Sterilize Jars and Fill with Hot Stew

What happens here

The next day, with the stew reheated to a rolling boil, sterilize a batch of wide-mouth quart-sized canning jars by placing them in an oven preheated to 400°F for approximately 25-30 minutes. While the jars are sterilizing, warm the canning lids in a small pot of simmering water. Once sterilized, carefully remove the hot jars from the oven using heat-resistant gloves and place them on your workstation. Set up a canning funnel on top of each jar. Using a ladle, fill each jar with the hot stew, ensuring to leave 1 to 1.5 inches of headspace between the surface of the stew and the rim of the jar. Use a spoon to gently press down the contents to remove any air pockets and ensure proper headspace. If necessary, taste the stew and adjust salt if desired (but be cautious, as salt cannot be removed).

Goal: Prepare canning jars and fill them with the cooked stew, allowing for proper headspace.