Canned Vegetable Beef Stew
In a large saucepan, brown the meat in the oil. Season with salt, pepper and garlic powder.
Add the vegetables and seasonings.
Cover with boiling broth (or boiling water) and ladle into hot, clean jars, leaving 1 inch of headspace.
Cap and seal. Place in canner with 2 to 3 inches of hot water.
Pressure cook for 1 hour and 30 minutes on High pressure. Once done, allow pressure to come down naturally before opening the cooker.
Calories: 659kcalCarbohydrates: 67gProtein: 64gFat: 15gSaturated Fat: 6gCholesterol: 141mgSodium: 2349mgPotassium: 2937mgFiber: 10gSugar: 12gVitamin A: 20417IUVitamin C: 38mgCalcium: 154mgIron: 8mg