Preserving recipe
Turkey, Carrot and Green Bean Stew in a Jar
A hearty store-cupboard stew with turkey, carrots and green beans, safely pressure canned.
35 min.
60 min.
9
9
Easy
Ingredients
900 g carrots
700 g green beans
3000 ml unsalted poultry stock
8 g dried thyme
6 g black pepper
Method
2. Wash and peel carrots, slice about 1 cm thick. Wash beans, trim and cut about 3 cm long; heat briefly for hot packing.
3. Combine meat, carrots and beans with broth. Add thyme and pepper, cover solids with liquid and boil vigorously 5 minutes. Do not puree or thicken.
4. Fill hot approximately 500 ml jars only halfway with hot solids. Top with boiling broth, leave 2.5 cm headspace, remove bubbles, wipe rims and close.
5. Pressure can for 60 minutes. Dial gauge: 11 psi at 0–610 m, 12 psi at 611–1219 m, 13 psi at 1220–1829 m, 14 psi at 1830–2438 m. Weighted gauge: 10 psi at 0–305 m and 15 psi above 305 m.
6. Allow canner to depressurize completely. Remove jars, cool undisturbed 12–24 hours and check seals.
Storage
Store sealed jars without screw bands cool, dark and dry. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
This low-acid meal must not be canned in a boiling-water bath. Use a proper pressure canner and follow 60 minutes, 2.5 cm headspace and elevation pressure exactly. Solids no more than half the jar; top with hot stock. No pasta, rice, flour, starch, milk, cream or thickeners. Never taste leaking, bulging, mouldy or unusually smelling jars; discard safely.