Save time and money by having a ready-made-meal on your pantry shelf
Every year I am amazed at how much we can cram into our school year. I am beginning to think it is a competition to see if we can cram more in than the year before. Or, at least it feels like it… It is a blessing to know that meal creation is a bit easier because I have meals like Savory Beef & Vegetables awaiting me in jars.
Savory Beef & Vegetables – makes approx. 6 quarts
This meal is easy and delicious. There is no wrong way to fill your jars! If you prefer corn over peas, or would like to add carrots, feel free to do so. Seasonings are the most fun! If you have a particular flavor you want to explore, add it to your hamburger when browning or add additional prior to filling with broth.
3 pounds hamburger, browned
6 cups frozen peas
5 pounds red skin potatoes, diced large
6 Tablespoons minced garlic
1 large red onion, diced
6 Tablespoons steak seasoning
8 cups of beef stock
8 cups of water
Salt & Pepper to taste
In a large stock pot, add burger and season with salt and pepper, then brown on medium-high heat. Stir and break burger into small pieces as it browns. Drain fat in a colander and return browned meat to stock pot. Set aside.
Rinse 6 quart jars in hot water to increase the temperature of the glass. Set quarts on a cutting board covered in a dish towel. Fill a quart jar half-full with browned meat. Tamp meat down packing it into the bottom of the jar. Repeat until each quart has tamped meat filling the bottom.
Add 1 Tablespoon of minced garlic. Add 1 cup of frozen peas, using a headspace measuring tool to evenly disperse the peas atop the burger.
Fill the remaining space with potatoes, being sure to leave 1 1/4″ of headspace. Push potatoes using fingers/thumbs so you can fit as many potatoes as you can so long as you keep a 1″ headspace. Add a 1/4 cup of red onions and tamp down using your headspace measuring tool. Add 1 Tablespoon of steak seasoning (or your preferred seasoning of choice).
Add 1 cup of beef broth, then add 1 cup of water until the water level reaches the potatoes. Be sure to keep a 1″ headspace.
Wipe jar rims and bands with a warm wash cloth dipped in vinegar. Adhere lids and rings, hand tighten. Process quarts in a pressure canner at 10 pounds of pressure for 90 minutes.
When in need of a warm, healthy meal, simply pop open a quart, heat and eat! This goes excellent with a side salad and dinner roll.