Monday, October 26, 2009

{ Canned Stew Recipe }

Canned Stew
In large bowls --- cut, chop or slice the following:

Carrots sliced
Celery sliced
Onion chopped
(A food processor works great for the carrots and celery
& don't forget to keep the potatoes covered with water so they don't brown)

1 TBSP Pearl Barley
1 TBSP Parsley
1 TBSP Bouillon (beef or chicken)
1/4 Tsp Salt (optional)
In clean Canning Jar add:
Pearl Barley
Salt (optional)
Then using a LARGE handful of each, add the following:
(I usually add more potatoes)

Cover all ingredients with boiling water leaving 1 inch head space
Wipe rim with clean dish cloth, top with lid & ring then process in a
Pressure Canner for 30 Minutes
at 12 pounds of pressure.
This stew can be made into:
Pot Pies

A quick way I have served this is to open 2 jars of stew in a 9 x 13 pan, then add a can of Roast beef chunks, some fresh sliced zucchini and top with cheddar cheese and bake at 350 till bubbly.
My family loves this and it's great to have on hand when you need to whip up a quick meal.
Happy Canning!

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  1. oh thanks for the recipe sounds great!

  2. Just started reading your blog. I am a blogaholic! How long is the shelf life on these yummy looking jars? My kids would actually eat this stuff!

  3. YUMMY! How do you think these would work with Rice instead of Barley? My Husband and Daghter are celiacs (no wheat, barley, etc) so any recipe we can tweek just a lil bit is AWESOME!

  4. Rachel, does it have to be a pressure canner for the stew? I have only canned jams and apple/pear/pumpkin butters, never veggies.

  5. Thank you for posting the recipe (I'm one of the requestor's).

  6. The canned stew looks great! Thanks for sharing. Love & blessings from NC!

  7. OK, Seriously! You are the Canning QUEEN! :D How in the world do you know all of this stuff? ;D The recipe sounds delish!

  8. You've been a busy girl. It's gonna make your winter easier. Mimi

  9. is there anything you can't can rachel? amazing!

  10. So pretty! I was wondering if you canned the meat too. . .but I see not. Our meat is frozen & I figured why would I can the meat when it would just take up more room & then I'd have to open 3 jars for a meal? LOL. . then again, I haven't canned the other components.
    Have you ever explored using bigger jars? I bet they're pricey. OKAY - enough of my rambling. :)

  11. Rachel, Do you use quart jars or the larger jars? Also, how many pounds of pressure do you can at? I can't wait to try this!!


  12. Thank You for your recipe, I have been searching for a recipe like this and here it is!!! I love your fruit room! My only thought was, I would hate for your jars to fall off if you had a earthquake. My parents shelves have a 1x2 at the bottom of their shelves to keep the jarsfrom falling off in an event such as this. Just a thought!

  13. Just discovered your blog & LOVE it. How on earth do you get so much done? I have a bunch of G. Smith apples that I need to do something with and would love to do an apple pie filling. Noticed you mentioned it, but I couldn't find the recipe on your blog anywhere. Do you have a tried & true recipe you've used?

    Thanks so much!
    Ali in AZ


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