Stewing Beef

Canned/sealed/etc: 2023-01-01

Stored: 4 x 500mL

References: https://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html

What I did:

1. Chopped
2. Browned
3. Pinch of salt & 2 dashes of Worcestershire per jar
4. Added meat as evenly as possible & filled to shoulder with boiling water
5. Wiped rims & gently put on boiled lids
6. Processed at 11lbs for 75 min
7. After canner cooldown/depressurise process, tightened lids & left to cool completely overnight
8. Seals tested and jars washed in the morning

Notes on this batch:

• Didn't think to weight the meat before adding water. Best guess by adding some water to a jar with a lid to tare the scale says about 150g(approx 1/3 lb) of meat per jar. (the liquid will also likely be delicious)
• Could probably fit more meat per jar next time. Maybe 250 g. for nice round numbers

Photos: