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Pot Roast In A Jar

Home-canned pot roast with beef, carrots, potatoes and onion packed raw into jars with hot beef broth.
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Servings 5 quart jars

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.

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.