Beef Stew with Vegetables Pressure Canning Recipe
02. March 2022Our friend and guest blogger Chez LaRae worked up this hearty Beef Stew with Vegetables pressure canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor and recipe developer. See LaRae's other recipe guest blog posts.
Make a batch of hearty beef stew and pressure can it for an easy and delicious meal any time of the day. To serve, heat and add a little roux to thicken and add a handful of frozen peas, if desired. We also like to serve over wide egg noodles and with crusty bread and butter.
Our rustic Custom Kraft Flavor Adventures rectangle canning labels are a perfect match for this beef stew or any other world class canned good you put up. Add your name, food, and contents to the custom label for gift giving your goodies.
Pressure Canning Beef Stew with Vegetables
Recipe was adapted from “Ball Complete Book of Home Preserving” & used by permission ©2022 Chez LaRae
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NOTE: You must use a pressure canner for this recipe. You cannot use a boiling water canner or a pressure cooker. I bought my 23-quart Presto pressure canner for around $100 and it has been a wonderful, reliable workhorse for many years.
Preservation method: Pressure canning
Difficulty level: Intermediate to experienced
Yield: Makes about about 14 pint jars or 7 quart jars (Jar yield may vary depending on how you cut vegetables and pack jars)
Processing Time: Pint jars 75 minutes. Quart jars 90 minutes.
- Small amount of vegetable oil
- 5 pounds boneless beef chuck eye roast, trimmed of excess fat and cut into 1” cubes
- 12 cups (about 3 ½ lbs) Yukon Gold potatoes, peeled and cut into 1” cubes
- 8 cups (about 12) carrots, peeled and sliced
- 3 cups (about 6 ribs) celery, sliced
- 3 cups onions, chopped
- 4 tsp salt, *see note
- 1 tsp freshly ground black pepper
- 1 tsp dried thyme
- 4 cups unsalted beef broth, *see note
NOTES: The original Ball canning recipe calls for water, with no measurements listed. We used unsalted beef broth instead of water. If you use salted broth, you may want to adjust or omit the salt called for in the recipe. You can always adjust the seasonings after opening the jar. Ball says to just cover the beef and vegetables with liquid, so the amount of liquid used may vary some. So you can start with 8 cups of broth and add additional broth or water if needed.
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Prepare pressure canner, jars, and lids according to the manufacturer’s instructions. For this recipe, the jars must be heated prior to filling them. Place rack in the pressure canner and place jars on the rack. Fill jars halfway with water and add the recommended amount of water to the canner. Bring water to a simmer over medium heat and maintain the simmer until you are ready to use the jars.
Cut beef chuck eye roast into 1” cubes. Trim off any excess fat.
In a large Dutch oven or pot, heat a small amount of oil over medium heat. Working in batches, brown beef, adding additional oil if needed, a small amount at a time. The less oil used, the better. When all beef is browned, return any beef from previous batches to the Dutch oven or pot and add potatoes, carrots, celery, onions, salt, pepper, and thyme. Cover with beef broth and add extra water if needed to cover the beef and the other ingredients. Bring to a boil, stirring frequently. This step is not to cook the beef and vegetables, but simply get everything heated through.
Ladle hot stew into the hot jars leaving 1” headspace. Remove air bubbles with a skewer and readjust headspace if necessary. You may need to add extra boilng water if you run out of broth. Wipe the rim of the jars with a moistened towel to ensure there is no debris on the rims. Center hot lids on jars and screw bands down until fingertip tight.
Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 pounds of pressure with a weighted gauge or 11 pounds with a dial gauge. Adjust for altitude if needed, see chart. Process pint jars for 75 minutes. If using quart jars, process for 90 minutes.
Altitude
Living at a higher altitude affects home canning recipes, just as it does baking recipes. Many people are unaware that they live at a high altitude. If you live at a high altitude, you’ll need to increase either your processing time or processing pressure. Most canning recipes state this info for elevations of 0 to 1,000 feet above sea level. If you aren’t sure what your elevation is, get more info from the National Center for Food Preservation or call your local extension office if unsure.
Turn off heat. Let pressure return to zero naturally. Wait 5 minutes longer, then open vent. Remove the canner lid. Wait 10 minutes, then remove jars and place onto a thick towel to cool.
Let prepared jars stand at room temperature for 12-24 hours. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.
Wipe jars and affix CanningCrafts’ Flavor Adventure canning labels. Store unopened jars in a cool, dry place for up to 1 year.
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Comments (1)
I wish I could find ladies in my area that are seasoned canners so to teach a class