#canning #soup #mealsinajar

Another great “meal in a jar” idea. Use this basic recipe to create your own beef and bean stew by changing up the dried beans and spices you use. Delicious and satisfying. A perfect addition to your home canned pantry.

1 lb. dried beans (I used pinto), rehydrated using the quick soak method
1 1/2 lbs. stew meat or cut up chuck pot roast
1 c. about 1 large onion, chopped
1 c. sliced carrots about 1-2 medium or 1 large carrot
6 c. beef stock
2 bay leaves
1 T. seasoned salt
2 t. dried thyme
2t. garlic powder
2 t. dried parsley
2 t. black pepper

Ladle hot soup into hot pint or quart jars leaving 1″ headspace. Remove air bubbles, wipe rims, center lid and add rings to fingertip tight.

Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15

This recipe CANNOT be safely water bath or steam canned.

Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.

This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.

Recipe Source: All New Ball Book:

NCHFP “Can Your Own Soup Recipe”:

Original recipe adapted from:

Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you.

All American 915 Pressure Canner:
Ball Blue Book:
All New Ball Book:
The Canning Kitchen:
Canning Utensil Set:
JarBox Protector:
Lodge Dutch Oven:
Victorio Multi Use Canner:

Enjoy!
xo~Carol

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