Canning recipe
Potato and Vegetable Stew in Jars
A simple, filling ready meal made with potatoes, carrots, celery root, and vegetable broth. Ideal as a warm meal from your emergency pantry.
45 min.
45 min.
16
8
Easy
Ingredients
- 2.4 kg waxy potatoes
- 1.2 kg carrots
- 600 g celery root
- 500 g onions
- 500 g leek
- 400 g green beans, fresh or frozen
- 3.5 l strong vegetable broth
- 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
Preparation
Heat the vegetable broth in a large pot. Add the onions, carrots, celery root, potatoes, leek, and beans. Bring everything only briefly to a boil so the vegetables get hot but do not soften and fall apart.
Remove the bay leaves. Loosely fill the solid ingredients into clean canning jars and top up with hot broth. 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, mold is present, the smell is bad, or the texture is unusual, do not taste it; discard it.