Thanks for great canning lessons etc. I am a 47 yr old chef from Finland and i have now studied pressure canning by looking at alot of your programs. Tommorrow i will make my first beef stew with the new pressure canner. Thanks for the great programs and i hope you and your cameraman (husband) makes alot more of these great lessons!
I love this basic recipe. I prefer to keep everything separate so I get even amounts in my jars. If anyone wants to try to use their pressure canner I can attest to the fact that this is an excellent first meal in a jar recipe.
@lusnorthernhome3410 Pam has another video where everything is kept separate and broth and seasonings added to each jar. I like that method as well since that 90 minute processing time is long enough to cook everything, I don't like heating it up beforehand. It's also so much faster to finish the jars.
You taught me how to safe can and now my daughter wants me to teach her! We will can her tomato sauce this summer and will do it safely because of you. Thank you so much for all you do for us.
I love watching your beginners shows no matter how much experience I have (or don’t have) - I’m always always always learning (and that includes reminders for best practice). Thank you both!
Yum. My favorite thing to can. When I open the jars i always add garlic. Love garlic in my stew. I usually make a mixture of beef stock and flour in my shaker jar to thicken the stew. Delicious.
I watched my grandma and mom can for years. I consider myself a new canner because for the first time I'm doing so alone without my mom's guidance and having lost her a few years ago I can't call her. I'm learning so much from you and feel secure I won't poison my family. Lol
Thank you, I’m taking your canning class and this goes hand in glove with my progress. You take the fear of doing something wrong and help turn it into confidence that following the process results in success!
I've only been canning for a few years, but have always followed safe practices (except for the 50 lbs of red potatoes that I washed but didn't peel) anyway, I don't like using flour or roux for thickening. I use about 2 tablespoons of cornstarch to a half cup of water, mix well and stir in. It doesn't change the color nor the flavor and thickens quickly.
I am new to canning and I love this simple recipe. You gave great instructions and reminders on practicing safety when it comes to canning foods. I hope you will do more recipes like this for those of us who are new to canning. Thanks for the great video and content.
between the usda book , and mostly this channel :) i am now within a few short weeks competent enough to be doing some canning here in Scotland, iv'e done chicken and beef stews, dry pack chicken and beef, and my own venison, Thanks Rose and Jim for the expert guidance.
Wonderful, wonderful video, Dr Pam! You have gotten me into canning, and I so appreciate it! I’ve been canning tomatoes for years, but nothing else until I found you. Now, I have applesauce and Marmalade in Weck jars, Alaska salmon in Ball jars, Ghee, and numerous other things in my basement! What a wonderful gift your teaching has been! Thank you so much!
Helped my mom can as a kid, now at 76 think I will do it again. Still have Moms canner.... Your channels are so encouraging, interesting and downright fun. Thank you both...
I just had my 74th birthday! It is a wonder that I have lived this long (as I have survived stuffing cooked inside the turkey) and my mother's various methods of canning. I love your scientific explanations of food chemistry ⚗️ 🧪 and the explanations of the implements and machinery that you use. My mother had a pressure cooker blow up with a pile of beans. (And we lived my entire childhood with that stain on the ceiling.) That was my mother's last brave attempt at any kind of pressure cooking. The only one in my family that has ever had the courage to use any kind of pressure cooker or canning was my (lifelong) bachelor brother. And he manage to live to to be 72! (Despite his haphazard methods of food preparation.) I guess God smiled upon him and he somehow managed to escape botulism poisoning.
As always, I learn so much from your videos. I have been canning beef stew following your video lesson from 4 years ago in which you layered in raw meat, then potatoes, carrots, onions, celery and seasoning, and finally filling the jars with beef broth. Is that still a safe, tested recipe? We just moved and I am still unpacking, looking for Ball Blue book. Ended up buying the newest 2023 edition of the USDA Complete Guide to Home Canning!
I’ve been canning for about 50 years. I’ve never tried beef stew but what a great, quick & easy meal to have handy! I did freeze dry leftover beef stew last year. Thank you Jim & Pam for another great video.
I make chicken soup starter. Broth, celery, carrot and pieces of chicken. More broth than anything else. Then all you have to do is add your noodles after you open your jar. Quick and easy.
