Canned Beef Stew recipes - Main course

Author: Forrest Arvan  

Canning beef stew in the summer is a fantastic way to preserve the summer vegetables and have shelf stable meals available year round. The raw pack method for canning meat is easy to follow and you can simply add the meat to soups, stews, casseroles or eat straight out of the jar!

Canned Meat Recipe (Raw-Pack Method)

Canned Meat Recipe (Raw-Pack Method)
The raw pack method for canning meat is easy to follow and you can simply add the meat to soups, stews, casseroles or eat straight out of the jar!
Provided by: Carolyn Thomas
Total time: 180 minutes
Cook time: 120 minutes
Prep time: 60 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 3
  • Raw red meat, cubed ((lamb, beef, venison, elk, moose, other wild game, etc.))
  • 1 tsp Salt (per quart jar (optional, for flavoring))
  • Boiling Water
How to cook:
  1. Get water boiling in your pressure canner.
  2. With clean hands, pack the meat into the jars filling the jars to the shoulder (leave about an inch of headspace). Don’t pack the meat too tightly, you want the liquid to be able to move around the meat.
  3. Add salt to each jar if desired.
  4. Add a couple of inches of boiling water to each jar.
  5. Wipe rim clean with a damp rag, then dry the rims.
  6. Run a clean finger around the top of the jar to check for salt particles or knicks in the jar. Any disturbance on the rim will prevent sealing.
  7. Add lid and rings then place into your pressure canner.
  8. Place jars into the canner ON A RACK so they’re off the bottom of the pressure canner (this prevents the jars from jumping around and possibly breaking).
  9. Bring pressure canner up to pressure with the weighted gauge off (or jiggler, or rocker, etc.).
  10. Allow pressure to build up until steam is pouring out the vent. Allow steam to vent for 10 minutes before adding your weight and starting your time.
  11. After steam has vented for 10 minutes, add your weight (or jiggler, or rocker, etc.) and allow pressure to come up until dial gauge reads 10 pounds (at sea level, adjust accordingly for higher elevations).
  12. Once pressure is reached, keep pressure for 90 minutes.
  13. Once 90 minutes of full pressure has passed, allow the pressure to release naturally. Once pressure is released, remove jars and allow them to cool completely on the counter for 16-24 hours.
  14. Remove the rings and clean jars up as needed.
Notes: Raw pack canning beef, The USDA says hot pack is better for liquid cover and storage quality, but raw pack is also an approved method. They have that information

How To Can Beef Stew ( Raw Pack Method)

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Canned Beef Stew

Canned Beef Stew
Canning beef stew in the summer is a fantastic way to preserve the summer vegetables and have shelf stable meals available year round. This is a tomato based beef stew that makes for a wonderful canned stew. You can pretty much use whatever vegetables you like in beef stew to suit your family's taste preferences.
Provided by: Angi Schneider
Total time: 225 minutes
Cook time: 90 minutes
Prep time: 45 minutes
Yields: 12 servings
Number of ingredients: 13
  • 6 lbs stew meat (or cut roast, brisket, or venison)
  • 10 -12 lbs tomatoes
  • 4-5 chopped onons
  • 3-4 lbs chopped carrots
  • 8-10 lbs chopped potatoes
  • 2-3 lbs chopped okra
  • 6-8 cups corn
  • 3 heads of garlic - peeled and chopped
  • 2 heaping tablespoon of salt
  • 2 teaspoons of thyme
  • about 2 teaspoons of black pepper
  • 3-4 bay leaves
  • beef bullion (optional)
How to cook:
  1. Put a little oil in the stock pot and sear the meat. Don't cook it all the way, just lightly brown it.
  2. When the meat is done, add the spices and vegetables to the pot.
  3. Mix up all the ingredients and add some water or tomato broth to it if the liquid doesn't cover the meat and vegetables.
  4. Bring to a boil and boil for 5 minutes.
  5. If you didn't do it earlier, wash each jar and lid in warm soapy water.
  6. Put the pressure canner on the stove and add water according to the manufacturer directions.
  7. Fill each jar with the beef stew mixture and leave a 1" head space.
  8. Wipe the rims of the jars with a clean damp cloth.
  9. Top jars with lids and bands. I really like to use canning reusable lids on these because I don't normally give these as gifts.
  10. Place hot jars into water in pressure canner (prepared per manufacturer guidelines).
  11. Lock the lid
  12. Turn up the heat to medium-high
  13. Once it's boiling and you hear steam coming from the vent, let the steam vent from canner for 7-10 minutes, then put weight on vent
  14. Continue heating until you reach 10 pounds pressure (adjusting for altitude if necessary)
  15. Process pint jars for 75 minute, and quart jars for 90 minutes
  16. After processing time is finished, turn off heat and let pressure go all the way to zero psi
  17. Once the canner is completely depressurized, remove weight and let the canner rest for 10 minutes.
  18. Unlock the lid and remove it away from your face. Let the canner rest for 5 minutes.
  19. Remove jars and let them cool for 12-24 hours.
  20. Once they're cool, remove bands, wipe jars, and store properly.If any jars didn't seal, put them in the refrigerator to use within the week.
Notes: Canning Beef Stew, Place 1 tsp. salt into each sterilized canning jar. Layer beef, potatoes, carrots

