It’s the middle of Summer, yet I find myself mentally preparing for the Oregon Fall and Winter ahead. I decided to get a jump on the cold, rainy weather and get some canned goods ready. Here’s how to can beef stew with vegetables…jars of yummy stew… now in our pantry!
I only wanted to can a small batch of beef stew, so I cut the original recipe in my Ball Canning book in half, but added canned tomatoes, canned green beans, minced garlic, dried oregano and beef bouillon to the recipe, which added additional vegetables and flavor. If you have the ability to process large quantities of jars, then by all means… double the recipe (below)! I have a smaller sized pressure canner, so the half recipe works well for my purposes!
If you love Beef Stew, but don’t enjoy canning, I would recommend checking out the Classic Beef Stew recipe on my blog, where the stew is BAKED slowly, and comes out thick, tender, and delicious! Check it out… it’s fabulous (and your home will smell so goooood!)!
The stew MUST be canned in a pressure canner, but the preparation for canning this stew was fairly easy! Here’s what you do: While you are preparing your canner, jars and lids (according to manufacturer and USDA guidelines), begin by browning beef cubes in one Tablespoon of hot oil. You may need to brown the beef in batches, depending on the quantity of stew you are preparing.
Place browned beef into a large stainless steel pot. Add potatoes, carrots, onions, diced canned tomatoes, celery, garlic, and spices. Stir to combine.
Add 1 large beef bouillon cube to water (crumble it in with your fingers). Add one can green beans. Add boiling water to completely cover meat and vegetables. Stir to combine. Bring mixture to a boil, while stirring frequently.
Ladle the prepared stew into hot canning jars. Leave 1 inch headspace per jar. Remove air bubbles from jars. If needed, adjust the headspace in each jar, by adding or removing stew. Carefully wipe each rim with moistened paper towel to remove any moisture or grease, to ensure a good seal. Place hot flat lid onto each jar, add, then tighten down screwband to fingertip tight.
Place hot jars into water in pressure canner (prepared per manufacturer guidelines). Lock the lid, and turn up the heat to medium-high. Once it is boiling, let the steam vent from canner for 10 minutes, then close vent. Continue heating until you reach 10 pounds pressure. Pint jars are processed for 75 minutes, and Quart jars for 90 minutes.
When processing time is completed, turn off heat. Let the pressure in canner return to zero naturally. Once pressure returns to zero, wait a couple minutes, then carefully remove the vent cover. Wait a minute or so, then carefully remove the canner lid. Wait 10 more minutes, then remove hot jars to a dish towel on the counter. (Do not place boiling hot jars directly on counter- they might crack from temperature variance!). Let jars cool completely, check for proper seal, label, then store in pantry.
As you can see, I had a very busy day canning, but it felt good to get some Beef Stew, Split Pea and Ham Soup, and a few jars of Rhubarb-Orange Marmalade (from our garden rhubarb) made and into our pantry! It will be great to have these ready to go on those rainy Oregon days I KNOW will be here sooner, rather than later!
Recipe Adapted From: The book called “Ball Complete Book of Home Preserving”, Published 2012, Robert Rose, Inc., page 407.
- 1 Tablespoon vegetable oil
- 2½ pounds stewing beef, cut into 1½ inch cubes
- 6 cups potatoes, peeled and cubed
- 4 cups carrots, peeled and sliced
- 1½ cups chopped celery
- 1½ cups chopped onions
- 2 cans (11.5 ounce each) diced tomatoes
- 1 can green beans (11.5 ounce)
- 1 beef bouillon cube (large)
- 2½ teaspoons salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1½ teaspoon minced garlic
- Boiling water (enough to cover)
- 2½ teaspoons salt
- Prepare pressure canner, canning jars and lids, according to manufacturer instructions and general canning guidelines.
- Heat oil in large skillet (or very large saucepan) on medium-high. Brown the beef cubes (work in batches, if necessary). Only add additional oil if absolutely necessary.
- Place the browned beef into a very large saucepan; add potatoes, celery, carrots, onions, canned tomatoes, green beans, beef bouillon cube, and remaining spices. Stir to combine. Add boiling water to completely cover the ingredients. Bring the stew to a boil, while continuing to stir.
- Ladle the hot stew into hot canning jars. Be sure to leave a 1 inch headspace. Remove the air bubbles from each jar, then adjust the headspace by adding or removing stew, as necessary. Wipe the rims of each jar very well with a wet paper towel, to remove any trace of food or liquid. Place a heated flat lid on top, then screw the band down until it is fingertip tight.
- Carefully place the jars into prepared pressure canner. Lock the lid, then turn heat to medium high heat. Once it boils, vent the steam for 10 minutes, then close the vent. Continue to heat until canner reaches 10 pounds pressure. Process Quart jars for 90 minutes (If using pint jars, they need to be processed for 75 minutes).
- Once processing is completed, turn the heat off. Let the pressure return to zero naturally. Wait a few more minutes after if reaches zero, then open the vent cover. Remove the canner lid carefully (away from you). Let sit uncovered for 10 minutes, then carefully remove boiling hot jars to a dish towel. (Don't place boiling hot jars directly on counter as they might crack from temperature variance). Let jars cool completely, label and store in pantry.
Quart jars = 1 inch headspace. 90 minutes at 10# pressure = 5 jars