I pressure canned your beef stew recipe using your older recipe two years ago. The raw beef was stuffed into the quart jars first, then the veggies. I noticed the newer version has cooked beef mixed with the vegetables. To make sure I am able to keep the original amount of meat in each quart jar, would it be safe to mix the veggies together then layer the cooked meat several times, then continue using the recommended time and pressure. My husband and I loved the original beef stew but I want to make sure my canning is safe. Thank you for everything you do for our canning community. Masha
I just canned beef stew for the first time. I put 1 lb if stew meat per jar. I only did 4 jars. My son can’t eat white potatoes so I used rutabaga instead. Carrots, celery, salt, pepper and thyme. I raw packed everything and added a small amount of beef stock into each jar. My husband LOVED IT and asked for me to can more.
I love the USDA recipe “spaghetti sauce without meat” because it doesn’t include any additional acids like lemon juice or citric acid. It’s a pressure canning recipe and makes the most wonderful, simple pasta sauce that is not sour!
My MIL taught me to run the cold water over my canner when I was learning to can. I didn't know any better. Now, I educate myself before I do anything.
@deeT02 Yes, different than pressure canning. My old canner leaked around the lid. New gaskets, nothing helped. I think running the cold water over it warped the kettle.
I'm an old canner and will be canning this, Miss Rose, because I stopped at the butcher shop and got stew meat the other day, which I froze for later use. I haven't gotten any of your vids for quite a while, so it's very nice to visit with you again 😊 ❤
I know exactly how you feel when you ran cold water over the canner in earlier years. My early canning days I would prop a wooden spoon to tilt the weight slightly to manually release the steam faster. I’ve come a long way since then.
Thank you for such an informative lesson! I've been water bathing for decades and even bought a pressure canner.... but have been too scared to use it. Your video has given me the courage to can this stew.
Clear gel is safe to use when canning and it is a thickener, it's used for example, if you're making and canning apple pie filling. Other things like flour are not safe to use when canning. Clear gel is not the same as sure gel that you used to make jam
Clear gel is used in tested recipes for canning pie fillings which are high acid, but not for anything else. You don't want to thicken low acid foods with it during the canning process because it could interfere with safe heat transfer. Please don't use it for beef stew.
When I make a basic stew like this, I'll open the jars, then I sometimes add potato flakes, or I'll mash up a small portion of the vegetables. If I have the dry gravy packets then I use those. I've even thrown in some lentils a few times.
You make such wonderful, awesome videos and you're a GREAT teacher. Thank you for all you share with us and teach us. Love and blessings to you and Jim.
I started caning a couple years ago. I took a class and have canned my own beef stew. I need to check the recipe against this one. I may try this one next time. I still learned something new by watching your video. Thank you.
Thank you for your video and all the hardwork you both put into this video. I don't move my jars for at least 24 hours though to be sure they are sealed.
So glad I watched this video. I didn't know that it wasn't safe to leave the skins on the potatoes. Last year I canned potatoes with the skins on but haven't eaten them. Can't wait to try this recipe. It will be my first time canning meat. Thank you! I have learned so much from you.
I am scared to death, but in PA tis the season. I know this older video and I have all the equipment minus the fancy outdoor stuff you have. I bought all Jars, equipment but I scared as my stove is not Level. I want this on my shelf. I don't use Tyme in my Beef Stew so good to know I can season my meat with Garlic and use Broth. I had epic fail in making Peach Jam which turned out like Ice Cream syrup and that was Water Bathing. I need to Pray to God as I am trying. Thank you for the Recipe. Wish me luck as I am gonna try one Jar this weekend.
I am new to canning and just bought a Nesco. I watch your videos almost non-stop. Thank you for your hard work in researching and educating us on doing things the right way. I have two questions about the beef stew one is can I use red potatoes and leave the skins on. I know people do it but I don't know if it's safe. Two I saw another video of yours where everything was raw and not cooked. Can we still do that I noticed this video is newer so I didn't know if you decided that raw packing was not okay.
This looks so good, thank you! I have this canner too, and am going to find out from Presto about switching to using a weighted gauge. I will echo other commentors and ask about the type of stove you are using. I do pressure can on my glass top stove but I've scratched it a little. Would love to set up an outside canning station. Thanks again, Pam and Jim! Nice video.
I’ve seen other videos for canning beef stew where all the veggies and meat go in the jars raw. I would much rather par cook the mixture like you did know and my veggies thoroughly cooked. I love carrots & potatoes and want them to be firm but tender. 🌹❤️🌹
Thank you so much. I just made a batch of this stew using your video and the linked recipe. My presto electric holds only 5 quarts, so my question is, can i save the rest of the stew in the refrigerator and can the rest tomorrow?
