Thursday, February 23, 2012

Canning Beef Stew



In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals
( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ). I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew.

Here were the general proportions I used in canning 7 quarts of beef stew..

6# beef
2# potatoes
2# carrots
1# onions
1# celery

After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery.



I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like.

I added 1 teaspoon salt to each of my 7 hot quart jars. Then I divided up the beef, followed by the potatoes, carrots, onions and celery until the jars were full. While I was doing this my veggie stock was heating up to a boil. I then poured the hot stock in each jar..


I put a lid and ring on each jar ..


And canned the jars for 90 minutes at 10lbs of pressure…


59 comments:

  1. It looks good. I need to do some of that to have on hand.

    Have a great evening.

    ~Cheryl

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  2. Replies
    1. Mandy & Jarrett, home canned foods have a shelf life for a year and after that they the nutritional quality begins to decline, but would be safe to eat.

      Crystal :)

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    2. It is important to question the ACTUAL shelf life and quality of what you buy at the grocery store! Home Canning is always SUPERIOR!

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  3. I just canned 21 qts and 56 pints of boneless , skinless chicken breast. So good to have on hand. I have roast in the freezer to can ....and now, I will make some soup as well. Thanks for posting this...
    Gay Jordan

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  4. Replies
    1. Cozy.. yes you do have to use a pressure canner for this..

      Crystal :)

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  5. THis is so great! I have a beef being processed right now and I need to make room so I am going to use up the meat in the freezer like this! This looks very easy. We canned up some vegetable soup we had made extra of recently. but this looks like a great way to use up my meat. Thanks!

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    Replies
    1. You're welcome Monica.. the veggie soup sounds like a great idea too!! Crystal

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  6. can you do the same thing in a hot bath ?

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    Replies
    1. Hi Anon, No you can't do this in a hot water bath.. all low acid foods (meats and veggies) must be pressure canned.. Crystal :)

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  7. Looks really good. Would this recipe and way of preserving have a long shelf life ? Im looking for recipes for long term emergency storage.

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    1. Anon, all home canned foods last about a year on the shelf.. after that the nutritional quality starts to decline, but they are still safe to eat. I usually eat up my home canned food in a years time.

      Crystal :)

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  8. I did a lot of pressure canning this fall, and beef stew was high on my list. I am so thankful I did, as we have been without work for several months now, and the canning done this past year has really been a lifesaver.

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    1. So sorry to hear you're dealing with job loss.. such difficult times.. what a blessing on all the canning..

      Crystal

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  9. Can you share what kind and size of pressure canner you use please?!

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  10. Crystal, your stew looks delicious! I love to can! I'm not sure I'll make this, but I have recently canned dried pintos, dried limas, and dried black beans. They turned out beautifully! Blessings from Bama!

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  11. Oh, I just found your blog. How wonderful it is. I canned stew vegetables without the meat a couple of years ago. It does come in very handy.

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  12. Tried this, this past weekend. So easy for a beginning pressure canner like me! Thank you! I had leftovers of all but the potatoes, so I made a batch of venison chop suey for supper that night. (I used venison rather than beef). Thank you again for great ideas, and a fantastic blog....Lynne.

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    Replies
    1. Venison works great in this recipie!

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  13. nice idea.. thanks for sharing.

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  14. Inviting you the Carnival of Home Preserving on my blog today and every Friday. Hope to see you there. Laura Williams’ Musings http://laurawilliamsmusings.blogspot.com

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  15. Since the beef is put it raw will it have cooked long enough in the pressure cooker or will it need to be cooked more when you are ready to use it? I would like this to be used as ready to eat microwave meal. Would that work safely?

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    Replies
    1. The beef is completely cooked... actually very tender and fall apart type cooked.. 90 minutes in a pressure cooks it very well. The meal is ready to go after heating up.

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  16. Honestly, home canned food, when done right, can last a decade or more. As long as the seal isn't breached and when you open it there's no bad smell, mold, etc, it's fine. This is a wonderful recipe, making 6-7 quarts tomorrow!

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  17. Made 7 quarts and 2 pints of your beef stew this morning. I have 14 pounds of ground chuck canning in pints in the canner right now and 8 pints of salsa in the water bath. Between the economy and the coming winter, it'll all be used one way or another

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  18. I never knew you used rares meat when pressure canning, I guess the time in the pressure canner cooks the meat enough? Sorry I am a new canner.

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    1. YEs the meat is cooked completely, tender and falling apart cooked.. Crystal :)

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  19. I just canned this for the second time in two days. It turned out phonemonal! I used the Better Than Bouillon Beef for my stock.

    I just wish I had a bigger canner! 7 Quarts are in right now. We are going to give some to my sisters for Christmas and stocking my pantry for the winter.

    Thanks for the great recipe!

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  20. This is exactly how I do my stew! Ahhhh, home canned food - the ORIGINAL fast food!

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  21. What's the difference between canning raw and cooked meat?

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    1. Aside from the fact that one is raw and one is cooked? The only meat that you have to cook first is hamburger. You don't have to cook any other type of meat.. the pressure canner cooks it beautifully.. the beef turned out tender and falling apart. If the meat is cooked first (like in a soup ) you still have to can it for the same amount of time. Hope that answers your question..

