Liz, This is a great tip! The pressure canning process should help break down the tough muscle and make the meat more tender. Thank you for sharing!

Terri, It is natural for the beef to become tender and break down when heated. It all depends on the type of meat you use. I have had the best results with chuck roast, cubed and lightly seared in a skillet until just lightly browned. Also, try not to overcook your stew before canning. Bring it to a boil, then reduce the heat to a simmer as you fill your jars.

Thank you! Is there a way to prevent the meat from falling apart so much?

Terri, The solids at the bottom are proteins, pieces of meat, and starch from the potatoes. It is completely normal. As long as you followed the recipe, your jars are safe for storing. As far as heating the jars…You can wash them in the dishwasher. However, it is much more efficient to heat the jars right in the canner as described in the recipe, keep them warm, and fill them one at a time, so they don’t cool down. You need to heat up the canner anyway, so the water is 180˚F.