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Pressure Canned Pork Stew

Leisa Sutton
5 from 1 vote
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Ingredients
  

  • 5 lb potatoes, peeled and cut into cubes
  • 3 lb carrots, peeled and cut into cubes
  • 2 lrg onion, diced
  • 12-14 lb pork or beef
  • 7 tbsp garlic, minced
  • 24 cups chicken stock
  • 1 tbsp thyme
  • 6 15oz cans diced tomatoes or tomato puree
  • 3 tbsp Worcestershire sauce (optional)

Instructions
 

  • Layer meat and veggies into the jars, add hot broth to the jars up to 1 inch headspace. Debubble. Adjust headspace as needed.
  • Pressure can for 75 minutes - pints, 90 minutes for quarts, 90 minutes for pint and a half jars at the pressure for your elevation.
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