      Crystal :)

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    2. I have canned raw ground beef many times while making meatloaf and have never had an issue..

      What's the reason you think hamburger can't be canned?

      Just curious :)

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  22. How many servings are in a jar? I'm new to canning. It's just me hubby and 2 daughters. Thanks!

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    1. I guess it would just depend on how much you eat at a meal. A quart has 4 cups in it.. that would be 1 cup per person.. is that enough for one meal for you? If not, then open 2 quarts.. Crystal :)

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  23. Hi Crystal!

    Ever since you posted this I've wanted to try it, I'm finally ready now! I usually put peas and green beans in my stew (the more veggies the better with my kiddos), do you think it would be fine to just add them in? I'm new to pressure canning, although I've been water bath canning for years.

    Thanks!

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    Replies
    1. Andrea, yes you could add those veggies...

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    2. Thanks Crystal! I love your blog and your website, thanks for all you do!

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  24. Oh my, I just found this post 3 day ago & almost broke neck going to the store to pick up the "On Sale" roasts at my local store. I know have 7 quarts of this in the pressure cooker plus another 7 quarts that is this recipe plus peas, beans, okra, etc. to make a Vegetable Beef Soup. Thank you for this post, You have made my life so much easier ; ) YUM!!!

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  25. I too can homemade beef stew. Our local stores offer weekly 5 for $19.99 in the meat department. I purchase packages on the pick 5 of stew meat already cut up in chunks. I cut these chunks down, purchase McCormick beef stew seasoning packet and put meat, onions, celery, onion, carrots and potatoes in the crockpot to cook over night. The next morning I can the stew in pint or quart jars on 10 lbs of pressure for 90 minutes. I also make and can my homemade chili and can it the same. Tammy Newcomb tnewcomb_99@yahoo.com

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  26. Hi - I'm new to canning and I'm wondering how much empty space needs to be left at the top of the jar? It doesn't look like you left much for the stew - is that because as the items in the jar process/cook they will shrink and you end up with more room. Or is that enough room in the pre-processed picture? I am so appreciative of your advice.
    Thanks!

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    1. Anon.. I leave about 1 inch of head space. It looks less than that with just the meat & veggies in the picture because once you pour the broth and poke out all the air bubbles the contents settle down. I make sure there is liquid up to 1 inch.. Crystal :)

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  27. I noticed you didn't cook the meat first. I've been searching high and low for books on pressure canning and the ones I have all say cook the meat. It would be heaven if I didn't have to take that step. Is it just a choice? I've been waterbath canning for years.. the pressure canning is new to me. Thanks for your posts. :D
    ~Diane

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  28. I have a pressure cooker, not a pressure canner. is it possible to use that? I would love to try this but the equipment is cost prohibitive for me.

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    1. unfortunately Anon you can not use a pressure cooker.. canning, in order to be safe, must be done at a specific amount of pressure and you need a gauge to know this. Crystal

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  29. are you on facebook? please friend me victoria gaudette brinius or @dealsharingaunt on twitter

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  30. We love homemade stews and soups! What is the texture of the veggies after this recipe is pressure cooked? We like ours slightly crisp, mushy is not an option for us. I don't want to waste food or time if this is the case. Thanks for the help.

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  31. I have canned beef stew for years. It is the best stew ever. The meat is so tender. I love raw packing and canning. The 90 minute canning process cooks everything to perfection.

    Thanks for sharing.

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  32. Replies
    1. I've never done vacuum canning so I can't give any advice or info on that. Crystal :)

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    2. Vacuum packing does NOT replace pressure canning. All that vacuum sealing does is remove most of the air. It is great for dry goods, such as dehydrated foods, or for foods that you are also going to be freezing. You MUST use a canner for processing wet foods in jars. They require high temperatures and pressure sealing to be safe.

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  33. I didn't read all the comments but was wondering..... I have a lot of leftover Brunswick stew. Can I use the same method as you prescribed but maybe less cooking time?

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    1. Whether you precooked your stew or not, you would need the same processing time in the pressure canner.

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    2. Yep.. MsMarieH is correct.. same processing time cooked or not beforehand.. Crystal :)

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  34. I noticed no spices, thyme, or even garlic or paprika, what about Bay Leaves or Worcestershire sauce. Would not this taste bland?

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    1. Brent, sorry for the late reply.. Some spices tend to get bitter with pressure canning.. I add desired spices after I open the jars. Crystal

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  35. I have used your beef stew recipe twice now with excellent results. Of course, like alot of people, I always feel the need to change some things around to suit me. I boiled soup bones for several hours with a bay leaf and a splash of vinegar and I seared up a couple pounds of stew beef in spices; oregano, thyme, rosemary. I took the seared beef out of the pan and added a cup of dry red wine to get all the goodies off the bottom of the pan. Then I strain the soup bones from the broth and added the red wine mixture to the broth and use that broth mixture to cover my chopped veggies in the jars before pressure cooking. I actually call it vegetable beef soup and when I open a jar I add a few tablespoons of barley to it and cook til barley is tender. So yummy!!

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    1. Sounds wonderful!! Thank you for sharing!! Crystal

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