Pressure Canned Beef Stew Recipe

Welcome ! Today, we embark on an adventure in pressure canning—a simple, effective method to preserve low-acid foods like beef stew. Whether for quick winter dinners or stocking your pantry, this beef stew is a go-to meal.

Ingredients (For 7 Quarts of Beef Stew):
7 lbs of beef chunks (1 lb per quart jar)
3 cups potatoes, diced (~1/2 cup per jar)
3 cups onions, chopped (~1/2 cup per jar)
3 cups carrots, sliced (~1/2 cup per jar)
1.5 cups celery, chopped (~1/4 cup per jar)
Spices per jar:
1 bay leaf
1 tsp Italian seasoning
1/4 tsp pepper
1/4 tsp garlic powder or 1 clove garlic, minced
Beef broth (enough to fill jars up to the 1-inch line)
Equipment:
Pressure canner (calibrated for your elevation)
Quart-sized canning jars, lids, and rings
Canning funnel, scale, and air bubble remover tool or knife

Prep and Filling the Jars:
Prepare Ingredients:
Dice your beef, potatoes, onions, carrots, and celery. Aim for uniform sizes so they cook evenly in the jars.
Make sure your jars, lids, and rings are clean and sanitized.

Add Beef:
Place a quart jar on the scale and fill with 1 lb of beef chunks. Pack it down gently but allow enough space for the vegetables.

Add Vegetables:
Add 1/2 cup potatoes, 1/2 cup onions, 1/2 cup carrots, and 1/4 cup celery. Press down the ingredients lightly so they fit snugly.

Add Spices:
To each jar, add 1 bay leaf, 1 tsp Italian seasoning, 1/4 tsp pepper, and 1/4 tsp garlic powder.

Add Broth:
Fill each jar with beef broth until it reaches the 1-inch headspace mark. Run a knife or bubble remover tool down the sides to release trapped air. Adjust broth if needed to maintain the correct headspace.

Wipe Jars:
Using a damp cloth, carefully wipe the rims of the jars to ensure a clean seal.

Seal Jars:
Place the lids on the jars and secure the rings until they are finger-tight.

Pressure Canning Process:
Prepare the Canner:
Add water to your pressure canner according to its manual. Place the jars in the canner, ensuring they are not touching each other or the sides.

Vent Steam:
Heat the canner and let the steam vent for 10 minutes to remove all air from the chamber.

Pressure Settings:
Once the steam has vented, add the weight or close the valve (depending on your canner). For those at 5,000 feet elevation, process at 13 psi. Adjust the pressure for your altitude if necessary.

Processing Time:
Process the beef stew at 13 psi for 90 minutes. The time remains constant regardless of your altitude; only the pressure changes.

Cool Down:
Allow the pressure canner to cool naturally. Don’t remove the lid until the pressure indicator shows it is safe.

Finishing Up:
Remove and Cool:
Carefully open the canner lid, lifting it away from your face. Remove the jars and place them on a rack or towel to cool for 12-24 hours. You may hear the satisfying “pop” of the jars sealing.

Check Seals:
Once cooled, check the seals by pressing the center of each lid. It should not flex. If any jars didn’t seal, refrigerate and use within a few days.

Store and Enjoy:
Wipe down the jars, label them, and store in a cool, dark place. When you're ready to eat, just heat and thicken with flour or cornstarch if desired.
Enjoy the simplicity of having a hearty beef stew ready whenever you need it! This method ensures a convenient, nutritious meal—perfect for those cozy winter nights.

Created by : RoseRed Homestead