Pressure Canning for Beginners and Beyond by Angi Schneider

Author:Angi Schneider [Schneider, Angi]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2021-09-10T00:00:00+00:00

Beef Stir-Fry

Using toasted sesame seed oil to lightly cook the beef gives this recipe a stir-fry flavor that’s hard to beat. Flank and strip steak are a little fussy and will become chewy when overcooked; however, that’s not a problem when it’s pressure canned—the finished meat is super tender.

Yields 4 (1-Pint [500-ml]) or 2 (1-Quart [1-L]) Jars

2 lbs (907 g) cut flank or strip steak (1-inch [2.5-cm] strips)

2 tbsp (30 ml) toasted sesame seed oil

½ cup (120 ml) rice vinegar

½ cup (120 ml) water

½ cup (120 ml) orange juice

½ cup (120 ml) soy sauce

½ lb (226 g) sliced mushrooms

1½ cups (192 g) peeled and sliced carrots*

4 cups (640 g) chopped onions*

5 cloves garlic

For Serving per 1-Pint (500-ml) Jar

1 tsp arrowroot for thickening (here; optional)

*You’ll need approximately ½ pound (226 g) unprepared carrots and 1½ pounds (680 g) unprepared onions.

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