Thank you for doing this channel I learn a lot! I've got a question about the stove outside you are using to Presto 23 qt canner on because that is the canner I have (could not afford the All American kind). Some have said you cannot use the presto on outdoor stoves because it cannot take that much heat produced by them. What type of outside stove do you recommend for the Presto?
Pam Im wondeing if you can help me out. I just pressure canned potatoes for the first time in my Presto Canner. These are russets. I followed all the directions. I am at 500 foot elevation and I pressure canned at 11lbs. I used the ball book and unless I read it wrong that is what I thought it said. Secondly do I have to have my gauge tested before using the canner? It is a new canner. I followed all the directions. I must have missed something because I was told that I needed my dial guage tested. It was at zero when I started and the canner was properly vented. I put on the weight that came with the canner. The other vent popped up. The dial rose to the correct pressure and I timed it for 40 minutes. Also I have a read somewhere that you are supposed to lift the jars straight up out of the canner but I can’t do that as I have a range hood that comes down a bit. So I have to slightly tip the jars to get them out of the canner. Hope I’m ok with everything. Looks like they are all sealed even though I only heard a few ping. I wasn’t listening for the pings as I was busy in another part of the house.
What is the name of the gadget you showed and couple of years ago that measured the center of the food you pressured cooked to show it reached the correct pressure? I cannot find it or don't know the name of it to look for. Thank you.
Hello Pam 😊. I'm brand new to canning. I live in New Zealand. About beef stew. I have seen your raw beef stew for canning,and now this one. You said no fat is to go in the jar. Does that mean All fat needs to come off the meat? I only have a Crock-Pot instant pot multi cooker. I have canned pineapple and carrots with success,,, but I want to do more. Stews, soups ets. Thank you for all your advice 😊😊.
You can't have fat in water bath canning, but since pressure canning is for low acid and meats, there will of course be fat drawn out of the beef or pork. You never want a layer if fat floating at the top or around the rims before you put on the lids of course.
You have a video on canning beef stew where you don't pre cook any of it. Do you still do it that too or have you gone just to doing it this way? Thanks.
I was debating on what the best items or variety to have on hand. I think meal starters might be a need? I'm new to canning and have done beans, vegetable mix, soups, chicken, and beef. Next challenge is sweet canning items. I do have a crazy question about canning without a full canner....do they recommend an empty glass jar, water filled jar, or some other things to fill the empty spaces.
If you don't have any beans or something else with the same canning time to fill the space...can WATER. At least the canner is full and there's something in the jar. Water will be a precious commodity in the years to come. Since it will be sterile when the water comes out of the canner it is great to save and use to help cleanse any wounds.
Hello this is the first time I’ve watched one of your videos and liked the information you gave, I have a question which i’m hoping you can answer for me, we love stew, but I make it with Chicken breast, potatoes, carrots, swede, turnips and onions. can I pressure can this using the method you have just used. I’m in the UK and finding information on pressure canning over here is not easy. I have a 25L pressure Canner and live at 394ft above sea level. thank you for any help
I had major hand surgeries and can no longer lift anything heavy. Unfortunately I sold my All American pressure canner and bought the Nesco. Am I allowed safely canning using the Nesco? Thanks 🥰
Trying to keep the pressure needle precisely on point is seemingly impossible in the beginning. I have searched for a precise answer as to the microscopic degree to which the needle may sag below the 13 psi line. I notice that the 5, 6, 10, 11 and 15 on the Presto gauge have a wider line indicator allowing a certain amount of play room in which to deviate. I am wondering if you could point to the gauge to visually show the precise point at which the needle is not allowed to sag below the miniscule pressure line for 13 psi.
As of 4 August, the book pdf can not be downloaded from site...might be because of the problem that caused google sites not to work several weeks ago. They said it should be up in a few weeks or so.
Thank you for this recipe. My favorite beef stew is made without tomatoes which is good because I cannot eat anything in the Nightshade family (tomatoes, potatoes, peppers, sweet and hot, eggplant). If I eat anything that includes those ingredients I am in pain for several days because of inflammation. Now, I am a bit confused. In one of your other programs you half-filled the jars with solids, then fill the jars with liquid. In this program, you added solids almost to the 1" headspace, added liquid, debubbled, more liquid, etc. Does it matter? And, if I can make a suggestion, I was thinking that it might be a good idea to brown the meat, distribute it between the jars, heat the vegetables in hot water or beef stock, fill the jars, etc. In this way you would have an even amount of meat in each jar. Do you think that would work? And while I am at it, last week I pressure canned 13 pints of garbanzo beans, after watching your video, but canned them for only 70 minutes instead of 75, I don't know why. Are they safe to eat or shuld I thow them out and bake another batch?
