Let’s can Beef Stew!

This is probably my most favorite way to move those tougher cuts of meat from freezer to shelf. Any cut that tastes best slow cooked or pressure cooked work great here. We’re talking beef, pork, chevon, venison, wild game, etc. Anything you like in a stew will taste delicious!

As with every meal-in-a-jar, you will can for the ingredient with the longest processing time, which will be the meat. You can use whatever veggies you like or have on hand to make this; make this recipe work for you! The only addition that would make the processing time change for this stew would be the addition of seafood and I really don’t think we want to do that! Bleh.

I raw pack everything, add my seasonings and spices, and top off with water or stock/broth to 1” headspace. Make sure to debubble well and top off with more liquid if needed.

I pressure can this for 90 minutes quarts and 75 minutes pint jars at my elevations recommended weight. <1000ft is 10# and >1000ft is 15# of pressure.

To use, I make a roux and strain the liquid and whisk into the roux to make a gravy. Once thickened, I dump the remaining contents of the jar into the pan and heat through. I serve with biscuits! This meal takes maybe 15 minutes start to finish and is oh so filling and delicious!

Jars of stew will keep for years as long as the seal is good. Lid companies normally say 18 months for their guarantee but I’ve kept them longer than that. I normally can up no more than 2 years worth of stew at a time, and that is still quite a bit, considering we eat this a few times a month!

***This post is completely informational. I am not telling anyone they have to can beef the way I can. I have always enjoyed seeing how other folks preserve their food and use my own common sense to say whether or not I’m comfortable or even like their method. My kitchen, my rules. I am not responsible for any mishaps that may occur in your kitchen as I cannot possibly control what you do and how you do it.***