Canning Beef In Wine Sauce ~ Home Canning ~ Pressure Canning Beef 

Maybe add some quartered mushrooms to the mix? This would also get an extra pint jar for the batch. Recipe sounds good, thanks ❤

There she is! So good to see you again.

Finally found beef on sale and made this yesterday. OMG, it tastes fabulous! I got six pints; maybe I packed my carrots and apples tighter. They all sealed but it smelled so good while it was simmering, I couldn’t wait to open a jar! Also, I waited 10 minutes after taking the weight off like you said and water was clear! Thanks so much for sharing this tasty recipe!

Cooking wine is like cooking sherry ie; the rubbish you don’t like to drink, cheap stuff. If I cook with wine I always use the one I would enjoy a glass of. ❤

Love how you always tell us where you got the recipe from

So very glad to see you back. You are so very good at instructions and safety with canning. Please do more and this one looks wonderful.

You look so nice with your hair up. Nice burgundy outfit & jewelry for this wine recipe!!!

A shout out to four jars canning. I’m looking forward to trying your lids.🫙 Wow Carol you are awesome. This beef burgundy made with wine carrots, and apples looked delicious. I need to try this recipe. Yummy yummy. Thank you for sharing. You’re the best Janis.

Omgosh Carol, this sounds wonderful. Can't wait to try it.

Oh my! This sounds so delicious, I have missed you! So glad to see you! Thank you for showing us how to do this!

Love the idea of carrots apples ,& wine.

This was one of the first things i learned to pressure can (thanks mom) and it got me addicted to canning lol. It’s so good.

I love canning meats

Thank you Carol. You have been missed, Happy New Year. This year, I am going to expand my meat canning into flavors, such as this. I do can my pulled pork. God Bless and stay safe.

I’ve canned this one several times. It’s one we really like. I multiply the recipe by several times so I can fill the canner.

Glad to see you again! This project looks delicious!

So glad you are posting again. Have missed you.

Sounds really yummy

Good to see you. You were missed

Delicious 🤤

Looks delicious!🥰

Oh this sounds fantastic!! Thanks Carol!!

So glad to see you today. Thank you for this video.

So Glad to see you again. I'm needing to can deer meat and may try this recipe. I am also out of your baked beans and need to get them back on my shelf.

Thanks Carol, this looks like a wonderful canning recipe. I don't currently have a pressure canner, but I will save the instructions and give it a try when I get one. Thanks again! Russ from W. PA

Wow, that looks like a great meal in a jar. Thanks for sharing this recipe.

That looks so good. Looking forward to trying it! Thanks for sharing!

I'm getting ready to can venison. I think I'll use this recipe for it tomorrow. Thank you 😊

One of my favorite canners on RU-vid! Happy 🎉New Year! I appreciate that you share the cookbook or recipe.

Thank you so much for a great video

Making this soon!

making this!!! thank you!!!!

Happy to see you! Miss your videos! Yummy recipe, however I only water bath can so far..I'm still nervous to pressure can..I'm hoping this is the year for me to learn about pressure canning!

Another great canning find! Does the variety of apple matter? I'm thinking a Granny Smith might have a different flavor profile than a Fuji or Honeycrisp.

I like your earrings!! 😊

Did you move? It looks like a different kitchen.

Hi Carol, I really enjoy your videos and your personality. But I don't eat meat and try not to eat processed foods, which is hard to do. Why do they use yeast extract? I read about it and it's not good. They claim it won't alter the sodium content of the food it's in. But it warms those who have high blood pressure to not eat it. Some people have had mild flushing of skin and headaches when they eat glutamates or MSG. I believe I'll stay away from it. I'm happy I watched your video today.😊

In the restaurant, cooking wine is the equivalent of sherry.

Normally they tell you just to bring your mixture to a simmer. Then can it I am shocked that they want you to cook it for an hour before it’s ever canned. Why? Isn’t that overkill?