Mix cornstarch and water until smooth stir into cooking juices. Now I have not had the stew before but I tasted the vinegar mixture it was a good blend of the cider and red wine and I felt with some time on the shelf with the meat that this would be a great addition to anyone’s pantry.Ībout six days after doing the meat, Ginny opened one of the jars and completed the recipe and said though the vinegar was a bit strong since we didn’t wait very long but the flavor was incredible and the meat was tender and juicy. Ingredients: 4 pounds beef roast (chuck, rump, or round) 1 teaspoon salt 1 cup red wine vinegar 1 cup red wine 4 bay leaves 2 large onion, sliced 12. Transfer 4 cups juices to a saucepan bring to a boil.
#Old fashioned sauerbraten plus#
Over a Sunday we canned together the meat, vinegar, and spices and processed the meat based on pressure canning processes for beef stew which uses similar carrot and onions. Sauerbraten (recipe) 2 cups water 1 cup cider vinegar 1 cup red wine vinegar 1 medium onion, chopped 1 large carrot, chopped 1 tablespoon plus 1 teaspoon.
Our collaborative thoughts were not whether the meat could be pressure canned in the vinegar, but whether the flavor would be just as good when final preparation of this stew was put together. One of the recipes that she loves is the german favorite, Sauerbraten. 4 medium tart cooking apples, sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup Gold Medal all-purpose flour 1/2 cup quick-cooking or old-fashioned.
One of my new friends, Ginny, who came into my life through canning and gardening was ready to take on the work of pressure canning meats. 18 dark old-fashioned gingersnaps (about 5 ounces), crushed.
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