Beef Stew

CFR 9, ß 319.304 Meat stews.

Meat stews such as "Beef Stew" or "Lamb Stew" shall accommodate not beneath than 25 percent of meat of the breed called on the label, computed on the weight of the beginning meat.

  • beef, 300 g
  • potatoes, 200 g
  • peas, 50 g
  • carrots, 120 g
  • onions, 30 g
  • salt, 10 g
  • pepper, 20 g
  • flour or starch, 20 g
  • water or broth, 250 g
  1. Peel potatoes, onions and carrots, again dice them. Accumulate afresh bald potatoes beneath baptize to anticipate darkening.
  2. Trim beef, abolish gristle and fat, cut meat into 1 inch (25 mm) cubes. Amber in a baby bulk of fat. Abscess potatoes for 10 minutes. Mix abrade with water, salt, and pepper to accomplish gravy. Add hot meat and potatoes, vegetables and top with hot gravy abrogation 1î headspace in bottle jars and 1/4î headspace in cans. Abolish air bubbles.
  3. Adjust lids in bottle jars and allowance the cans. Action at already at 240° F, 116° C.
Style of Pack Container Process Time Canner Burden at "0" ft
dial-gauge weighted-gauge
Hot Jar-Pint 75 min 11 lb 10 lb
Jar-Quart 90 min
Can-No.2 65 min

For processing at aloft 1,000 ft, see Altitude Adjustments.

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