Directions
- 1Cut the pot roast into 2-inch chunks.
- 2Stuff the pot roast chunks into the jars.
- 3Add potatoes, carrots, and onion to the jars.
- 4Top with pepperoncinis, pepperoncini juice, and a little bit of broth.
- 5Debubble the jars to allow for more broth.
- 6Wipe the jar rims really well.
- 7Add the flats and rings onto the jars fingertip tight.
- 8Pressure can quarts for 90 minutes, or pints for 75 minutes.
Ingredients
- pot roast, cut into 2-inch chunks
- potatoes
- carrots
- onion
- pepperoncinis
- pepperoncini juice
- broth
- salt
- seasonings
Equipment
jarsflatsringspressure canner
Tips
- The pepperoncini juice adds a lot of flavor, so extra salt might not be needed.
- You can add more seasonings when opening the jar for a meal.
- Debubbling allows for adding more broth.
- If you forget to debubble, the product is still good and safe; it's a personal preference.
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