Canning beef in a pressure canner is an easy way to preserve meat without taking up freezer space, and it's perfect for emergency preparedness or busy weeknight meals.
Provided by: SmallRecipe.com
Total time: 2 hours
Prep time: 30 minutes
Cook time: 1 hours 30 minutes
Yield: 1
Ingredients:
| Beef (Either cubed chunks or ground beef) |
| Canning Liquid (Water, Broth or Tomato Juice) |
Steps:
- Prepare a pressure canner according to the manufacturers instructions. For most models, this means adding 2-3 inches of water in to the bottom, along with the bottom trivet and then bring it up to a gentle simmer (180 degrees F).
- Brown all meat, whether it’s ground beef, beef cubes or beef strips. Remove the meat from the pan with a slotted spoon, straining out as much fat as possible.
- While the meat is browning, bring canning liquid to a boil and keep it hot. Water, broth and tomato juice are all options, but I generally choose homemade beef broth.
- Pack browned meat into prepared canning jars, either pints or quarts, leaving 1 inch headspace.
- Pour boiling canning liquid over the meat in the jars, still maintaining 1 inch headspace.
- Wipe rims and seal with 2 part canning lids to finger tight.
- Load the jars into your pre-heated pressure canner, seal the lid and allow steam to vent for 10 minutes.
- After steam has vented for 10 minutes, add the canning weight (for weighted guage) to allow the canner to begin coming up to pressure.
- Once the canner is at target pressure (see notes, as the target pressure varies based on your elevation), process the jars for 75 minutes for pints and 90 minutes for quarts.
- After the jars have processed, turn off the heat and allow the canner to cool completely. Once cool, unseal the canner and remove the jars.
- Check seals, remove rings and wash jars. Store any unsealed jars in the refrigerator for immediate use. Sealed jars should maintain quality on the pantry shelf for 12-18 months if properly pressure canned.
Home canned beef stew is a hearty and filling meal that can be enjoyed year-round. This recipe and tutorial will teach you how to pressure can beef stew with ease.
Provided by: SmallRecipe.com
Categories: Canning
Total time: 180 minutes
Prep time: 60 minutes
Cook time: 30 minutes
Yield: 28
Ingredients:
| 5 pounds beef stew meat (cut into 1/2 inch cubes) |
| 1 tablespoon extra virgin olive oil |
| 1 teaspoon canning salt |
| 1/2 teaspoon ground black pepper |
| 12 cups cubed peeled potatoes (about 18 medium or 6 pounds) |
| 8 cups sliced peeled carrots (about 10 medium or 3 pounds) |
| 3 cups chopped celery (about 6 stalks) |
| 3 cups chopped onions (about 4 medium or 1 pound) |
| 1 teaspoon dried thyme |
| 4 quarts beef stock (12 cups) |
Steps:
- Prepare the Canning Equipment:
- Make the Beef Stew
- Can the Stew
Nutrition Facts:
ServingSize 1 cup, Calories 260 kcal, Carbohydrate 22 g, Protein 25 g, Fat 6 g, Saturated Fat 2 g, Cholesterol 72 mg, Sodium 630 mg, Fiber 4 g, Sugar 4 g