Beef Bourguignon Nov 11

Sunday, November 11, 2012 we will can Beef Bourguignon, an iconic French dish of beef with vegetables in aromatic herbs. This winter you will have hearty, comfort meals ready to go. You will put up 7 - 9 quarts for storage, and maybe extra quart meals for immediate consumption. 
Date: Sunday, November 11, 2012 
Time: 1:00pm to 9:00pm 
Please RSVP: janet@facilitykitchens.com 
Cost: $45.00 per perso

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We will use the Beef Bourguignon canning recipe fromwww.canningusa.com.
Bring these ingredients:
Pot Roast 6- pounds
Onions 6
Shallots 18
Bacon 6 slices
Carrots 8
Beef Bullion 3 cubes (optional)
Garlic 3 cloves
Mushrooms 3 pounds
Burgundy Wine 1.5 bottles (75cl per bottle)
Cognac 1 cup
Olive Oil ¼ cup
Bring your own knives, a very large heavy skillet, a large sauté pan, and a pressure canner with a capacity of 7-9 quarts, and jars, lids & rings.
Schedule: Starts at 1:00pm
1.25 hours to meet, set-up, and prepare the meat and vegetables
.75 hours to brown the meat and bacon, and sauté the onions and shallots
2.0 hours to simmer the beef, wine and cognac *
1.5 hours to add carrots, salt to taste, and simmer again
1.0 hours to hot pack
1.25 hours to pressure can **
1.0 hours to wait for pressure release
Let set until cool and you may leave for pick up the next day at facility Kitchens
Total time about 9 hours
*You may break and walk around Lowell, run errands, or stay and order Pizza delivery during this simmer time. ** You may walk around or leave and come back the next day to pick up your production, if you want us to wait for the pressure time and cool down time.
RSVP: janet@facilitykitchens.com