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Beef Stew with vegetables, Ball blue book recipe.

       4-5 pounds beef stew meat
       1 tablespoon oil
       3 quarts cubed and peeled potatoes
       (about 12 medium)
       2 quarts sliced carrots
       (about 16 small)
       3 cups chopped celery
       (about 5 stalks)
       3 cups chopped onions
       (about 4 small)
       11/2 tablespoon of salt
       1 teaspoon thyme
       1/2 teaspoon pepper

       Cut meat into 11/2 inch cubes; brown in oil.  Combine meat, vegetables and seasonings; cover with boiling water. Bring stew to a boil. Ladle hot stew into hot jars; leaving 1 inch headspace. Remove air bubbles. Adjust 2 piece caps.
       Process pints-1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam pressure canner.  Makes about 14 pints or 7 quarts.