Hi I'm very new to canning I've just today got a presto 23 quart canner but I'm finding the lid very stiff and hard to put on and worse to take off I haven't used it yet but it's been washed and dried it's just very stiff presto say it's a pre lubricated ring but I've also put a very this coating of olive oil on it to try and loosen it a little is it just because it's brand new and will it get easier to open after use over time ? I really don't know who else to ask as I'm in the UK and not many PC here :) love your channel and content and I trust your judgement
We like canned tomatoes and tomato sauce in our stew. Can the sauce be used in place of some of the water or broth? Would I need to make any other adjustments to the vegetables to add the tomatoes? Thank you both for all you do!
You can add tomato juice instead. Tomato sauce is too thick. Please the nchfp.uga.edu for making tomatoes and tomato products for more background on the process. Jim
Hi rose I’m new to this canning world and just starting to pick my canner and I also will purchase a electric canner here’s my question can we can the stew recipes we like to make or is it imprint only to use what you showed us I like to fry the meat in a cast iron skillet and coat the roast in flour cooking on both sides is this ok thank love your channel thanks for all the hard work you put into your viedo content 😊and your husband
This channel is where we learn the safe way to can,Pam is so knowledgeable and theres no rebel canning here,you know its safe !
Thanks for great canning lessons etc. I am a 47 yr old chef from Finland and i have now studied pressure canning by looking at alot of your programs. Tommorrow i will make my first beef stew with the new pressure canner. Thanks for the great programs and i hope you and your cameraman (husband) makes alot more of these great lessons!
I love this basic recipe. I prefer to keep everything separate so I get even amounts in my jars. If anyone wants to try to use their pressure canner I can attest to the fact that this is an excellent first meal in a jar recipe.
I layer mine also and use beef broth for extra flavor.
This base makes a great Beef, barley and veggie soup too. We seem to like it even more than making it into a stew.
@lusnorthernhome3410 Pam has another video where everything is kept separate and broth and seasonings added to each jar. I like that method as well since that 90 minute processing time is long enough to cook everything, I don't like heating it up beforehand. It's also so much faster to finish the jars.
You taught me how to safe can and now my daughter wants me to teach her! We will can her tomato sauce this summer and will do it safely because of you. Thank you so much for all you do for us.
Sounds great! So glad you are passing on your own skills--Yay!
I love watching your beginners shows no matter how much experience I have (or don’t have) - I’m always always always learning (and that includes reminders for best practice). Thank you both!
Reminders make solid technique
Yum. My favorite thing to can. When I open the jars i always add garlic. Love garlic in my stew. I usually make a mixture of beef stock and flour in my shaker jar to thicken the stew. Delicious.
Thanks Pam, looks delicious.🤗 May JESUS bless and keep you both❤🤗
I watched my grandma and mom can for years. I consider myself a new canner because for the first time I'm doing so alone without my mom's guidance and having lost her a few years ago I can't call her. I'm learning so much from you and feel secure I won't poison my family. Lol
I have some on my shelf now and still love watching you teach it. Thank you for your wonderful educational videos you motivate me to do more.
Thank you, I’m taking your canning class and this goes hand in glove with my progress. You take the fear of doing something wrong and help turn it into confidence that following the process results in success!
You can do it! Knowledge is power!!!
I've only been canning for a few years, but have always followed safe practices (except for the 50 lbs of red potatoes that I washed but didn't peel) anyway, I don't like using flour or roux for thickening. I use about 2 tablespoons of cornstarch to a half cup of water, mix well and stir in. It doesn't change the color nor the flavor and thickens quickly.
Yes, cornstarch does thicken the stew. Jim
Could you use thermflo? I use that for canning pie filling .
I love my 23 quart Presto! ❤
My husband and I both love this recipe. I will make it again, for sure!
I love this recipe & the one you made approximately 4-5 yrs ago. Thank you.
You are welcome. Jim
I’m a newbie at canning and just got my water bath pot and Saturday I get my pressure canner to make my Italian beef stew.
