Wednesday, October 28, 2009

Canned Stew

This is so great for busy times, and times where you don't feel like cooking and times when you can't and want stew but are too lazy!  I super love this and have added large canning jars to my grocery list.

*Canned Stew*

In large bowls -- cut, chop or slice the following:
Potatoes (keep covered with water to prevent oxidation)

To each jar add:
1 tablespoon pearl barley
1 tablespoon parsley
1 tablespoon bouillon (any kind)
1/4 teaspoon salt
large handful onion
large handful celery
large handful carrots
2 large handfuls potatoes

Cover all ingredients with boiling water, leaving 1 inch headspace.
Wipe rim with clean dish cloth, top with lid and ring then process in a pressure canner for 30 minutes.

Try dumping 2 jars into a 9"x 13" oiled casserole dish, add roast beef chunks, top with cheddar cheese and bake at 350° til bubbly.

No comments: