Canning Beef Stew Recipes

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.

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

Steps:

• Wash and peel the potatoes. Wash again, then dice. Put in a large pot.
• Wash, peel, wash again, then slice the carrots. Add to the large pot.
• Wash the celery, slice. Add to the large pot.
• Wash, peel, chop the onions coarsely. Add to the large pot.
• Cut the beef into 4 cm (1 1/2 inch) cubes. Set aside.
• Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
• Add all remaining ingredients to the pot.
• Add just enough boiling water from a kettle to cover (depending on your pot shape, etc, that may be around 2 - 3 litres / quarts / 8 - 12 cups. Exact amount does not matter).
• Bring to a boil.
• Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
• Ladle mixture evenly into hot jars. Should you need more liquid, use boiling water from a kettle.
• Leave 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
• Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

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!)