How to Can Homemade Beef Stew
This post contains affiliate links that help support this site. Thank you for supporting Creative Homemaking.
If you are new to pressure canning, beef stew is one of the easiest things for you to learn how to can.
New to pressure canning and want to be walked through the pressure canning process step by step? Check out my video based canning courses and learn how to can beef stew and more than 60 other pressure canning and boiling water canning recipes.
A lot of recipes require a lot of preparation and cooking prior to canning, but for this recipe you put all of the ingredients in the jar raw (even the meat!), and then all of the ingredients are cooked in the jars during the pressure canning process.
If you have never eaten meat cooked in a pressure canner before, it is amazing! It's very tender and FULL of flavor.
- Roast or stew meat
- Beef bouillon
You don't have to use exact measurements for this recipe. One 3-lb. chuck roast will be enough meat for about 6 quarts of beef stew. For 6 quarts you will also need approximately 2 large onions, 6 stalks of celery, approximately 1 carrot per jar, and 1-2 potatoes per jar.
Sterilize your canning jars and start heating up the water in your pressure canner. Don't have a pressure canner yet? I recommend this pressure canner.
Prepare the beef bouillon by adding about 4 tbsp. of bouillon powder to 12 cups water (you need about 2 c. per quart jar). Heat to boiling.
Chop carrots, celery, and onions. Peel and chop potatoes.
Place 1 tsp. salt into each sterilized jar. Layer beef, potatoes, carrots, onions, and celery in canning jars. Add bouillon, leaving 1 inch head space.
Wipe rims of jars with damp paper towel. Place rings and lids on jars.
Process jars in pressure canner at 10 pounds pressure for 70 minutes for pints or 90 minutes for quarts.
After the pressure has been completely released from the canner, remove the lid from the canner. Remove jars from canner and place on a towel on the kitchen counter to cool. Make sure lids are sealed before storing in the pantry. Sealed jars can be safely stored 1-2 years.
To serve, you can eat as-is or to thicken the stew, remove some of the liquid from the stew, add a couple tablespoons of cornstarch, stir, then add back to stew to thicken it (the cornstarch is added after canning because cornstarch is not safe to can).
Copyright 2017, Creative Homemaking, LLC. This article may not be reprinted.
Follow my Favorite Recipes and Canning and Preserving boards on Pinterest.
Related article: How to Can Bean and Ham Soup
Related article: How to Can Chili
Comment on this article or submit your tip to CreativeHomemaking.com.
Click here for a printer friendly version of this page.
Recommend this article to a friend.
Search our article archives.
Click here to subscribe to our weekly newsletter.