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…
It looks good. I need to do some of that to have on hand.
ReplyDeleteHave a great evening.
~Cheryl
This looks wonderful and easy
DeleteHow long will this last??
ReplyDeleteMandy & 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.
DeleteCrystal :)
It is important to question the ACTUAL shelf life and quality of what you buy at the grocery store! Home Canning is always SUPERIOR!
DeleteI 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...
ReplyDeleteGay Jordan
Do you use a pressure canner?
ReplyDeleteCozy.. yes you do have to use a pressure canner for this..
DeleteCrystal :)
I thought you had to use 15 lbs pressure for home canning but you mentions using 10. Is that still safe?
Delete10lbs of pressure for a dial gauge.. if you have a weighted gauge you would need to do it at 15lbs.. If you live in a high altitude then you would need to do it at 15 as well.
DeleteGo to the Ball Canning website. All of the adjustment are on a chart there. I live at 5500ft, so my dial gauge is 13psi.
DeleteTHis 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!
ReplyDeleteYou're welcome Monica.. the veggie soup sounds like a great idea too!! Crystal
Deletecan you do the same thing in a hot bath ?
ReplyDeleteHi Anon, No you can't do this in a hot water bath.. all low acid foods (meats and veggies) must be pressure canned.. Crystal :)
DeleteThen how did the women like my grandmother and great grandmother put up all kinds of meats with no pressure canners, and none of us got sick or died from it?
DeleteThis is an excellent article that may help answer this question for you.. http://www.simplycanning.com/misunderstandings-in-canning.html
DeleteI personally would not take the chance..
I haven't read the article to the question yet, but the only thing I can think of is that when our grandparents and great grandparents canned the used wood fire not regulated fire like we do now, but I'm not use just my thoughts, so off I go to read the article.
Deletehttps://cooking.stackexchange.com/questions/66426/how-prevalent-was-foodborne-botulism-before-stricter-food-safety-guidelines/66571
DeleteHere's tons of useful information about the history of food preservation as relating to illness for the curious.
The recipes we use now are not the same people used to use. The lids aren't the same. The FOOD SUPPLY isn't the same. Lots of work was put into prevention of particular food-borne illnesses well before they were identified individually.
Our ancestors could and DID die from food preserved at home. Canning as we know it is, I suspect, not as old as some readers think. We can test now for specific pathogens and know how to eliminate them in our food. 150 years ago home cooks would have been thrilled to have that information, and it is incumbent on us to use it. It's your own family you put at risk when you don't.
I'm also reminded of when I started making yogurt with milk and starter and my mother decided it was a good idea and imitated me without the starter. Horror ensued. What lives on our counters, in our jars, in the air is not the same as it was in pre-Industrial times, and it's hard for you to know what you've introduced to your food.
Looks really good. Would this recipe and way of preserving have a long shelf life ? Im looking for recipes for long term emergency storage.
ReplyDeleteAnon, 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.
DeleteCrystal :)
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.
ReplyDeleteSo sorry to hear you're dealing with job loss.. such difficult times.. what a blessing on all the canning..
DeleteCrystal
Can you share what kind and size of pressure canner you use please?!
ReplyDeleteCrystal, 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!
ReplyDeleteOh, 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.
ReplyDeleteTried 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.
ReplyDeleteVenison works great in this recipie!
DeleteInviting 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
ReplyDeleteSince 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?
ReplyDeleteThe 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.
DeleteHonestly, 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!
ReplyDeleteMade 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
ReplyDeleteI 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.
ReplyDeleteYEs the meat is cooked completely, tender and falling apart cooked.. Crystal :)
DeleteI just canned this for the second time in two days. It turned out phonemonal! I used the Better Than Bouillon Beef for my stock.
ReplyDeleteI 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!
This is exactly how I do my stew! Ahhhh, home canned food - the ORIGINAL fast food!
ReplyDeleteWhat's the difference between canning raw and cooked meat?
ReplyDeleteAside 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..
DeleteCrystal :)
I have canned raw ground beef many times while making meatloaf and have never had an issue..
DeleteWhat's the reason you think hamburger can't be canned?
Just curious :)
How many servings are in a jar? I'm new to canning. It's just me hubby and 2 daughters. Thanks!
ReplyDeleteI 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 :)
DeleteHi Crystal!
ReplyDeleteEver 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!
Andrea, yes you could add those veggies...
DeleteThanks Crystal! I love your blog and your website, thanks for all you do!
DeleteOh 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!!!
ReplyDeleteI 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
ReplyDeleteHi - 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.
ReplyDeleteThanks!
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 :)
DeleteI 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
ReplyDelete~Diane
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.
ReplyDeleteunfortunately 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
Deleteare you on facebook? please friend me victoria gaudette brinius or @dealsharingaunt on twitter
ReplyDeleteWe 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.
ReplyDeleteI 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.