Great Blouse, wonderful color for you.
I am new to canning and I love this simple recipe. You gave great instructions and reminders on practicing safety when it comes to canning foods. I hope you will do more recipes like this for those of us who are new to canning. Thanks for the great video and content.
You are so welcome! And yes, we will be doing more.
between the usda book , and mostly this channel :) i am now within a few short weeks competent enough to be doing some canning here in Scotland, iv'e done chicken and beef stews, dry pack chicken and beef, and my own venison, Thanks Rose and Jim for the expert guidance.
Make sure you take off the bands after it is cooled and sealed
Wonderful, wonderful video, Dr Pam! You have gotten me into canning, and I so appreciate it! I’ve been canning tomatoes for years, but nothing else until I found you. Now, I have applesauce and Marmalade in Weck jars, Alaska salmon in Ball jars, Ghee, and numerous other things in my basement! What a wonderful gift your teaching has been! Thank you so much!
Helped my mom can as a kid, now at 76 think I will do it again. Still have Moms canner.... Your channels are so encouraging, interesting and downright fun. Thank you both...
You will love it. Same age as yourself. Started 3 years ago. A fun hobby with benefits.
I just had my 74th birthday!
It is a wonder that I have lived this long (as I have survived stuffing cooked inside the turkey) and my mother's various methods of canning.
I love your scientific explanations of food chemistry ⚗️ 🧪 and the explanations of the implements and machinery that you use.
My mother had a pressure cooker blow up with a pile of beans. (And we lived my entire childhood with that stain on the ceiling.)
That was my mother's last brave attempt at any kind of pressure cooking.
The only one in my family that has ever had the courage to use any kind of pressure cooker or canning was my (lifelong) bachelor brother. And he manage to live to to be 72! (Despite his haphazard methods of food preparation.)
I guess God smiled upon him and he somehow managed to escape botulism poisoning.
My mom has a tomato explosion in her pressure canner many years ago.
As always, I learn so much from your videos. I have been canning beef stew following your video lesson from 4 years ago in which you layered in raw meat, then potatoes, carrots, onions, celery and seasoning, and finally filling the jars with beef broth. Is that still a safe, tested recipe? We just moved and I am still unpacking, looking for Ball Blue book. Ended up buying the newest 2023 edition of the USDA Complete Guide to Home Canning!
I’ve been canning for about 50 years. I’ve never tried beef stew but what a great, quick & easy meal to have handy! I did freeze dry leftover beef stew last year. Thank you Jim & Pam for another great video.
I make chicken soup starter. Broth, celery, carrot and pieces of chicken. More broth than anything else. Then all you have to do is add your noodles after you open your jar. Quick and easy.
Pam, you gave me the courage to start canning. Thank you
Thank you! Jim
I pressure canned your beef stew recipe using your older recipe two years ago. The raw beef was stuffed into the quart jars first, then the veggies. I noticed the newer version has cooked beef mixed with the vegetables. To make sure I am able to keep the original amount of meat in each quart jar, would it be safe to mix the veggies together then layer the cooked meat several times, then continue using the recommended time and pressure. My husband and I loved the original beef stew but I want to make sure my canning is safe. Thank you for everything you do for our canning community. Masha
I just canned beef stew for the first time. I put 1 lb if stew meat per jar. I only did 4 jars. My son can’t eat white potatoes so I used rutabaga instead. Carrots, celery, salt, pepper and thyme. I raw packed everything and added a small amount of beef stock into each jar. My husband LOVED IT and asked for me to can more.
I love the USDA recipe “spaghetti sauce without meat” because it doesn’t include any additional acids like lemon juice or citric acid. It’s a pressure canning recipe and makes the most wonderful, simple pasta sauce that is not sour!
I have beef stew in the canner right now. I watched your video first and I got the book.
That is fantastic! Great work!
Need to try this
I love your channel. I am also taking your canning class! I can't wait to get started!!
My MIL taught me to run the cold water over my canner when I was learning to can. I didn't know any better. Now, I educate myself before I do anything.
You are so wise to do that. There are many canning misconceptions out there!
My mother did that when she pressure COOKED foods, different from Pressure canning.
@deeT02 Yes, different than pressure canning. My old canner leaked around the lid. New gaskets, nothing helped. I think running the cold water over it warped the kettle.
Thankyou wonderful teaching have not used my new canner yet.from Australia.
