Pressure Canning Beef Stew. Boiling water to fill jars. Ladle hot stew into hot jars leaving a 1 inch headspace.
Cut meat into cubes or strips, if it isn't already. Spray a skillet with cooking spray or heat a small amount of fat or oil in it. (or if you live at altitude, remember to adjust to 15lbs of pressure accordingly.
Recipe adapted from so easy to preserve. Prepare weighted or dial gauge pressure canner, jars, and lids. The flavor of this beef stew is really, really good, and searing the meat produced a fond that added to the richness of the broth.
(or if you live at altitude, remember to adjust to 15lbs of pressure accordingly.) to serve: Use your favorite vegetables along with beef chunks and have a supply of these. (you can find this info in the ball blue book).
Beef stew must be canned using a pressure canner, because it heats the food in the jar to such a high temperature it “kills off” any harmful bacteria and toxins that might be. Once it is done pressure canning, turn off the heat and allow the pressure canner to completely drop to 0 lbs sq in. This recipe is both economical and better tasting than anything found on a grocery store shelf.
If you just had veggies in your stew, you would process quart jars for 1 hour and 25 minutes at 10 lbs pressure, but since you’ve added meat you’ll need to increase your time to 1 hour and 30 minutes at the same pounds of pressure. 5 pounds beef stew meat, fat trimmed off. If you didn't do it earlier, wash each jar and lid in warm soapy water.
Before today i had only doing water bath canning, pressure canning seemed a bit intimidating. Add salt, pepper and garlic. Even with a pressure cooker, stewing beef can take quite a while to cook properly.
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