Best Beef Stew Canning Recipes

HOME CANNED OLD- FASHION BEEF STEW

Steps:

• In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
• Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
• Makes 8 pints.

BEEF STEW - CANNING

Steps:

• Chop all veggies except celery to uniform size, about one inch or so.
• Add all of the first ingredients to jars leaving 1 inch of headroom.
• Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth.
• I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty.
• Process for 60 min at 10 psi.

CANNING BEEF STEW

Steps:

• Wash the jars, lids, and rings in hot soapy water and rinse thoroughly. Set the lids and rings aside until you are ready to use them.
• Place the jar rack into the pressure canner, and fill with water per your pressure canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.
• Fill the jars halfway with hot water, and then place them on the rack in the canner. Bring the canner to a simmer for 10 minutes (180˚F). Keep hot until you are ready to fill them.
• Season the beef cubes with salt and pepper and either toss with oil and brown in a 350˚F oven for about 20 minutes, or sear in oil in a skillet.
• Add the seared beef, prepared potatoes, carrots, celery, onions, thyme, to the pot, and top off with just enough beef stock to cover.
• Stir to combine, and bring the stew to a boil over medium-high heat, and then reduce the heat and simmer (180˚F) for 5 minutes.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner. Pour out the water (save it for washing dishes), and place the jar on the towel. Keep the remaining jars in the canner, so they stay hot.
• Use the ladle and canning funnel and fill the jar with the stew leaving a 1-inch headspace.
• Run the bubble popper through the jar to release air bubbles, adjust headspace if needed, wipe the rim, and center a lid on the jar, and screw on band until it is fingertip tight.
• Place the jar back into the canner, and repeat with the remaining jars until your canner is full, or you run out of stew.
• Cover the pressure canner and secure the lid. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil. Allow the pressure canner to vent steam for 10 minutes, then place weight on the vent.
• Once the canner has reached the correct pressure (10 pounds for weighted gauge, and 11 pounds for dial-gauge pressure canner), set a timer, and process quarts for 90 minutes, and pints for 75 minutes at altitudes of less than 1,000 ft. Adjust pressure for your altitude if necessary (see note below). Regulate the heat as needed to maintain a steady pressure.
• When processing time is complete, turn off the heat and let the pressure canner cool and depressurize. The time will depend on your brand and should be between 30 to 60 minutes. Follow the instructions for your pressure canner.
• Once the pressure canner is depressurized, spread a kitchen towel on the counter, remove the weight from the vent pipe or open the petcock, and wait 10 minutes for the jars to adjust to the change in pressure.
• While wearing pot holders, unlock the cover and remove the lid while tilting it away from you so that steam does not burn your face. Allow another 10 minutes for the jars to adjust to the change in pressure.
• Use a jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. The jars will be bubbling. Let the hot jars sit undisturbed for 12 to 24-hours to cool.
• Wait until the jars have cooled for at least 12-hours, and then check to be sure jar lids have sealed. Test the seal by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few days.
• Remove the screw on bands and wash the jars. Label, date, store the jars in a cool, dark place (50 to 70 degrees F). Use within a year for the best quality. Yields about 14 pint jars, or 7 quarts.

CANNING BEEF STEW

Steps:

• Brown the beef in a small amount of olive oil. Work in batches and don't crowd the pan. It should be nicely browned on the outside, but not cooked through. Do not use flour to brown the meat!
• Bring beef broth to a simmer in another pan. Add the browned meat, vegetables, salt, and seasonings, then return to a simmer. As soon as it begins simmering, prepare to pack the jars.
• Use a slotted spoon to scoop out the beef and vegetables into canning jars. Evenly distribute the solids across all the jars, leaving 1'' headspace.
• Ladle the simmering beef stock over the top of the solids, still maintaining 1'' headspace.
• Wipe rims and attach 2 part canning lids to finger tight. Use a jar lifter to place the jars in your pressure canner, and then close the lid.
• Allow the steam to vent for 10 minutes, then seal the pressure canner and bring it up to temperature.
• Process the jars at the appropriate pressure for your altitude (see notes) for 75 minutes for pints and 90 minutes for quarts.
• When the canning time is complete, turn off the heat and allow the canner to cool naturally back to room temperature before opening the canner. (Do not open early, or attempt to speed cool the canner!)