Thank you for being so thorough!! Makes me feel less nervous about the process!!
To those looking for the links mentioned, I think she said they were in her amazon store link. Also, I love these videos!
The links are now posted in the description.
I located your channel last night. I love it we need more teachers like you. Thank you for sharing.
Just a word of thanks to the two of you for sharing your many talents with us in ever more worrisome times.
Our pleasure! Jim
I'm an old canner and will be canning this, Miss Rose, because I stopped at the butcher shop and got stew meat the other day, which I froze for later use.
I haven't gotten any of your vids for quite a while, so it's very nice to visit with you again 😊 ❤
I know exactly how you feel when you ran cold water over the canner in earlier years. My early canning days I would prop a wooden spoon to tilt the weight slightly to manually release the steam faster. I’ve come a long way since then.
Thank you for such an informative lesson! I've been water bathing for decades and even bought a pressure canner.... but have been too scared to use it. Your video has given me the courage to can this stew.
You "can" do it
Clear gel is safe to use when canning and it is a thickener, it's used for example, if you're making and canning apple pie filling. Other things like flour are not safe to use when canning. Clear gel is not the same as sure gel that you used to make jam
Clear gel is used in tested recipes for canning pie fillings which are high acid, but not for anything else. You don't want to thicken low acid foods with it during the canning process because it could interfere with safe heat transfer. Please don't use it for beef stew.
I have never thought about canning beef stew, but I think I might now. You make it look so easy! Thank you both so much.
When I make a basic stew like this, I'll open the jars, then I sometimes add potato flakes, or I'll mash up a small portion of the vegetables. If I have the dry gravy packets then I use those. I've even thrown in some lentils a few times.
That's a great idea with the gravy mix! They're often on sale 4/$1.00 and last for ages in the cupboard.
Love this channel, thank you ❤
I am so loving your channel❤ I am learning so much!!
Awesome! Thank you! JIm
Thanks for the tutorial. You both are great!
Thank you, Jim
You make such wonderful, awesome videos and you're a GREAT teacher. Thank you for all you share with us and teach us. Love and blessings to you and Jim.
Super excited for this one! No link? Did I miss it?
Pam! loved this recipe with equivalences on litres and kilograms 🥰🥰🥰🥰 thank you!
Excellent as usual thanks
I started caning a couple years ago. I took a class and have canned my own beef stew. I need to check the recipe against this one. I may try this one next time. I still learned something new by watching your video. Thank you.
Sounds great! Lets us know about your results. Jim
Thank you for your video and all the hardwork you both put into this video. I don't move my jars for at least 24 hours though to be sure they are sealed.
Thanks for sharing! Thanks for sharing. Jim
Thank you for this video. I have not pressure canned anything yet. But I'm going to try this this weekend.
Let us know how it works. Jim
Appreciate the time and explanations you give ! Btw, that color really makes your eyes pop ☺️Good job Jim on the video! Thanks you two!
So glad I watched this video.
I didn't know that it wasn't safe to leave the skins on the potatoes. Last year I canned potatoes with the skins on but haven't eaten them.
Can't wait to try this recipe. It will be my first time canning meat.
Thank you! I have learned so much from you.
Glad it was helpful! Thanks for watching our channel. Jim
Thank you 😊😊love you😊😊
Great job Pam and Jim.
I am scared to death, but in PA tis the season. I know this older video and I have all the equipment minus the fancy outdoor stuff you have. I bought all Jars, equipment but I scared as my stove is not Level. I want this on my shelf. I don't use Tyme in my Beef Stew so good to know I can season my meat with Garlic and use Broth. I had epic fail in making Peach Jam which turned out like Ice Cream syrup and that was Water Bathing. I need to Pray to God as I am trying. Thank you for the Recipe. Wish me luck as I am gonna try one Jar this weekend.
I am new to canning and just bought a Nesco. I watch your videos almost non-stop. Thank you for your hard work in researching and educating us on doing things the right way. I have two questions about the beef stew one is can I use red potatoes and leave the skins on. I know people do it but I don't know if it's safe. Two I saw another video of yours where everything was raw and not cooked. Can we still do that I noticed this video is newer so I didn't know if you decided that raw packing was not okay.
Thank you so much for sharing all you knowledge. I love your videos on both you channels.
Glad you like them! Jim
Yay, so excited! I tried the canned chicken, my girls were like hmmm you can eat that, lol. So I tried it and still here, haha
Great video-thank you! 2nd time maki ng this stew. Used 1 1/2 pounds stew. Got 3 quarts. All sealed.
