Making and Canning Porto Veal Stew
This stew is always a guest pleaser.  Try serving it
with Boiled Potatoes or Parsleyed Rice.
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Ingredients:
 Dinner:
 Canning:
 Notes:
  2 quarts
 12 quarts
  
Veal Chuck Cut into 1-1/2 inch cubes
 3 pounds
 14 pounds
  
Onions peeled and quartered
 3 pounds
 14 pounds
  
Flour
 1 cup
 3 cups
  
Port Wine
 2 cups
 1.5 liters
  
Salt
 1 teaspoon
 1 tablespoon
  
Pepper
 1 teaspoon
 1 tablespoon
  
Olive Oil
 1/4 cup
 1 cup
  
1. Mix salt and pepper into flour
for dredging.
 2. Sauté onions in olive oil in a
large pot over medium heat.
 3. Using a separate skillet,
dredge veal in flour and brown
in olive oil over medium heat. If
canning, prepare in batches.
4. When onions are translucent,
add veal to the pot.
 5. Pour in half the port wine and
reduce heat to low.  Simmer until
well incorporated and add the
rest of the port.
 6. Simmer for approx.  three
hours adding more port if
necessary.  Sauce will be thick
and a very rich brown.
For canning use the following techniques:
Canning using hot pack method with 1” of headspace.  
Processing with a Pressure Canner for 75 minutes at 11 pounds of pressure, or 10 pounds for a
weighted gauge.
For elevations above 1,000 foot level see Altitude Time Adjustments.  
Labeling and Storing
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© 2004 David G. Blackburn
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