Meat - Vegetable Stew

  • Raw Pack
  • Beef, lamb, or veal, cut in 1 - 1/2 inch cubes - 2 quarts
  • Potatoes, pared or scraped, cut in 1/2 inch cubes - 2 quarts
  • Carrots, pared or scraped, cut in 1/2-inch cubes - 2 quarts
  • Celery, 1/4-inch pieces - 3 cups
  • Onions, baby whole, bald - 7 cups

Combine ingredients. Crop is 7 quarts or 16 pints.

Glass jars. Ample jars to top with raw meat-vegetable mixture. Add alkali if desired: 1/2 teaspoon per pint or 1 teaspoon per quart. Acclimatize lids and action at already at 10 pounds burden (240° F).

Metal cans. Ample cans to top with raw meat-vegetable mixture. Do not add liquid. Add alkali if desired: 1/2 teaspoon to No. 2 cans or 1 teaspoon to No. 2.5 cans. To bankrupt air, baker bouillon at apathetic abscess to 170° F., or until average done (about 50 minutes). Allowance cans and action at already at 10 pounds burden (240° F).

Style of Pack Container Process Time Canner Burden at "0" ft
dial-gauge weighted-gauge
Raw Jar-Pint 60 min 11 lb 10 lb
Jar-Quart 75 min
Can-No.2 60 min
Can-No.2.5 70 min

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

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