🥩 A Canning Marathon
60 Jars of Beef Stew, Soup, Noodles & Caramelized Onions – A Weekend of Love
📌 In This Article
🥩 The Canning Marathon Story
"My daughter and I canned 24 beef stew, 12 beef and barley soup, 12 beefy noodles, and 12 jars of caramelized onions – oh my gosh, the onions probably won't even make it to storage, those things are so addictive!!!" 🥩🧅✨
Some weekends are made for canning. This one was a marathon – a mother-daughter team tackling 60 jars of comfort food. Four different recipes, one incredible pantry stockpile. The beef stew is rich and hearty, the beef and barley soup is warming and filling, the beefy noodles are pure comfort in a jar, and the caramelized onions… well, they're so good they might not make it to the pantry shelf.
This is what canning is all about – family, food, and the satisfaction of seeing a shelf full of homemade meals ready for any night of the week.
💬 A canning tradition: "My daughter and I canned..." – passing down the skills to the next generation.
⚠️ Important Safety Information
⚠️ Read This Before You Start
All these recipes MUST be pressure canned. They contain meat, beans, and low-acid vegetables that require a pressure canner to reach 240°F and safely eliminate botulism spores. Never use a water bath canner for these recipes.
Key Safety Rules:
- Use a pressure canner – never water bath
- Leave 1 inch headspace – critical for proper sealing
- Do not add thickeners – no flour, cornstarch, pasta, or dairy before canning
- Fill jars halfway with solids – the rest should be broth for even heat penetration
- Process for full time – 75 minutes for pints, 90 minutes for quarts
- Adjust pressure for altitude – see chart below
- Use low-sodium broth – you can always add salt when reheating
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
📈 Pressure Settings
Dial-Gauge Canner:
- 0-2,000 ft = 11 psi
- 2,001-4,000 ft = 12 psi
- 4,001-6,000 ft = 13 psi
- 6,001-8,000 ft = 14 psi
Weighted-Gauge Canner:
- 0-1,000 ft = 10 psi
- Above 1,000 ft = 15 psi
🍲 Classic Beef Stew – 24 Quarts
YIELD: 24 quarts | PROCESS: 90 min | FLAVOR: Hearty · Rich · Comforting
"The classic beef stew – tender beef, potatoes, carrots, and a rich savory broth." 🍲✨
📦 Ingredients – For 24 Quarts
- 🥩 12 lbs beef chuck – cut into 1-inch cubes
- 🧅 8 cups chopped onions – about 8 large
- 🥕 12 cups sliced carrots – about 12 large
- 🥔 12 cups cubed potatoes – about 12 medium
- 🥬 8 cups chopped celery – about 10 stalks
- 🧄 12 cloves garlic – minced
- 🥫 6 quarts beef broth – low-sodium
- 🧂 Seasonings: Salt, pepper, thyme, bay leaves – to taste
📝 Step-by-Step Instructions
Step 1 – Brown the Meat
- In large batches, brown the beef in a skillet over medium-high heat.
- Set aside browned meat.
💡 Pro Tip
"Browning the meat adds incredible depth of flavor – don't skip this step!"
Step 2 – Sauté Vegetables
- In a large stockpot, sauté onions, garlic, carrots, and celery until softened.
- Add the beef back to the pot.
Step 3 – Add Broth and Season
- Add beef broth, potatoes, and seasonings.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Do not overcook vegetables – they'll finish during processing.
Step 4 – Pack and Process
- Fill quart jars halfway with solids. Add hot broth to 1" headspace.
- Remove bubbles, wipe rims, apply lids (fingertip-tight).
- Pressure can at 10-11 psi for 90 minutes.
- Let pressure drop naturally. Cool 12-24 hours. Check seals.
💡 Pro tip: "Use low-sodium broth – you can always add salt when reheating."
🌾 Beef & Barley Soup – 12 Quarts
YIELD: 12 quarts | PROCESS: 90 min | FLAVOR: Hearty · Earthy · Warming
"A hearty, warming soup with tender beef and nutty barley – perfect for cold winter nights." 🌾✨
📦 Ingredients – For 12 Quarts
- 🥩 6 lbs beef chuck – cut into 1-inch cubes
- 🧅 4 cups chopped onions
- 🥕 6 cups sliced carrots
- 🥬 4 cups chopped celery
- 🌾 3 cups pearl barley – uncooked
- 🧄 6 cloves garlic – minced
- 🥫 3 quarts beef broth
- 🧂 Seasonings: Salt, pepper, thyme, bay leaves – to taste
📝 Step-by-Step Instructions
Step 1 – Brown the Meat
- Brown beef in batches. Set aside.
Step 2 – Sauté and Combine
- Sauté onions, garlic, carrots, and celery.
- Add beef, barley, broth, and seasonings.
- Bring to a boil, reduce heat, and simmer 20 minutes.
⚠️ Important: "Barley expands significantly – don't add too much!"
Step 3 – Pack and Process
- Fill quart jars halfway with solids. Add hot broth to 1" headspace.
- Remove bubbles, wipe rims, apply lids.
- Pressure can at 10-11 psi for 90 minutes.
- Let pressure drop naturally. Cool 12-24 hours. Check seals.
💡 Pro tip: "Barley will absorb liquid during processing – it's normal!"
