The Rational Prepper - Canning Beef Stew

As a rational prepper, I'm not preparing for a Zombie Apocalypse... BUT I am preparing for continued Bidenflation and possible shortages of beef and chicken later this year. Since we don't have a giant freezer, I've been slowly learning how to can.

I purchased a chuck roast on sale and, in this post, I'm pressure canning beef stew with potatoes, carrots, onions and beef broth.

I'll be doing a 'raw pack' so the veggies don't turn to mush.

The Presto Digital Canner only holds 5 quarts so I'm making about 10 servings.  I really like this canner... it has a couple of extra steps, but once it finishes venting the rest of the process is automatic and I can walk away.

I peeled and chopped:

• 8 cups of red potatoes
• 6 cups of carrots
• 2 medium yellow onions

I cut 4 lbs of chuck roast into 1 inch cubes and discarded most of the fat. I also made two quarts of beef broth using Better Than Bouillon. (Note the very sharp, pointy kitchen knife I used in defiance of British law.  I'm sure glad we sent the Brits packing back in 1783).

I chopped way too many veggies so I'll have to tweak the amounts next time.

Although I'm doing a 'raw pack' I decided to brown the beef to give it better color.

I layered the jars with beef, potatoes, carrots and onions, and then filled the jars with boiling broth... leaving 1 inch of headspace.  I'm happy to report that all 5 quarts sealed properly... it's only the second time I've had 100% success!