Canned Low Carb Beef Stew

I made the low carb version of the beef stew last weekend and it was very good. I plan to can more of it this weekend and will make a few changes to it.  I didn’t pack the cabbage into the jars tightly enough and it ended up being more liquid than I wanted it to be. I will also add more onion, carrots and green beans.

I have really missed having beef stew but couldn’t quite find the correct mix to keep the texture of the original beef stew recipe. The cabbage is very close. If you like turnips you could certainly use them too.  However, I do not like turnips so that won’t work for me. These are the jars prior to canning. As you can see it needs more vegetables in the jars. They are still very pretty though.

Here is the recipe that I used.

First you will need to wash and clean 7 quart canning jars (or 10 pint jars). Be sure that the top rim of the jars are not chipped or your jar will not seal. Canning jars will last many years of reuse if properly cared for.

I cut the meat into bite size portions.

Place a few pieces of meat in the bottom of each jar. Next layer the following items.

  • cabbage, chopped
  • onion, chopped
  • carrots, chopped
  • green beans

Next add 1/4 teaspoon each of following spices

  • basil
  • oregano
  • black pepper

Now add 1 teaspoon canning salt to each jar. Then fill each jar with tomato juice to half an inch from top of jar.

Add lid and band to jars and place in pressure canner.  Fill canner with water to about an inch from top of canner. Place lid on canner according to directions and add 10 pound pressure to the canner. Once the canner starts to jiggle the pressure weight you start timing the cooking process.  You will cook for 90 minutes for quarts and 75 minutes for pints.

Since you are cooking meat in this recipe you must use a pressure canner and not a water bath canner.

Once you have processed the jars for 90 minutes remove canner from heat and allow the canner to naturally cool and release pressure. Do not attempt to release the pressure yourself. Once the canner no longer has pressure on it remove lid and using jar lifter remove from canner and place jars on a towel to cool. You will hear them making a popping noise when the jars are sealing.

If you have jars that do not seal you can repeat the canning process above or put in refrigerator and eat within a few days.  All of mine sealed this time. Yay!!

You will be glad you have this made ahead when the zombies attack and you don’t have time to cook. hahahahaha 🙂

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