I think it was Wednesday when I took a big sirloin tip roast out of the freezer and stuck it in the fridge to defrost. Thursday it was still frozen solid. By Friday evening, it was thawed enough that I figured I could cut it up but was tired so I told myself I would do it Saturday. I had planned to cut it up before Addie’s game, then get it all made and canned after the game but then . . the thumb incident.
This morning I mentioned to Vince that I might need help but that almost 10 pound roast needed to be canned. He said he could do whatever I needed. I told him I might need help peeling potatoes and scraping carrots so he was happy to help.
The roast was over 9 pounds and I browned the meat so most of the “water” cooked out. I put 8 oz. of meat in each of 12 jars so that’s 6 pounds. I guess the other 3.5 pounds was water and scrap. I thought I was going to have enough left over to have for dinner tomorrow night but nope . . not happening.
Twelve quarts of stew ready to heat and eat during the winter and a big roast out of the freezer!
Helen says
Judy, can you give an outline of how you can your beef stew? I realize you cook your beef first—just brown it or is it completely cooked? Are your vegetables cooked or raw?
I have always made soup and pack my hot jars with the hot soup. Put on my lids and bands and put in the pressure canner.
I realize that you aren’t supposed to use flour or thickener when canning, so I am really interested in how you can stew.
Thanks.