Facility Kitchens: Canning Beef Bourguignon

We used canningusa.com’s recipe. We each increased the ingredients by 1.5. There were three of us moving through and we made one batch. We achieved 7 quarts each of shelf – stable product and 2 quarts to be refrigerated and eaten soon.
We started Sunday at 1:00pm and finished at 10:00pm. It turned out great but…Wow… we were exhausted by the end.
Meet Sunday’s Three Canners:
Laurie Brooks, with Facility Kitchens, and leader of the pack – she used all venison.
Greg Grieves, of Saranac Tank and Coating – he used 50/50 beef and venison.
Janet Tlapek, also with Facility Kitchens – she used all beef.
Other ingredients were onions, shallots, mushrooms & bacon.
Here ingredients are sauteed in olive oil before adding the wine & cognac.
There is prepping, lots of prepping.
There is a significant amount of wine and cognac in the recipe and all of us substituted brandy for cognac.
There is simmering, lots of simmering.
This must be the color of beta- carotene.
There is more simmering, now with carrots.
Filled jars went into the pressure canners for 75 minutes at 10 pounds of pressure.
Its break time!
Its tasting time!
Voila! Here is our finished product of Beef Bourguignon.
Each of us achieved seven quarts of shelf-stable product and three quarts that are to be refrigerated and eaten in the near future.
“Lovely.”