🍝 Beefy Noodles – 12 Quarts
YIELD: 12 quarts | PROCESS: 90 min | FLAVOR: Rich · Savory · Comforting
"A savory beef mixture with tender noodles – a complete meal in a jar." 🍝✨
📦 Ingredients – For 12 Quarts
- 🥩 6 lbs ground beef – browned
- 🧅 4 cups chopped onions
- 🧄 6 cloves garlic – minced
- 🥫 6 cups beef broth
- 🍅 3 cups tomato sauce
- 🧂 Seasonings: Salt, pepper, oregano, basil – to taste
- 🍝 Noodles – ADD WHEN REHEATING, NOT BEFORE CANNING
📝 Step-by-Step Instructions
Step 1 – Brown the Meat
- Brown ground beef with onions and garlic. Drain grease.
💡 Pro Tip
"Do NOT add noodles before canning – they become mushy. Add fresh noodles when reheating."
Step 2 – Combine and Simmer
- Add broth, tomato sauce, and seasonings to the meat.
- Simmer for 20 minutes.
Step 3 – Pack and Process
- Fill quart jars halfway with meat mixture. Add hot broth to 1" headspace.
- Remove bubbles, wipe rims, apply lids.
- Pressure can at 10-11 psi for 90 minutes.
- Let pressure drop naturally. Cool 12-24 hours. Check seals.
💡 Pro tip: "When reheating, add cooked noodles and heat through – it's like fresh-made!"
🧅 Caramelized Onions – 12 Half-Pint Jars
YIELD: 12 half-pint jars | PROCESS: 75 min | FLAVOR: Sweet · Savory · Addictive
"Oh my gosh, the onions probably won't even make it to storage, those things are so addictive!!!" 🧅✨
📦 Ingredients – For 12 Half-Pint Jars
- 🧅 15 lbs yellow onions – sliced thin
- 🧈 ¾ cup butter – for caramelizing
- 🧂 Salt – to taste
- 🫒 Olive oil – for cooking
- 🍷 Optional: Balsamic vinegar or beef broth for deglazing
📝 Step-by-Step Instructions
Step 1 – Caramelize the Onions
- In a large skillet or Dutch oven, melt butter and olive oil over medium heat.
- Add sliced onions and cook low and slow for 45-60 minutes, stirring occasionally.
- The onions will become deep golden brown and sweet.
💡 Pro Tip
"The key to caramelized onions is patience – low and slow is the way to go!"
Step 2 – Season and Pack
- Season with salt and optional deglaze with balsamic or broth.
- Pack hot onions into half-pint jars, leaving 1 inch headspace.
- No liquid is needed – the onions have enough natural moisture.
Step 3 – Process
- Wipe rims, apply lids (fingertip-tight).
- Pressure can at 10-11 psi for 75 minutes.
- Let pressure drop naturally. Cool 12-24 hours. Check seals.
💡 Pro tip: "These are perfect on burgers, sandwiches, or straight from the jar!"
💡 Pro Tips for a Successful Canning Marathon
- 📋 Plan ahead: Write out all your recipes and ingredient lists before you start.
- 🥫 Sterilize jars in batches: Keep them hot in the canner while you prepare the food.
- 👩👧 Team up: Canning is more fun with a partner – and faster too!
- ⏱️ Stagger your batches: Process one recipe at a time to keep things organized.
- 🧂 Season lightly: Flavors concentrate during canning – add more when reheating.
- 📝 Label everything: Include the recipe name and date.
💡 Pro tip: "The onions probably won't even make it to storage, those things are so addictive!!!"
❓ Frequently Asked Questions
❓ Can I water bath can these recipes?
No – all these recipes contain meat and MUST be pressure canned for safety.
❓ Why 90 minutes for quarts?
This is the recommended processing time for meat and vegetables in quart jars.
❓ Can I add noodles before canning?
No – noodles become mushy. Add fresh noodles when reheating.
❓ How long does canned beef stew last?
Properly sealed jars last up to 18 months in a cool, dark pantry.
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days.
❓ Can I use a different meat?
Yes – pork, venison, or chicken can be substituted.
❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or discoloration – discard immediately.
❓ Can I double these recipes?
Yes – just make sure your canner can handle the volume. Process in batches.
❓ How do I reheat canned soups?
Pour into a pot and heat gently, or microwave in a bowl.
❓ Can I add barley to the stew?
Yes – but add it to the soup recipe, not the stew, as it changes the consistency.
📄 Printable Recipe Cards
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║ 60 JARS OF COMFORT FOOD ║
║ Beef Stew, Barley Soup, Beefy Noodles & Caramelized Onions ║
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CLASSIC BEEF STEW (24 quarts):
- 12 lbs beef chuck (1" cubes)
- 8 cups onions, 12 cups carrots, 12 cups potatoes
- 8 cups celery, 12 cloves garlic
- 6 quarts beef broth
- Seasonings to taste
BEEF & BARLEY SOUP (12 quarts):
- 6 lbs beef chuck, 4 cups onions, 6 cups carrots
- 4 cups celery, 3 cups pearl barley
- 6 cloves garlic, 3 quarts beef broth
BEEFY NOODLES (12 quarts):
- 6 lbs ground beef, 4 cups onions, 6 cloves garlic
- 6 cups beef broth, 3 cups tomato sauce
- Noodles added when reheating
CARAMELIZED ONIONS (12 half-pints):
- 15 lbs yellow onions, ¾ cup butter
- Salt to taste
PRESSURE CANNING TIMES:
- Quarts: 90 minutes at 10-11 psi
- Pints: 75 minutes at 10-11 psi
"My daughter and I canned 60 jars in one weekend!" 🥩🧅✨
© CanningRebels — A Canning Marathon | 60 Jars of Beef Stew, Soup, Noodles & Caramelized Onions
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