Submitted by: Laura Kollar and Corey Lumley of New Philadelphia, OH
Ingredients:
- 8 1 pint jars, sterilized
- 4 lbs. stewing venison, cut into 3/4-in chunks
- 4 cups potatoes, cut into 1/2-in cubes
- 2 cups carrots, sliced
- 1 cup onions, coarsely chopped
- 1 cup celery, coarsely chopped
Ingredients for stew seasoning:
- 3 tsp. seasoning salt
- 3 tsp. pepper
- 1 1/2 Tbsp. cornstarch
- Boiling water to fill jars
Directions:
- Cut the stewing meat into chunks and brown in a pan with some oil. Cut up all vegetables.
- Add 1/2 cup of browned meat to the pint jar. Top with 1/8 cup of chopped onions. Top with 1/2 cup of cubed potatoes. Top again with 1/4 cup of sliced carrots. Top again with 1/4 cup of sliced celery. Add 1 teaspoon of stew seasoning to each jar.
- Add boiling water to within 1 inch of the rim of each jar. Wipe off rims of jars to ensure a clean seal.
- Follow standard pressure canning directions and process for 75 minutes at 10 pounds.
