Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Monday, August 20, 2012

Carne Guisada - Cooks in the Jar!

Mexican beef stew for your pressure canner – in a 1 qt Mason jar.

This is not intended to be a primer for home canning.  You should already be familiar with that.  Additionally, do NOT attempt to make this recipe using a water bath canner.  Although it may cook and seal the jars, you have NOT prevented the possibility of disease that way.  You MUST use a pressure canner for this.

1 t pepper
1 t dried granulated garlic                                          
½ t beef bouillon granules
¾ t flour                                                                      
½ t dried granulated onion
¼ t cumin                                                                    
¼ t chile powder

1 lb beef – chuck|round|sirloin, no fat and gristle      
1 fresh jalapeno, medium dice
1 medium onion, medium chop                                 
1 bell pepper, medium chop
1 T tomato paste


1.      Measure the first 7 ingredients into a bowl; mix together well.

2.      Cut beef into approximately 1” cubes.  Remove meat to a large bowl.  Add in mixed spices, stirring to coat all of the meat.  You want to gather up all the spice you can and coat the meat. 

3.      Add your prepped vegetables to bowl, and mix the entire contents together well.

4.      Using your canning funnel, fill a quart Mason jar to just over half-full.  Using a rubber or plastic tool, remove the air pockets. 

5.      Next add in the tomato paste, and continue filling the jar, tightly packing in the remaining ingredients but leaving a 1” head space.

6.      Clean jar rim, covering with lid and band as per good canning practice.

7.      Process in a pressure canner for 90 minutes at 10 psi.

If  you have prepared it correctly and have a good seal, you now have a nice meal already 
cooked that can be stored for up to a year on a shelf, ready to go!

8.      When you finally do open the jar, you will notice that there will be quite a bit of liquid,  Although packed without any added water, the meat and especially the vegetables produce quite a bit as they cook.  If serving over a starch like rice, this is a plus.  For use in tacos, for example, you might want to simmer this down to a thicker consistency.

Carne Guisada can be eaten as-is, served over rice, or even in flour tortillas as tacos.  Season it with more black pepper and some hot sauce and it is a mighty good meal!


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Angela B said...

This looks amazing! Cooks in a jar? Hmm going to have to try this!