Great information! Thanks!
What kind of stove is that? Thank you. I definitely am going to make this.
Ooh, yummy!! What a beautiful video. Thank You, Thank You!! How long can this be stored?
Thank you! ❤
This looks so good, thank you! I have this canner too, and am going to find out from Presto about switching to using a weighted gauge. I will echo other commentors and ask about the type of stove you are using. I do pressure can on my glass top stove but I've scratched it a little. Would love to set up an outside canning station. Thanks again, Pam and Jim! Nice video.
Can you give us the proportions for the premade roux?! I never thought to premake it!😊
I’ve seen other videos for canning beef stew where all the veggies and meat go in the jars raw. I would much rather par cook the mixture like you did know and my veggies thoroughly cooked. I love carrots & potatoes and want them to be firm but tender. 🌹❤️🌹
Very helpful thank you!
Thank you so much. I just made a batch of this stew using your video and the linked recipe. My presto electric holds only 5 quarts, so my question is, can i save the rest of the stew in the refrigerator and can the rest tomorrow?
My mother used to run cold water over it in the sink as well. 😮
Thank you for doing this channel I learn a lot! I've got a question about the stove outside you are using to Presto 23 qt canner on because that is the canner I have (could not afford the All American kind). Some have said you cannot use the presto on outdoor stoves because it cannot take that much heat produced by them. What type of outside stove do you recommend for the Presto?
I've seen MANY people use the presto in their outdoor canning kichen. The heat is adjustable just like your stovetop.
great video, thank you
You are welcome! JIm
You look lovely in the blue top, and it makes your blue eyes pop! A great video as always!
This is a great tutorial. Now, I need to follow the links. Where did you say those links were found?
Click “more” under the Video title and it will take you to a box titled “Description”. Click “more” there and you will see the links!
@@iknowheis Thank you. I was watching this live. They were missing earlier.
Pam Im wondeing if you can help me out. I just pressure canned potatoes for the first time in my Presto Canner. These are russets.
I followed all the directions. I am at 500 foot elevation and I pressure canned at 11lbs. I used the ball book and unless I read it wrong that is what I thought it said. Secondly do I have to have my gauge tested before using the canner? It is a new canner. I followed all the directions. I must have missed something because I was told that I needed my dial guage tested. It was at zero when I started and the canner was properly vented. I put on the weight that came with the canner. The other vent popped up. The dial rose to the correct pressure and I timed it for 40 minutes.
Also I have a read somewhere that you are supposed to lift the jars straight up out of the canner but I can’t do that as I have a range hood that comes down a bit. So I have to slightly tip the jars to get them out of the canner. Hope I’m ok with everything. Looks like they are all sealed even though I only heard a few ping. I wasn’t listening for the pings as I was busy in another part of the house.
Oh, that looks so luscious!
Yes, it does. Jim
The foam that appears on top of the pot when boiled can be eliminated if the 'biomass' is properly browned.
What is the name of the gadget you showed and couple of years ago that measured the center of the food you pressured cooked to show it reached the correct pressure? I cannot find it or don't know the name of it to look for.
Thank you.
Hello Pam 😊. I'm brand new to canning. I live in New Zealand. About beef stew. I have seen your raw beef stew for canning,and now this one. You said no fat is to go in the jar. Does that mean All fat needs to come off the meat? I only have a Crock-Pot instant pot multi cooker. I have canned pineapple and carrots with success,,, but I want to do more. Stews, soups ets. Thank you for all your advice 😊😊.
You can't have fat in water bath canning, but since pressure canning is for low acid and meats, there will of course be fat drawn out of the beef or pork. You never want a layer if fat floating at the top or around the rims before you put on the lids of course.
You have a video on canning beef stew where you don't pre cook any of it. Do you still do it that too or have you gone just to doing it this way? Thanks.
My pressure regulator does not rock or make noise, though the temperature gage worked ok.
It is imperative your jiggler jiggles. That is more accurate than your gauge.
I was debating on what the best items or variety to have on hand. I think meal starters might be a need? I'm new to canning and have done beans, vegetable mix, soups, chicken, and beef. Next challenge is sweet canning items. I do have a crazy question about canning without a full canner....do they recommend an empty glass jar, water filled jar, or some other things to fill the empty spaces.
