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For Canning Larger Quantities TRY THIS:
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How to Simply Can your Gourmet Beef Stew: Prepare 6 pint jars - While the 2 batches of beef stew are simmering in the oven, pull 6 wide- mouth pint jars. Visually inspect the jars for nicks, cracks that may prevent sealing. Wash the 6 jars & their 2 pc lids in hot soapy water; rinse well. Dry the screw-on bands and set aside in a small basket to keep them together. Prepare large pot filled with 8” of 180 degree hot water to sterilize the canning jars. Put the same hot water in a smaller pan & add the rubberized lids. Do not boil the lids! Hint: place the lids in the pan by alternating face up and face down. This will make them easier to pick up later. Let the jars & lids stay in the hot water until ready for use, removing one at a time as needed. Prepare the Pressure Canner - Thoroughly read manufacture’s instructions first. Then fill the canner with boiling water to the level recommended by the manufacturer. Cover with the lid to keep water from evaporating. Have ready a large heat proof cutting board & tools to make job easier: a jar lifter, a magnetic lid lifter, a funnel, a ladle, a small container with boiling water, a clean wash cloth, a towel, pot holders, a heat proof trivet for the 6 quart casserole with the larger batch of stew in it. Place the trivet & the tools next to the cutting board. Bring the saucepan with the hot lids and place it nearby. Put the screw-on bands next to it in a small basket. Remove larger casserole from oven after 90 minutes of simmering and place on the trivet. Remove and discard the onion studded with the cloves in your compost pail. Stir in the remaining 2/3 of the pearl onions, the remaining 2/3 of the mushrooms. (Option: 5 medium sized carrots, peeled & cut in to 1” chunks, could be added to the stew at this point.) Remove canning jar from hot water with a jar lifter tilting it gently to remove all water from the inside of it. Hold the bottom of the jar with the towel to prevent water from dripping everywhere. Place this jar on the cutting board.
Filling the pint jars - Place the funnel over the jar opening . Carefully ladle the stew into the jar staring with the solid pieces of meat and vegetables first. You will be leaving a 1" at the top of the jar empty. Ladle the rich gravy over this making sure to maintain that 1" empty space.
Remove the funnel. Dip the edge of a wash cloth in the boiling water. Wipe the rim of the jar to remove any spills. Repeat till all the jars are filled. Put lids on; then screw lids. Tighten lids firmly.
Pressure Canning - To prevent getting hot steam in your face, remove the lid from the canner on the stove holding it towards you; set it aside. Grasp the jar around the rim with the jar lifter and place it in the canner. Do the remaining 5 jars the same way. Once the canner is full, place the lid on it & lock it securely in place. Follow manufacturer’s instructions to bring the canner to required pressure. Set your timer for 60 minutes & let it cook. When timer sounds remove turn off heat to canner. With pot holder carefully move the canner to a cool burner 7 let it cool on its own while you enjoy dinner. The Finished Product: After dinner when the canner is back to zero pressure, carefully remove the lid from the canner as before: holding it towards you to prevent getting hot steam in your face; set it aside. Grasp a jar around the rim with the jar lifter & holding the towel under the jar to prevent dripping. Place the jar on a flattened towel laid over a heat proof surface. Remove remaining jars the same way. The liquids in the jars may still be bubbling & the jars may make pinging sounds that is the vacuum sealing. Allow the jars to cool on this surface while you clean & put away the canner. Wash & dry the jars. Label & store.
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