Instant Sunday dinner: just serve this pot roast with its delicious gravy over mash, with a few of your home-canned veg for sides.
The prep work for canning is also really fast: the entire mixture is raw pack.
This recipe comes from the Ball All New book (2016).
You may wish to double or triple this recipe to get a full canner load: if so, just do your calculations on paper first before proceeding so that you aren’t trying to do mental gymnastics in the thick of things.
Jar size choices: Half-litre (US pint / 16 oz) OR litre (US quart / 32 oz)
Processing method: Pressure canning only
Yield: 2 x litre (US quart) jars
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes
If you don’t have a pressure canner, you can freeze this in plastic containers or straight-sided jars with no shoulders. (Water-bath canning is not acceptable for safety reasons.)
Pot Roast in a jar
- 250 ml red wine (dry. 1 cup / 8 oz)
- 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
- 1 teaspoon ground black pepper
- 2 teaspoons thyme dried
- 2 cloves garlic
- 150 g carrot (sliced. 1 cup / 5 oz. Measured after prep. About 1 large or 2 medium carrots)
- 150 g potato (diced. 1 cup / 5 oz. Measured after prep. About 1 medium potato)
- 75 g celery (diced. ½ cup / 2 oz. Measured after prep. About 1 stalk of celery)
- 200 g onion (diced. 1 cup / 7 oz. Measured after prep. About 1 medium onion.)
- 1 kg stewing beef (such as chuck or round) (2 lbs)
- bay leaves
- beef broth (hot)
- In a large bowl or pot, mix everything from the wine down to and including the thyme.
- Wash, peel and slice garlic. Add to bowl.
- Wash the carrot, peel it, wash again, then slice and add to bowl.
- Wash the potato, peel it, wash again, then dice and add to bowl.
- Wash the celery, dice it, add to bowl.
- Wash the onion, peel it, dice, and add to bowl.
- Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
- Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
- Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
- Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
- Into each warmed jar, put 1 bay leaf, then pack the jar firmly (but not overly tightly) with mixture.
- Leave 3 cm (1 inch) headspace.
- Add some of the wine sauce from the bowl (but leave enough sauce to go around for all the jars.)
- Top up the jars with hot beef broth (or even just plain boiling water is fine.)
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.
See also if applicable: Dial Gauge Pressures.
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
- As this is a raw pack, there will be shrinkage during processing. Thus they want you to pack the jar “tightly.” But that doesn’t mean squish it down, either.
- To be clear, you don’t heat or pre-cook the mixture before packing it in jars. This is a raw pack. Ball says, “These easy raw pack recipes are an innovative way to create delicious ready-to-eat meals for your pantry all year long. Raw ingredients and seasonings are combined, packed in the jar, and covered with hot broth; all of the cooking takes place right in the jar! Note: To ensure proper pressure and temperature is achieved for safe processing, you must process at least 2 quart or 4 pint jars in the pressure canner at one time.”
- Instead of 2 cloves garlic, you could use 1 teaspoon of minced from a jar.
- If you think your audience won’t appreciate the wine, you can leave it out and just use more beef broth, or even just water.
- Some have asked us how much beef broth will be needed. We don’t really have a reliable answer to give as it will vary so much.
Ball says, “Transfer contents of quart (litre) jar to saucepan and whisk in 2 tablespoons flour until well combined; 1 tablespoon flour for pint (half-litre) jars. Simmer over medium heat for 10 minutes, stirring often.”
Instead of simmering in a pot, you could zap in microwave on high for 1 minute, stir, then zap a final 2 minutes. Instead of flour, you could use cornstarch (aka cornflour in the UK.)
Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Page 275
Serving size: 1 cup (250 ml)
Per 1 cup (250 ml): 272 calories, 683 mg sodium
Note: does not include any possible sodium from the broth.
Per 1 cup (250 ml): 272 calories, 102 mg sodium
* Nutrition info provided by https://caloriecount.about.com