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Curried Beef Pot Roast

Canning Time 1 15

Total Time 1 15

Servings pint jars

Ingredients

4 wide mouth pint jars sanitized, with lids and rings
1 1/2 lbs stew meat cut in to 2" chunks
4 cloves chopped garlic
16 oz beef broth
1 cup diced rutabaga or potatoes, or daikon
1 cup diced carrots
1 cup diced yellow onion
1/2 cup diced celery
1/2 cup currants or raisins
2 tsp salt
2 tbsp curry powder
4 tbsp Clearjel see notes below
2 cups boiling water

Instructions

Pack the dry ingredients in the jars

Evenly distribute the garlic, rutabaga, carrots, onion, celery among the jars
Add quarter measurement of each of the salt, curry powder, and Clearjel

Add the wet ingredients to the jars

Add 1/4th cup broth to each jar
Pack the stew meat evenly
Top each jar off with the boiling water up to 1/2 inch headspace

Canning the Curried Pot Roast

Wipe the rims of the jars clean as necessary
Apply lids and screw the bands to finger tightness on the jars
Using the jar lifter, lower the jars in to the instant pot
Secure the lid of the instant pot and make sure the pressure valve is set
Program the instant pot to cook under high pressure for 1 hour and 15 minutes, and make sure to disable the Keep Warm setting

Wrapping up the process

After the instant pot has finished cooking, be sure to let it come down to ambient pressure using the natural release cycle, do not try to do the quick release cycle as this can cause liquid to be forced out of the jars and potentially break the seals
Once the instant pot is safe to open, open it and use the jar lifter to pull the jars out and place on a towel too dry and cool down
If the rings on the jars are loose, they can be finger tightened again, carefully
Leave the jars to cool, you should hear the lids popping as the pressure creates a seal on the jars
After the jars have cooled, shake the jars to distribute the cooked contents
Remove the rings and the jars are now shelf-stable and safe to store in a pantry to be eaten later
If any jar failed to seal, it is safe to either eat immediately or reprocess in the instant pot, though you may need to replace the lid since it did not seal properly

Notes

Wide mouth jars:

Normally regular or wide mouth mason jars are interchangeable, and the only consideration is how many jars will fit in the instant pot (5 regular mouth, 4 wide mouth). However, in this case since we pack the jars directly (known as raw pack), I recommend using wide mouth jars since this recipe is for four servings and having the wide mouth makes it easier to pack the jars more snugly.

Clearjel and canning safety:

Normally, flour is used as a thickening agent in recipes, however when canning, thickeners such as flour can prevent heat from penetrating to the center of the jar, interfering with safe processing to destroy the bacterial spores that cause botulism. Clearjel is a modified cornstarch that is safe for canning, so we use it instead of flour in this recipe. Make sure you purchase regular Clearjel and not instant Clearjel, as only the former is safe for canning.