Beef stew

Beef stew
This is a very basic home pressure-canned beef stew that should please most people’s tastes. It’s found in both the Ball Blue book and in the Ball / Bernardin Complete book.
Provided by: Healthy Canning
Total time: 150 minutes
Cook time: 90 minutes
Prep time: 60 minutes
Yields: 7 servings
Cuisine: American
Number of ingredients: 10
  • 2 kg potato ((diced. 3 quarts / 4 lbs. Measurements after prep. About 18 medium. ))
  • 1 kg carrots ((sliced. 2 quarts / 2 lbs. Measurements after prep. About 15 small.))
  • 400 g celery ((chopped. 3 cups / 14 oz. Measurements after prep. About 6 stalks.))
  • 450 g onion ((chopped. 3 cups / 1 lb. Measurements after prep. 4 to 5 medium. ))
  • 2 kg stewing beef ((4 to 5 lbs))
  • 1 tablespoon oil
  • 1 1/2 teaspoons salt ((Or non-bitter, non-clouding salt sub))
  • 1 teaspoon thyme
  • 1/2 teaspoon ground black pepper
  • water ((boiling))
  • Serving Size: 2 g
  • Calories: 406 kcal
  • Carbohydrate: 35.9 g
  • Protein: 45.5 g
  • Fat: 8.2 g
  • Saturated Fat: 2.7 g
  • Cholesterol: 99 mg
  • Sodium: 419 mg
  • Fiber: 6.1 g
  • Sugar: 6.4 g
How to cook:
  1. Wash and peel the potatoes. Wash again, then dice. Put in a large pot.
  2. Wash, peel, wash again, then slice the carrots. Add to the large pot.
  3. Wash the celery, slice. Add to the large pot.
  4. Wash, peel, chop the onions coarsely. Add to the large pot.
  5. Cut the beef into 4 cm (1 1/2 inch) cubes. Set aside.
  6. Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
  7. Add all remaining ingredients to the pot.
  8. Add just enough boiling water from a kettle to cover (depending on your pot shape, etc, that may be around 2 - 3 litres / quarts / 8 - 12 cups. Exact amount does not matter).
  9. Bring to a boil.
  10. Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  11. Ladle mixture evenly into hot jars. Should you need more liquid, use boiling water from a kettle.
  12. Leave 3 cm (1 inch) headspace.
  13. Debubble; adjust headspace.
  14. Wipe jar rims.
  15. Put lids on.
  16. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  17. Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.
Notes: Canning Beef Stew for Convenience and Emergencies, Canning Beef Stew · If you didn't do it earlier, wash each jar and lid in warm soapy water. · Put the pressure canner on the stove and add water

Beef Stew with Vegetables

Beef Stew with Vegetables
Here is the recipe for Beef Stew. Remember this must be pressure canned!
Provided by: Canning Homemade
Total time: 160 minutes
Cook time: 150 minutes
Prep time: 10 minutes
Yields: 40 servings
Cuisine: American
Number of ingredients: 10
  • 1 T. vegetable oil
  • 4 to 5 lbs. stewing beef, cut into 1 1/2 inch cubes
  • 12 cups cubed peeled potatoes
  • 8 cups sliced peeled carrots
  • 3 cups chopped celery
  • 3 cups chopped onions
  • 4 1/2 t. salt
  • 1 t. dried thyme
  • 1/2 t. freshly ground black pepper
  • Boiling water
How to cook:
  1. Prepare weighted or dial gauge pressure canner, jars, and lids.
  2. In a large non-stick skillet, heat oil over medium high heat. Working in batches, brown beef adding oil if absolutely needed.
  3. Transfer beef to large stainless steel saucepan. (I used my 8 qt stock pot).
  4. Add potatoes, carrots, celery, onions, salt, thyme, pepper, and boiling water to cover the ingredients. Bring to a boil, stirring frequently.
  5. Ladle hot stew into hot jars leaving 1 inch headspace. Remove air bubbles and adjust headspace by adding more stew if needed.
  6. Wipe rim with paper towel moistened with vinegar. (The vinegar helps to remove any fat that may be on the rim) Center lid on jar. Screw band on fingertip tight.
  7. Place jars in pressure canner. Lock lid and bring to a boil over medium heat.
  8. Vent steam for 10 minutes. Process in canner for pints for 75 minutes at 10lbs at sea level to 1,000 ft. for weighted gauge and 90 minutes for quarts. For dial gauge process at 11lbs of pressure at sea level to 2,000 ft.
  9. Once the time has elapsed turn off heat. Let the pressure return to zero naturally. Wait two minutes longer, then open vent. Remove canner lid. Wait 10 minutes, then remove jars, cool and store.
Notes: How to Can Beef Stew - The Prairie Homestead, The guidelines pack in a lot of room for people to make mistakes and still stay safe. Which is why the official guidelines don't let you cold
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