Pot Roast In A Jar
Home-canned pot roast with beef, carrots, potatoes and onion packed raw into jars with hot beef broth.
Ingredients
- 2 to 2 1/2 cups Beef chunks per jar; 10 to 12 1/2 cups for 5 quarts
- 1/2 cup Carrots per jar; 2 1/2 cups for 5 quarts
- 1/2 cup Potatoes per jar; 2 1/2 cups for 5 quarts
- 1/4 to 1/2 cup Onion per jar; 1 1/4 to 2 1/2 cups for 5 quarts
- 1/2 tsp Minced garlic per jar; 2 1/2 tsp for 5 quarts
- 1 tsp Worcestershire sauce per jar; 5 tsp for 5 quarts
- 1 tsp Ketchup per jar; 5 tsp for 5 quarts
- 1 tbsp Onion soup mix per jar; 5 tbsp for 5 quarts
- 1 1/2 to 2 cups Hot beef broth per jar, or enough to leave 1 inch headspace; 7 1/2 to 10 cups for 5 quarts
Instructions
- Add garlic, Worcestershire sauce, ketchup, and onion soup mix to each jar.
- Pack in the beef chunks firmly.
- Add carrots, potatoes, and onion.
- Pour in hot beef broth.
- Debubble and adjust so the jar has 1 inch headspace.
- Wipe rims and apply lids.
- Process in a pressure canner for 90 minutes for quart jars, or 3 hour water bath.
Video
Notes
Recipe by Janel Tisinger-Ledkins. Quantities are per jar, with totals for 5 quarts listed in ingredient notes. Follow tested canning guidelines for safety.