Canning Beef Stew Food

BEEF STEW - CANNING

Beef Stew - Canning image

This is a simple beef stew recipe that was created when I realized that I have bad stomach problems. I am in the process of creating recipes that anyone can eat that still taste good to everyone else too. This is the first of many...

Provided by pcaudill

Categories Stew

Time 2h10m

Yield 4 pints

Number Of Ingredients 12

Ingredients

2 lbs chuck, cut into 1 in cubes
3 medium russet potatoes
3 medium carrots
1/2 cup coarsely chopped onion
1/4 cup chopped celery
1/2 teaspoon sea salt
1/8 inch sliver garlic
1/4 teaspoon fresh ground black pepper
1/4 cup boiling beef broth
1 tablespoon corn
1 tablespoon peas
1 tablespoon green beans

Steps:

Chop all veggies except celery to uniform size, about one inch or so.
Add all of the first ingredients to jars leaving 1 inch of headroom.
Add salt, pepper and garlic sliver to each pint jar then add the remaining corn, peas and green beans, the last is the boiling beef broth.
I didn't leave the 1 inch of head space to each jar and they came out fine. Don't worry about the small amount of liquid. When the veggies cook they will produce plenty.
Process for 60 min at 10 psi.

Nutrition Facts : Calories 736, Fat 44.8, SaturatedFat 18, Cholesterol 156.5, Sodium 507.8, Carbohydrate 35.7, Fiber 5.5, Sugar 4.5, Protein 46

BEEF STEW

Beef stew image

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

Categories Soup

Time 2h30m

Number Of Ingredients 10

Ingredients

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))

Steps:

Wash and peel the potatoes. Wash again, then dice. Put in a large pot.
Wash, peel, wash again, then slice the carrots. Add to the large pot.
Wash the celery, slice. Add to the large pot.
Wash, peel, chop the onions coarsely. Add to the large pot.
Cut the beef into 4 cm (1 1/2 inch) cubes. Set aside.
Heat the vegetable oil in a frying pan. Add the stewing beef in batches, brown it, add to the large pot.
Add all remaining ingredients to the pot.
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).
Bring to a boil.
Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
Ladle mixture evenly into hot jars. Should you need more liquid, use boiling water from a kettle.
Leave 3 cm (1 inch) headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
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)
Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition Facts : ServingSize 2 g, Calories 406 kcal, Carbohydrate 35.9 g, Protein 45.5 g, Fat 8.2 g, SaturatedFat 2.7 g, Cholesterol 99 mg, Sodium 419 mg, Fiber 6.1 g, Sugar 6.4 g

HOME CANNED OLD- FASHION BEEF STEW

Home Canned Old- Fashion Beef Stew image

Make and share this Home Canned Old- Fashion Beef Stew recipe from Food.com.

Provided by michEgan

Categories Stew

Time 2h

Yield 8 pints

Number Of Ingredients 13

Ingredients

2 1/2 lbs beef stew meat, cut into 1 inch cubes
1/4 cup shortening
2 cups water
5 cups carrots, slices
5 cups peeled potatoes
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
1 tablespoon salt
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/4 cup flour
1/2 cup cold water

Steps:

In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
Makes 8 pints.

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