Home Canned Beef Stew

#homecanning #beefstew #pressurecanning

Easy to follow recipe from Ball. Perfect for beginners and a great staple to have on your shelf.

Recipe Source: https://www.freshpreserving.com/blog?cid=easy-beef-stew-pressure-canning

Full Recipe
4 to 5 lb beef stew meat, cut into 1 1/2-inch cubes
1 Tbsp vegetable oil
12 cups cubed and peeled potatoes (about 12 medium)
8 cups sliced carrots (about 16 small)
3 cups chopped celery (about 5 stalks)
3 cups chopped onion (about 4 small)
1-1/2 Tbsp salt
1 tsp thyme
1/2 tsp pepper
Water
7 Ball® (32 oz) quart or 14 (16 oz) pint glass preserving jars with lids and bands

Half Recipe
2 to 2-1/2 lb beef stew meat, cut into 1 1/2-inch cubes
1-1/2 tsp vegetable oil
6 cups cubed and peeled potatoes (about 6 medium)
4 cups sliced carrots (about 8 small)
1-1/2 cups chopped celery (about 3 stalks)
1-1/2 cups chopped onion (about 2 small)
3/4 tsp salt (I used 1 t. seasoned Salt)
1/2 tsp thyme (I used 1 t. and 1 t. dried parsley flakes)
1/4 tsp pepper
Water

3 Ball® (32 oz) quart or 7 (16 oz) pint glass preserving jars with lids and bands
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing.

Fill hot jars with hot stew to 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.

Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15

This recipe CANNOT be safely water bath or steam canned.

Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.

This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.

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Enjoy!
xo~Carol

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