ReplyDeleteThanks for sharing.
what about vacuum canning?
ReplyDeleteI've never done vacuum canning so I can't give any advice or info on that. Crystal :)
DeleteVacuum 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.
DeleteI 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?
ReplyDeleteWhether you precooked your stew or not, you would need the same processing time in the pressure canner.
DeleteYep.. MsMarieH is correct.. same processing time cooked or not beforehand.. Crystal :)
DeleteI noticed no spices, thyme, or even garlic or paprika, what about Bay Leaves or Worcestershire sauce. Would not this taste bland?
ReplyDeleteBrent, sorry for the late reply.. Some spices tend to get bitter with pressure canning.. I add desired spices after I open the jars. Crystal
DeleteI 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!!
ReplyDeleteSounds wonderful!! Thank you for sharing!! Crystal
DeleteHow many does that jar serve?
ReplyDeleteHow big is your appetite? :) A quart jar holds 4 cups. My hubby could eat an entire jar by himself.. If serving my daughters and I we could about 4 servings.. so it just depends on the appetites you are feeding...
DeleteI like tomatoes in my beef stew. Can that be added to this?
ReplyDeleteAlso, I can't help but think that this could also be soup starter, just add a jar full of broth when reheating :-)
Yes to both questions. You can add tomatoes and if you want to make it soup that would work just fine.. it's nice and flexible that way.. :)
DeleteI love all your recipes you have really inspired me to start canning just curious does canning foods have a different taste or there's no difference. I've never eaten canned meals except for tomato's and beans.
ReplyDeleteWhen canning venison or stew beef, I don't add liquid as it makes it's own. Do you make any adjustment for this when adding your broth?
ReplyDeleteWhen I can just meat, I don't add any broth as well. In this case there is not as much meat in the jar as there would be if I canned a full jar of meat. So no I don't find it necessary to adjust for this.. Crystal :)
DeleteI make my stew by flouring my stew meat & browning it I remove it & add flour to left over grease & then add water & tomato juice & spices & cook until meat is tender Then add potatoes carrots & vegetables Can I cook this till done & then can it
ReplyDeleteTypically it is not recommend to add flour to canning.. in this case it might be ok? Not 100% sure on that.. also the canning process cooks the raw beef until it the meat is tender and falling apart.. so you would be cooking it twice and it would not be necessary to do this. If it was me, I would can it as I've posted here in this blog post.. and add the rest of the ingredients after you open the jar.. you can also add some flour at that point to thicken it up if you would want. Crystal :)
DeleteI tried canning stew one time and it taste like dog food. Am I doing something wrong?
ReplyDeleteIt's hard to say.. I know mine has never tasted like dog food.. soo.. not knowing what you did when you canned it I can only give thoughts.. did you add seasonings? Some seasonings can end up tasting bitter... I add them after I open the jars... Was is cooked before you canned it.. over cooking can cause issues.. not knowing what you did I can't give you an answer on this...
DeleteI'm going to have to try this, I've always had the concern that the potatoes turn to mush and break down, the only thing I'd change is when I add salt to my canning I put it on top when adding liquid that way it gets dissolved and distributed better that's just my way of doing it I use to can chunked tomatoes with garlic and hot peppers and when I put the salt in the bottom I found that I had to stir it in when I'd use them
ReplyDeleteYes, it really does not matter when you put the salt in. After adding hot broth I've never had an experience where the salt did not dissolve with the broth and then the processing time as well.
DeleteI also can beef stew as well as chicken using using the beef and chicken stocks. A quart of stew can be used for a great homemade pot pie which is filling enough to feed a family of four as well. It is delicious.
ReplyDeleteThat is a great idea! Thanks for sharing that.. I had not thought of using it for pot pie.. :)
DeletePlease be more specific about what you add for flavoring when you open the processed jars.....Thanks
ReplyDeleteI just add what we like... things like salt, pepper, garlic, maybe a bit of oregano.. I don't typically measure it out.. just add to taste. Crystal :)
Deletewhat do you add to thicken the stew after you open it
ReplyDeleteI add flour.. but you could also add cornstarch..
DeleteSuch a great idea! I've canned meats for quite a while and would just recommend giving this meat a hot sear for a bit of browning before canning. It carmelizes the outside and adds lots of great flavor. :)
ReplyDeleteCould I replace the beef with chicken and use this to start Chicken noodle soup? (I wouldn’t can the noodles, just the chicken and veggies in broth)
ReplyDeleteI did your beef stew last fall and it was delicious, I’ll be doing it again this year
Hi Cara, yes you can do the same thing with chicken :)
DeleteHi Crystal! You mentioned using beef or chicken broth for the liquid...would chicken broth (I have a lot leftover from canning chicken soup) taste okay with beef stew? Thanks!
ReplyDeleteHi Donna, I do it all the time. I actually prefer it. But, everyone is different. :)
Delete