Goulash Canning Recipes

GOULASH

Steps:

• Cut meat into 3 cm (1 inch) cubes. Set aside in a large bowl.
• Make a spice bag holding the peppercorns, bay leaves, and caraway seeds. Set aside.
• Wash the celery stalks, cut in half lengthwise, put in a large pot.
• Wash the carrots, peel, then wash again. Cut in half lengthwise, add to the large pot.
• Wash the onions, peel, then cut in half, keeping a bit of the root section in each half so the onion will stay together better. Add to pot.
• Make a spice mix from the paprika, salt or salt sub, and dry mustard.
• Pour a bit of the spice mix over the cubes, toss, add a bit more spice mix, toss again and continue until spice mix is all added and meat cubes are all coated with the spice mix.
• In a large frying pan heat some of the oil. Add some meat cubes, brown. Put the browned ones in the large pot with the vegetables.
• Continue until all meat cubes are browned, adding some oil to the frying pan as needed.
• Use the water to deglaze the frying pan, and pour that into the pot with the browned meat cubes and vegetables.
• Add spice bag to pot.
• Add vinegar to pot.
• EITHER pressure cook mixture for 7 to 10 minutes (see notes) OR bring to a boil, then lower to a simmer, and let simmer covered until meat is just tender. About 1 hour depending on the meat you are using.
• Remove spice bag and vegetables and discard (or reserve vegetables for another use.)
• Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
• Distribute meat and sauce between heated jars. If you have extra sauce, you could can it in a separate jar or freeze it. If you don't have enough, you can top up jars with 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.

BARBARA'S GOULASH

Steps:

• Brownthe ground beef with onions and peppers, then add minced garlic. Season withsalt and pepper to salt. Be sure to drain well.
• Get a 4quart pot or Dutch oven. Combine ground beef, veggies, tomatoes and anythingthat's left goes into this pot (dry ingredients). Simmer for 20-30minutes.
• On a dishtowel place your hot jars. Fillyour jars with the mixture to 1" headspace. Remove air bubbles and refillto the proper headspace if necessary.
• Taking a clean papertowel and wipe therims of the jars with white vinegar removing any food particles that would interfere witha good seal.
• Using your magic wand extract the lids from the hot water andplace them on the now cleaned rims. Add your rings to the tops of each of thejars and turn to seal just "finger tight".
• Make sure yourcanning water has come to a simmer and place the jars in the pressurecanner. Lock the lid and turn up the heat bring the canner to a boil.
• Vent steam for 10 minutes, then close the vent by adding the weighted gauge orpressure regulator (for dial gauge canner). Processpints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) andquarts at 90 minutes.
• When complete turn off the heat and let pressure return to zero naturally. Wait twominutes longer and open vent. Remove canner lid.
• Wait 10 minutes then removejars and place on dishtowel in a place that they will sit overnight to cool. Donot touch or move them till the next morning.
• Sometimein the next hour your jars will be making a "pinging" or"popping" noise. That is the glass cooling and the reaction of thelids being sucked into the jar for proper sealing. Some recipes may takeovernight to seal. Check your lids and reprocess any jars that did not seal.Remove rings for storage.
• From Barbara: Add or remove spices to you and yourfamily's taste. It can be as spicy as you like it. Add brown sugar if you likeadded sweetness. You can serve this with elbow macaroni or the pastaof your choice.

CLASSIC GOULASH

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

NEWFIE GOULASH

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until the onion is soft, about 5 minutes; stir in the green pepper, and cook until tender, about 8 more minutes. Mash the corned beef into the pot, and simmer until hot. Mix in the tomato soup, ketchup, cooked macaroni, salt and black pepper; stir to combine, and bring the mixture to a simmer over medium-low heat. Sprinkle the Parmesan cheese on top, and serve.

GOULASH(CANNING)

Steps:

• Cut the beef chuck roast into 1" cubes. Combine salt, paprika and dry mustard. Roll meat in spice mixture. Brown slowly in hot oil. Sprinkle excess spice mixture over meat. Tie whole spices in a spice bag(cheesecloth). Add spice bag and remaining ingredients to beef mixture. Cover; simmer 1 1/2 to 2 hours or until almost tender. Remove spice bag and vegetables.
• Pack hot meat and sauce into hot jars, leaving 1" headspace. Remove air bubbles. Adjust two piece caps. Process pints 1 hour, quarats 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
• Yield: about 4 pints or 2 quarts.