Beef Stew Base With Vegetables
|Lean stewing beef||4 1⁄2 Pound, cut into 1 inch cubes|
|Vegetable oil||3 Tablespoon|
|Peeled and cubed potatoes||3 Quart|
|Thinly sliced carrots||2 Quart|
|Chopped celery||3 Cup (48 tbs)|
|Chopped onion||3 Cup (48 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Dried whole thyme||1 Teaspoon|
Brown beef cubes in hot oil in a large kettle; drain well.
Add remaining ingredients, stirring well.
Add boiling water just until mixture is covered.
Spoon hot mixture into hot jars, leaving 1 inch headspace.
Remove air bubbles; wipe jar rims.
Cover jars at once with metal lids, and screw on bands.
Process in pressure canner at 10 pounds pressure (240°).
Process pints for 1 hour and quarts for 1 hour and 15 minutes.