#canning #canningandpreserving #beef
Add a bit of bougie to your home canned pantry with this amazing Beef in Wine Sauce. Great starter for "Beef Burgandy". The red wine in the background elevates the beef for a quick week night meal starter.
4 lbs round steak, cut into 1" cubes
2 T vegetable oil
2 c. shredded carrot
2 c. shredded apple
1 1/2 c. sliced onions
1 c. water
1 c. dry red wine
2 t. seasoned salt
2 t. dried thyme
2 t. Worcestershire sauce
4 cloves chopped garlic
4 beef bouillon cubes (I used 4 t. of Beef Better than Bouillon)
2-4 bay leaves
1 t. browning and seasoning sauce (optional)
Fill hot pint or quart jars with beef and sauce leaving 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
Recipe Source: Ball Blue Book: amzn.to/3cL1B6J
Recommended products I use:
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you.
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Pressure Canning For Beginners:
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Pressure Canning Checklist: thriftychichou....
Enjoy!
xo~Carol
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