Preserving the Essence of Home: Canning Beef Stew, Soup, Noodles, and Caramelized Onions for Flavorful Delights All Year Long
Preserving the flavors of homemade goodness is a cherished tradition that brings families together.
In this heartwarming tale, a mother and daughter duo embark on a canning adventure, capturing the essence of comforting meals to be enjoyed throughout the year. From hearty beef stew to soul-warming soup, flavorful beefy noodles, and caramelized onions, this article shares their journey and provides you with the recipes to recreate these deliciously preserved delights in your own kitchen.
Canning Recipes:
1. Beef Stew:
Ingredients:
- - 4 pounds beef stew meat, cut into bite-sized pieces
- - 4 cups beef broth
- - 4 cups diced potatoes
- - 2 cups sliced carrots
- - 2 cups chopped onions
- - 2 cups sliced celery
- - 4 cloves garlic, minced
- - 2 bay leaves
- - 2 teaspoons dried thyme
- - Salt and pepper to taste
Instructions:
1. In a large pot, brown the beef stew meat over medium heat until evenly seared.
2. Add the beef broth, potatoes, carrots, onions, celery, garlic, bay leaves, thyme, salt, and pepper to the pot. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat and simmer for 1-2 hours, or until the beef is tender and the flavors have melded.
4. Ladle the beef stew into sterilized canning jars, leaving about 1 inch of headspace. Wipe the jar rims clean and seal with sterilized lids and bands.
5. Process the jars in a pressure canner according to the manufacturer's instructions for beef stew. Typically, this involves processing at 10 pounds of pressure for 75 minutes for quart-sized jars.
6. Once processed, carefully remove the jars from the canner and place them on a towel-lined surface. Allow them to cool completely before storing in a cool, dark place.
2. Beef and Barley Soup:
Ingredients:
- - 4 pounds beef chuck roast, cut into bite-sized pieces
- - 8 cups beef broth
- - 2 cups diced onions
- - 2 cups sliced carrots
- - 2 cups sliced celery
- - 1 cup pearl barley
- - 4 cloves garlic, minced
- - 2 bay leaves
- - 2 teaspoons dried thyme
- - Salt and pepper to taste
Instructions:
1. In a large pot, brown the beef chuck roast over medium heat until evenly seared.
2. Add the beef broth, onions, carrots, celery, pearl barley, garlic, bay leaves, thyme, salt, and pepper to the pot. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat and simmer for 1-2 hours, or until the beef is tender and the flavors have melded.
4. Ladle the beef and barley soup into sterilized canning jars, leaving about 1 inch of headspace. Wipe the jar rims clean and seal with sterilized lids and bands.
5. Process the jars in a pressure canner according to the manufacturer's instructions for beef and barley soup. Typically, this involves processing at 10 pounds of pressure for 75 minutes for quart-sized jars.
6. Once processed, carefully remove the jars from the canner and place them on a towel-lined surface. Allow them to cool completely before storing in a cool, dark place.
3. Beefy Noodles:
Ingredients:
- - 12 cups cooked egg noodles
- - 4 cups cooked and shredded beef (such as leftover beef stew or roast beef)
- - 4 cups beef broth
- - 4 tablespoons butter
- - Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the cooked and shredded beef to the pot and stir for a few minutes to heat through.
3. Pour in the beef broth and bring to a simmer.
4. Add the cooked egg noodles to the pot and toss to coat them in the beef broth and butter mixture.
5. Season with salt and pepper to taste.
6. Ladle the beefy noodles into sterilized canning jars, leaving about 1 inch of headspace. Wipe the jar rims clean and seal with sterilized lids and bands.
7. Process the jars in a pressure canner according to the manufacturer's instructions for noodles. Typically, this involves processing at 10 pounds of pressure for 30 minutes for quart-sized jars.
8. Once processed, carefully remove the jars from the canner and place them on a towel-lined surface. Allow them to cool completely before storing in a cool, dark place.
4. Caramelized Onions:
Ingredients:
- - 12 large onions, thinly sliced
- - 4 tablespoons butter
- - 4 tablespoons olive oil
- - 2 teaspoons salt
- - 2 teaspoons granulated sugar
Instructions:
1. In a large skillet orsaucepan, melt the butter and olive oil over medium heat.
2. Add the thinly sliced onions to the pan and stir to coat them in the butter and oil mixture.
3. Cook the onions over low heat, stirring occasionally, for about 45 minutes to 1 hour, or until they turn a deep golden brown color and become caramelized.
4. Sprinkle the salt and sugar over the caramelized onions and stir well to combine.
5. Let the caramelized onions cool slightly before transferring them to sterilized canning jars.
6. Pack the caramelized onions into the jars, leaving about 1/2 inch of headspace. Wipe the jar rims clean and seal with sterilized lids and bands.
7. Process the jars in a water bath canner according to the manufacturer's instructions for onions. Typically, this involves processing for 10 minutes for pint-sized jars.
8. Once processed, carefully remove the jars from the canner and place them on a towel-lined surface. Allow them to cool completely before storing in a cool, dark place.
Canning is a labor of love that allows us to savor the flavors of homemade goodness long after the cooking process is over.
By canning beef stew, soup, beefy noodles, and caramelized onions, you can enjoy the comforting taste of these dishes throughout the year, preserving cherished family traditions and creating a stockpile of delicious meals ready to be enjoyed at any time. So, gather your ingredients, embrace the joy of canning, and fill your pantry with these delightful creations that will warm your soul and bring a taste of home to every meal.
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