Beef in Wine Sauce
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- Опубліковано 6 січ 2022
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A full meal in a jar. You can put it over a starch of your choice (pasta, potatoes, rice, etc.) but it's fantastic alone. Full bodied flavor, hitting all the good spots on your tastebuds!
Recipe from:
Ball Complete Book of Home Preserving - 400 Delicious and Creative Recipes for Today, (2020 Edition)
Ingredients:
1 Tbsp Vegetable Oil
2 Lbs Boneless Round Steak (1 Inch Cubes)
1 C Apple - Grated, Cored, Unpeeled
1 C Carrots - Peeled & Grated
¾ C Sliced Onion
½ C Water
½ C Dry Red Wine
1 Tsp Salt
2 Cloves Garlic, minced
2 Beef Bouillon Cubes
2 Bay Leaves
½ Tsp Browning & Seasoning Sauce
Tools Needed:
Knives
Funnel
Spatula
Ladle
Jar Lifter
Lid Lifter
Headspace tool
Chopstick
Ruler
Mandolin or V-slicer
Fill Jar - 1 Inch Headspace
Yield Amounts: 3 Pints
Process Pints 75 Minutes
Dial Gauge Canner Pressure (PSI) at altitudes of:
11 pounds at 0 - 2,000 feet
12 pounds 2,001 - 4,000 feet
13 pounds 4,001 - 6,000 feet
14 pounds 6,001 - 8,000 + feet
Weighted Gauge Canner Pressure (PSI) at altitudes of:
10 pounds at 0 -1,000 feet
15 pounds 1,001 + feet
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Additional Resources:
National Center for Home Food Preservation - nchfp.uga.edu/
Ball/Kerr Website - www.freshpreserving.com/
Food Safety Hotline - 800-354-7319
Ask An Expert! - extension.oregonstate.edu/ask...
Pick-Your-Own - www.pickyourown.org/
Local University Extension Service
Thanks for this I will be using this recipe. Thanks again.
It's ridiculously good! This is one recipe my oldest and his girlfriend have offered to do all the chopping to make again. So yummy!
Nice presentation on canning. Loved you taking time to explain the process and reasoning behind some of the processes. Hope you have success with your channel. My only suggestions would have been to keep the original beef drippings and liquids to provide that extra liquid you needed and wait until the "petcock" pops up before you start counting down your venting process.
Thank you for the feedback! I didn't keep the original beef drippings because sometimes the excess fat from the drippings crawls up the side of the jar and settles between the lid and rim of the jar when processing and doesn't seal. I've had issues with that and my local extension office has said the same.
I also don't have a petcock that pops up on this canner. Just a safety valve with a rubber overpressure plug that will pop out if there is a problem. My Presto canner has an air vent/cover lock that will pop up when properly vented. My grandmother's old Presto canner doesn't have the air vent/cover lock either but that one was made in 1969 so it just has the rubber overpressure plug. Depending on the canner I use I modify a bit. Probably should mention that in a future video.
Thank you for the kind words! I really enjoy chatting with other canners. Feels like a dying art/skill and happy to see it making a bit of a comeback. Happy canning!
you can use clear gel or therma gel for a thickener and can
The National Center for Home Food Preservation and my local extension office advice against using Clear Jel for this recipe as it hasn't been tested using this thickener. I choose to use tested recipes when canning.
Thank you for reaching out and hope you are having a wonderful canning season!
@@StaceyCanCan that is to bad I have done it for years and am niot going to stop at 79,
Good on ya Mary! Folks get to do what they want for sure. I use tested recipes for these videos in case folks don’t know what they are doing. You Clearly (Jel) do!
Thank you for your video. I appreciate the fact that you speak naturally and don't try to sound cutesy. I get 'worn out' by that. Yes, yes I do. (wink, wink)