If you don't have any beans or something else with the same canning time to fill the space...can WATER. At least the canner is full and there's something in the jar. Water will be a precious commodity in the years to come. Since it will be sterile when the water comes out of the canner it is great to save and use to help cleanse any wounds.
Hello this is the first time I’ve watched one of your videos and liked the information you gave, I have a question which i’m hoping you can answer for me, we love stew, but I make it with Chicken breast, potatoes, carrots, swede, turnips and onions. can I pressure can this using the method you have just used. I’m in the UK and finding information on pressure canning over here is not easy. I have a 25L pressure Canner and live at 394ft above sea level. thank you for any help
Can you add Worcestershire sauce to the water or broth before canning? Thank you!
Yes but Pam stuck to the tested recipe.
Love your videos. You explain so well. Do you play drums. Take care it's getting bad...
Do you store the roux in the freezer? Or is it dehydrated?
I had major hand surgeries and can no longer lift anything heavy. Unfortunately I sold my All American pressure canner and bought the Nesco. Am I allowed safely canning using the Nesco? Thanks 🥰
Trying to keep the pressure needle precisely on point is seemingly impossible in the beginning. I have searched for a precise answer as to the microscopic degree to which the needle may sag below the 13 psi line. I notice that the 5, 6, 10, 11 and 15 on the Presto gauge have a wider line indicator allowing a certain amount of play room in which to deviate. I am wondering if you could point to the gauge to visually show the precise point at which the needle is not allowed to sag below the miniscule pressure line for 13 psi.
As of 4 August, the book pdf can not be downloaded from site...might be because of the problem that caused google sites not to work several weeks ago. They said it should be up in a few weeks or so.
Please go to the Contact page in our Book Store and send Pam a Message regarding this issue. Jim
Thank you for this recipe. My favorite beef stew is made without tomatoes which is good because I cannot eat anything in the Nightshade family (tomatoes, potatoes, peppers, sweet and hot, eggplant). If I eat anything that includes those ingredients I am in pain for several days because of inflammation. Now, I am a bit confused. In one of your other programs you half-filled the jars with solids, then fill the jars with liquid. In this program, you added solids almost to the 1" headspace, added liquid, debubbled, more liquid, etc. Does it matter? And, if I can make a suggestion, I was thinking that it might be a good idea to brown the meat, distribute it between the jars, heat the vegetables in hot water or beef stock, fill the jars, etc. In this way you would have an even amount of meat in each jar. Do you think that would work? And while I am at it, last week I pressure canned 13 pints of garbanzo beans, after watching your video, but canned them for only 70 minutes instead of 75, I don't know why. Are they safe to eat or shuld I thow them out and bake another batch?
can i ask why you can outside vs inside on stove top?
I love watching your videos i was gonna dry can potatos till i watched your video
We can use a bigger canner and process more jars of food. Jim
Hi I'm very new to canning I've just today got a presto 23 quart canner but I'm finding the lid very stiff and hard to put on and worse to take off I haven't used it yet but it's been washed and dried it's just very stiff presto say it's a pre lubricated ring but I've also put a very this coating of olive oil on it to try and loosen it a little is it just because it's brand new and will it get easier to open after use over time ? I really don't know who else to ask as I'm in the UK and not many PC here :) love your channel and content and I trust your judgement
Contact Presto customer service online and see what can be done. Thanks for watching our channel. Jim
We like canned tomatoes and tomato sauce in our stew. Can the sauce be used in place of some of the water or broth? Would I need to make any other adjustments to the vegetables to add the tomatoes? Thank you both for all you do!
You can add tomato juice instead. Tomato sauce is too thick. Please the nchfp.uga.edu for making tomatoes and tomato products for more background on the process. Jim
@@RoseRedHomestead Thank you!
I can’t really do potatoes. Would I be able to replace the potato amount with sweet potatoes?
Hi rose I’m new to this canning world and just starting to pick my canner and I also will purchase a electric canner here’s my question can we can the stew recipes we like to make or is it imprint only to use what you showed us I like to fry the meat in a cast iron skillet and coat the roast in flour cooking on both sides is this ok thank love your channel thanks for all the hard work you put into your viedo content 😊and your husband
You must follow texted recipes. Rose explained adding dry seasoning's, but no to the flour it isn’t safe.
Ok you answered my question was all the way to the end when I summited my question sorry
can I use rice instead of potato? How long of a shelf life is the beef stew?