Canning Beef Stew
Canning beef stew is a simple way to put a hearty, ready-to-eat meal right on your pantry shelf.
Ingredients
- 4 to 5 lbs stewing beef cut into 1 to 1 1/2 inch cubes
- Olive oil to brown meat
- 12 cups potatoes peeled and cut into 1'' chunks, or about 5 pounds potatoes as purchased, about 4 pounds when peeled, trimmed & prepared
- 8 cups carrots sliced into 1/2 inch rounds, or 2 1/2 lbs prepared (peeled/chopped), from 3 lbs as purchased
- 3 cups onions peeled and chopped into 1/2 inch pieces, or 1 lb prepared from 1 1/4 lbs as purchased or 2 medium onions
- 3 cups celery chopped, from about 1 pound prepared or 1 small celery head
- 12 cups beef stock homemade or store-bought, plus more to fill if nessisary
- 4 1/2 tsp salt optional, adjust to taste (not required for preservation, only flavor)
- 1 tsp dried thyme optional, adjust to taste
- 1/2 tsp black pepper optional, adjust to taste
Instructions
- Before beginning, prepare a pressure canner for hot pack canning by adding several inches of water to the bottom and bringing it up to a simmer (around 180 degrees F). Follow the manufacturer's instructions for your own pressure canner model as they may differ. Prepare jars and rings as well.
- 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!)
- Check jar seals once cool. Properly canned and sealed jars should maintain peak quality on the pantry shelf for 12-18 months. Store any unsealed jars in the refrigerator for immediate use.
Notes
The altitude-adjusted pressures for canning beef stew are listed below. Be sure you know whether you're working with a dial gauge canner (presto type) or a weighted gauge canner (all American type).
Dial Gauge Canners:
- 0 to 2,000 feet in elevation use 11 pounds pressure
- 2,001 to 4,000 feet in elevation use 12 pounds pressure
- 4,001 to 6,000 feet in elevation use 13 pounds pressure
- 6,001 to 8,000 feet in elevation use 14 pounds pressure
Weighted Gauge Canners:
- 0 to 1,000 Feet in elevation use 10 pounds pressure
- Above 1,000 Feet in elevation use 15 pounds pressure