Canning with Sonny Ray kernaich Jan 4th 2026 Time 1:09 pm Canning By Sonny Ray kernaich Ravenwood Art studio Ravenwood world Ravenwood kitchen #everyone I've successfully canned two and a half quarts of beef stew. To ensure safety and sterility, I sterilized my glass jars by boiling them and made sure they were free of contaminants. I also thoroughly washed and sanitized the lids. After cooking the stew in my Crock-Pot overnight, I filled the jars and used an automatic vacuum sealer to seal them. This handy device, which I discovered on TikTok, made the process quick and easy. Now, the sealed jars are cooling on the stove, ready to be stored once they've reached a safe temperature. The stew should be perfect for future meals, and I'm happy to have it safely preserved. Canning is a great way to enjoy home-cooked food year-round, and I'm pleased with how this batch turned out. With the jars properly sealed and cooling, I can look forward to enjoying this delicious beef stew whenever I want. The process of canning brings back memories of cooking with family and friends, sharing laughter and stories over a warm, hearty meal. It's a tradition I'd like to continue, creating new memories with each jar I fill. The aroma of the stew, rich and savory, fills the kitchen, making my stomach tumble with anticipation. I can't wait to taste the fruits of my labor, knowing exactly what's in each bite. As I watch the jars cool, I reflect on the simplicity of the process. It's a testament to the power of home cooking, where a few simple ingredients can become something truly special. The Crock-Pot did most of the work, slowly simmering the flavors together overnight. My part was just as important – preparing the ingredients, sterilizing the jars, and sealing the deal. With the jars safely stored, I'll have a taste of comfort ready whenever I need it. Whether it's a chilly winter evening or a busy weeknight, this beef stew will be there, waiting to warm me up. I'll be making m