Peeled and cubed potatoes, peeled and cubed carrots, either cut up a 4-5 pound roast into 1-2 inch chunks or use 4-5 pounds cut up stew meat.layer into quart jars in this order: approximately 1/2 cup potato chunks, 1/2 cup carrot chunks, 1/4 cup onion chunks, 1/2 cup beef chunks, another 1/2 cup potato chunks. Add 1/2 teaspoon salt to each jar. Fill beef broth around the ingredients in the jar to 1 inch headspace (which is to the ridge at the shoulder of the jar) debubble to get air pockets out. Add more broth if necessary to maintain the 1 inch headspace. Clean rims of jars with white vinegar. This helps ensure a good seal. Place lids and rings on jars fingertip tight. Do not over tighten. Put 3 quarts water in bottom of pressure canner and add approximately 2 tablespoons of white vinegar into the canner as well to help maintain the clearness of the jars. Load the canner (usually with 7 quarts of stew for processing. Close canner and turn on to fairly high heat And after coming up to consistent steam coming out of vent pipe, let canner vent for 10 minutes. venting for 10 minutes consistently then place jiggler weight or pressure regulator (depending on type of canner you have) onto the vent pipe. For my altitude which is approximately 1000 feet above sea level, I put the weight at 10 pounds of pressure. When the jiggler or regulator starts to jiggle lower the heat of the burner to just maintain an slower even rock then set a timer for 90 minutes. If at anytime the temperature drops to low and the weight or regulator stops making the jiggle sound, you will have to restart the time of processing after you get the pressure back up to where jiggler is doing gentle rock again. I've made several variations of this recipe. You can use almost any seasonings you like but sage is not recommended. Also do not add flour or thickener until you go to warm up and serve after processing. Enjoy. I hope my instructions are clear. There are several recipes in The Ball Blue book of canning.

​@KarenRolling thank you so much!!

Thank you!

There's not much to chicken stock. Bones, onion, celery, carrot, and garlic. I also add a couple bay leaves and a dozen or so peppercorns.

Wow, you have no clue 😂

@northerngirlhobbies yes I do, its not hard to use a jar...

@@WD.4.0 good luck

Adding the vinegar to the waterbath canner or pressure canner helps keep the jars from being spotty with mineral spots on the jars. Gives a better looking jar as well as keeps jars cleaner

Technically there’s no safe canning method for caramelized onions. But I freeze mine in 2 cups containers and freeze them. It’s great for French Onion soup.

Yeah I live in an RV and there's no way I could do all of what she's doing because I have actually zero land and very little home space

Thank you!

😂😂

You can order it how you want(the cuts), she may have requested more ground beef.

Not really like that, but yeah it does, u got to be very careful that everything is very clean, sanitized with boiling water as well as properly cooked and stored .

I think it’s so hilarious that other people answer questions that are not doing the actual video. It cracks me up.

​@@jeanettemendoza4535 Well, there are so many wonderful minds at work in the kitchen. Of course other people can weigh in on their tips. Duh

​@@jeanettemendoza4535other people know how to cook, too