Easy Beef Stew- Pressure Canning

Images

Preserving Method: Pressure Canning

  • 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
  • 1/2 tsp thyme
  • 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.

  1. PREPARE pressure canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. BROWN meat in oil in a large saucepot. Add vegetables and seasonings to browned meat. Cover with boiling water. Bring stew to a boil. Remove from heat.
  3. LADLE hot stew into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Beef Stew Recipe | Easy Beef Stew Recipe - Ball® Fresh Preserving is rated 4.8 out of 5 by 13.
Rated 2 out of 5 by from Beef stew recipe I got 10 qts from recipe Need 8 cups less product
Date published: 2017-09-28
Rated 5 out of 5 by from Looks delish! Three questions: Can tomato juice be added to this recipe and can you use browned hamburger meat instead of stew meat? I also make a vegetable hamburger soup with a lot more veggies in it like onion, peas, carrots, potatoes, butter beans, tomato juice and I add some of my Cherokee Relish I make ever few years can this be canned the same way? I'm new at pressure canning thank you.
Date published: 2017-05-18
Rated 5 out of 5 by from Thicker liquid I like the liquid in my stew thicker than soup; can flour be added prior to canning as a thickening agent?
Date published: 2016-10-23
Rated 5 out of 5 by from Delicious! I made two batches of this last fall and it's been gone for a while so I am making 7 more quarts today. 7 meals - one mess and this recipe converts to vegetable soup easily and is ready as quickly as just heat and eat. Thanks for posting this and the directions are also very easy! Happy canning, Kathy
Date published: 2016-05-18
Rated 5 out of 5 by from excellent I made this stew last year and I am already out!! I am making a double batch this weekend. this is my favorite recipe.
Date published: 2016-04-07
Rated 5 out of 5 by from Yummy Vegetable Beef Stew It was a good day (1/11/16) to make some Vegetable Beef Stew and can some. This stew is very yummy. We are looking forward to eating some in the next cold months.
Date published: 2016-01-12
Rated 5 out of 5 by from Beef Stew This is the recipe I always use. Same wonderful results every time.
Date published: 2015-11-15
Rated 5 out of 5 by from Do I need to pressure different with altititude Is the 10 lbs of pressure for all altitudes? I am at 3000 ft.
Date published: 2015-10-04
  • y_2017, m_11, d_15, h_20
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_13
  • loc_en_US, sid_br1068, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_ball-jars