Meat-Vegetable Stew
Raw pack
| Beef, lamb, or veal, cut in 1½-inch cubes. | 2 quarts |
| Potatoes, pared or scraped, cut in ½-inch cubes | 2 quarts |
| Carrots, pared or scraped, cut in ½-inch cubes | 2 quarts |
| Celery, ¼-inch pieces | 3 cups |
| Onions, small whole, peeled | 7 cups |
Combine ingredients. Yield is 7 quarts or 16 pints.
Glass jars.—Fill jars to top with raw meat-vegetable mixture. Add salt if desired: ½ teaspoon per pint or 1 teaspoon per quart. Adjust lids. Process in a pressure canner at 10 pounds pressure (240° F.)—
| Pint jars | 60 minutes |
| Quart jars | 75 minutes |
Tin cans.—Fill cans to top with raw meat-vegetable mixture. Do not add liquid. Add salt if desired: ½ teaspoon to No. 2 cans or 1 teaspoon to No. 2½ cans. To exhaust air, cook stew at slow boil to 170° F., or until medium done (about 50 minutes). (See [p. 9].) Seal cans. Process in a pressure canner at 10 pounds pressure (240° F.)—
| No. 2 cans | 40 minutes |
| No. 2½ cans | 45 minutes |