How To Can Beef Stew
*Updated from the original 2010 article
Man, I’m really enjoying this canning thing! I especially love that my pantry shelves are slowly being filled with beautiful jars of home canned goodies. Seeing as our freezer is stuffed with a quarter of a long horn steer we bought from a local farmer, I figured I’d free up some space and can all of the packages of meat labeled “beef stew meat”.
Canning beef stew is very easy. It’s the prep that takes forever! Once all of the meat is chopped into bite sized pieces and the veggies are diced, you’re ready to roll.
Here is the recipe I use. It’s from the Ball Blue Book: Guide To Preserving.
Beef Stew For Canning
Yields 14 pints or 7 quarts
- 4-5 pounds beef stew meat, cut into bite size pieces
- 1 Tbsp oil
- 3 quarts cubed and peeled potatoes (about 5 large, or 12 small)
- 2 quarts sliced carrots (about 16 small, or 4 lbs)
- 3 cups chopped celery (about 5 stalks) (I didn’t have any, so I substituted 2 Tbsp dried celery flakes.)
- 3 cups chopped onion (about 4 small)
- 1 1/2 Tbsp salt
- 1 tsp thyme (optional)
- 1/2 tsp pepper
- 4 cups tomato sauce
Brown meat in oil. Combine meat, veggies, and seasoning in a very large pot. Cover with tomato sauce, and bring to a boil. Do not cook! Ladle hot stew into hot jars, leaving 1″ headspace. Use the back end of a wooden or plastic utensil to poke around in the jars to remove air bubbles. Cover with a previously simmered lid, and screw on the ring. In a pressure canner, process pints for 1 hour and 15 minutes, quarts for 1 hour and 30 minutes, at 10 pounds of pressure.
That’s it! I was thinking, next time I can this I’m gonna fill some smaller pint jars to send with my husband when he goes to work. They’d make a nice, hearty meal!
You might also try venison instead of beef, if you or someone you know hunts.
Do you have a favorite Beef Stew Canning Recipe?