Well…I tried my pressure cooker canner for the first time over the weekend! And it worked! It worked! It WORKED! I just love hearing that pinging-popping noise of the lids when they seal!
It says it holds 7 quarts…but I could only fit 6 in there. So instead of fitting 5 quarts of Vegetable Beef soup/stew and 2 quarts of beef stock/broth ~ I got 5 qts soup and 1 qt broth…with 1 qt broth in the frig.
Hmmm…looks like I have some fat to skim off when I open them up.
VEGETABLE BEEF STEW
Raleys had a big chuck roast on sale so I bought a $7 roast…cut it in half, salt and peppered it on both sides then seared it.
In a large stainless steel stock pot I put in the following (before adding the beef):
Both ends of a bunch of celery (the good looking middle parts are for later)
ziploc baggie of carrots (about 2 cups from last year’s garden that was in the freezer)
A big sprig of fresh rosemary from the garden
A big sprig of fresh oregano from the garden
couple of bay leaves
about 8 onions halved (I had bunch of onions that were only 1-1/2″ round from the garden)
6 cloves of garlic
handful of fresh parsley from the garden
and for good measure I threw in 3 Hungarian peppers only because they were there for the picking
Put the meat on top of all of that and then filled up the pot with water. Brought it to a boil and then turned set it to simmer for about 3 hours. I poked the meat and when it started to shred on me…I scooped it out and put it aside while I strained the veggies and herbs from the broth.
Put the strained broth back into the pot with about 7 medium sized red potatoes (skin on) chopped in large chunks…I let the potatoes cook a bit before I added the following into the pot: another baggie of frozen carrots from the garden (about 2 cups or more) ~ the rest of the celery ~ one large yellow onion ~ the shredded beef.
That’s when I took out enough for the two of us to have for dinner that night (in the yellow cast iron pot up there) and then put the rest into clean, hot quart jars.
Fill up your jars and leave 1″ head space. Wipe the rims clean and put on the lids.
In my canner I put in 3 quarts of boiling water, two spla-jugs (TBSPish) of white vinegar, and the jars. Tighten the canner lid, turn up the heat to high and wait for the steam to come out the top for about 10 minutes before putting on the 10 pound weight…then waited for the weight to start rocking gently. Once it started rocking I turned down the heat enough to keep the weight rocking gently and started the timer. It stated 30 minutes at 10 pounds of pressure for sea level…with an extra 20 minutes for my altitude….but not too sure, as some recipes state it takes 90 minutes. May have to eat these sooner than later to be on the safe side.
Once the timer goes off…take the canner off of the heat and let it do its thing until the steam valve drops back into the lid. Once that drops, then you can open your canner…make sure you open the lid away from you (ie: the top of the lid should be towards you and the underneath facing away from you).
Patience, grasshopper! Yeah right…that was very, very, very hard for me! I’m used to my water bath canner…where you can take a peek-see. 🙂
Can’t wait to try it out again! I feel some chicken soup in the near future…