Preserving recipe
Potato and Vegetable Stew in Jars
A simple, filling ready meal made with potatoes, carrots, celeriac and vegetable stock. Ideal as a warm meal from your emergency stores.
45 min.
45 min.
16
8
Easy
Ingredients
- 2.4 kg waxy potatoes
- 1.2 kg carrots
- 600 g celeriac
- 500 g onions
- 500 g leek
- 400 g green beans, fresh or frozen
- 3.5 l strong vegetable stock
- 4 tsp salt
- 2 tsp black pepper
- 3 tsp marjoram
- 2 tsp sweet paprika
- 2 bay leaves
- optional: 1 bunch of parsley for serving, do not can it
Method
Heat the vegetable stock in a large pot. Add the onions, carrots, celeriac, potatoes, leek and beans. Bring everything only briefly to the boil so the vegetables become hot but do not soften and fall apart.
Remove the bay leaves. Loosely fill the solid ingredients into clean preserving jars and top up with hot stock. Leave enough headspace and do not pack the jars too tightly.
Close the jars and process only in a pressure canner according to tested instructions for low-acid mixed vegetable dishes, the correct jar size and your local altitude.
To serve, heat the contents completely. Add fresh herbs only after opening.
Storage
Store in a cool, dark and dry place. Use only jars with an intact vacuum seal. After opening, refrigerate and use within 24 hours.
Shelf life
Up to 12 months when processed cleanly, with an intact vacuum seal and stored in a cool, dark place.
Safety note
This recipe is low-acid and must not be canned in a water bath. It must be processed in a pressure canner. Do not add cream, milk, flour, starch, rice or pasta before canning. If the lid is loose, gas has formed, mould is present, the smell is bad or the texture is unusual, do not taste it; discard it.