Meat Prep: Choose the highest cut of meat you prefer to eat. Trim meat of gristle, excess fat, silver skin, and any bruised spots. Simply cut your meat into 1”-2” thick chunks, cubes, or strips. Or purchase pre-cut stew meat from the butcher.

Pat your meat dry with a paper towel so it will brown properly. In a deep skillet or medium-sized stockpot, sear the meat in batches using 1 tablespoon of olive oil at a time. Dash each batch with sea salt and black pepper. Work quickly to sear all sides of the meat being careful not to cook the meat! It is literally in the pan for seconds on each side. You want the meat very raw in its interior and just seared on the exterior. Leave the delicious drippings in the skillet to be used later. Remove meat from skillet after searing and set aside in a large bowl.

Once all of your meat has been browned and placed in a large bowl, add 4 cups of hot water to the oil and meat drippings left in the skillet/pot. Whisk in Canning Gel and bring liquid mixture to a quick boil, stirring frequently. Boil for 2 minutes then remove from heat.

Be sure the pint jars are clean and have been kept warm. Add 1-2 whole garlic cloves (you can add however many you choose as they are for flavor) to each warm jar and pack meat leaving a generous 1” headspace. Ladle hot broth mixture created from the dripping over the top of meat being sure to keep the generous 1” headspace.

Pressure can at 10 pounds of pressure, 75 minutes for pints and 90 minutes for quarts.