I was slightly worried that the beef would over cook or that the vegetables would lose their crisp. Fortunately, neither of these things happened. Prep work was a cinch too: Just take two pint sized jars, make enough beef broth to obtain your desired amount, heat up in a small pot and viola! The veggies and beef had a great flavor and the meat literally fell apart in your mouth.
Now, I will say that there is a bit more to the use of the 4ever recap lids and seals. For more information on that, please, head on over to The 4ever recap Website and click on "Utilization."
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