🥩 Hearty Goulash in a Jar
Paprika-Rich Flavor – From the Ball Blue Book
📌 In This Article
⚠️ Important Safety Information
⚠️ Read This Before You Start
This recipe is from the Ball Blue Book of Canning. Follow it exactly for safety.
Key Safety Rules:
- Use a pressure canner – never water bath
- Do not add thickeners before canning
- Leave 1 inch headspace – critical for proper sealing
- Process for full time – 75 min (pints) or 90 min (quarts)
- Adjust pressure for altitude – see chart below
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
🥩 The Goulash Story
"This pressure canned goulash delivers deep, paprika-rich flavor in every jar. The beef is browned and slow-simmered with vegetables and a classic spice blend." 🥩✨
Goulash is a classic Hungarian dish that has been warming hearts for generations. This recipe from the Ball Blue Book captures the rich, paprika-infused flavor in a shelf-stable meal that's ready when you are.
💬 The secret: "Hungarian paprika is the most traditional choice. Spanish paprika works as a substitute."
📦 Ingredients – For 4 Pints or 2 Quarts
From the Ball Blue Book
- 🥩 4 lbs stewing beef – chuck or round, cut into 2-inch cubes
- 🧂 2-4 tbsp vegetable oil – for browning
- 🧅 6 stalks celery – halved lengthwise
- 🥕 4 large carrots – peeled and halved lengthwise
- 🧅 3 medium onions – peeled and halved root-end intact
- 🌶️ 3 tbsp paprika – Hungarian preferred
- 🧂 1 tbsp salt
- 🌿 2 tsp mustard powder
- 🌶️ 20 whole peppercorns
- 🌿 3 whole bay leaves
- 🌿 2 tsp caraway seeds – optional
- 💧 4 cups water
- 🍎 ¼ cup vinegar – any type
📝 Step-by-Step Instructions
Step 1 – Prep the Ingredients
- Wash and halve celery stalks, peel and halve carrots, and halve onions root-end intact.
- Bundle peppercorns, bay leaves, and caraway seeds in cheesecloth to make a spice bag.
💡 Pro tip: "The vegetables are traditionally removed after cooking as they are there to build flavor in the broth. However, keeping them in the jars is permitted under the University of Alaska Cooperative Extension Hearty Soups Protocol."
Step 2 – Season and Brown the Meat
- Combine paprika, salt, and mustard powder in a small bowl.
- Toss meat cubes with the spice mix in batches until evenly coated.
- Brown the meat in batches in hot oil, adding more as needed.
Step 3 – Simmer
- Transfer browned meat to a large pot with the prepared vegetables.
- Deglaze the frying pan with water, scraping up browned bits, and pour into the pot.
- Add spice bag and vinegar. Bring to a boil, then reduce heat and simmer covered for about 1 hour until meat is just tender but not falling apart.
Step 4 – Fill Jars
- Remove the spice bag. Remove and discard the vegetables, or leave them in if following the Hearty Soups Protocol.
- Ladle hot goulash into prepared jars, making sure each jar has a good balance of meat and broth.
- Top with boiling water if needed. Leave 1 inch headspace.
Step 5 – Seal and Process
- Remove air bubbles, wipe rims, and apply lids (fingertip-tight).
- Pressure can at 10-11 psi:
- Pints: 75 minutes
- Quarts: 90 minutes
- Let pressure drop naturally.
- Cool 12-24 hours. Check seals.
💡 Pro tip: "Hungarian paprika is the most traditional choice. Spanish paprika works as a substitute. The vinegar acidity level does not affect canning safety in a pressure canned recipe."
📈 Altitude Adjustments
Weighted-Gauge Canner: 0-1,000 ft = 10 psi; Above 1,000 ft = 15 psi
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
💡 Pro Tips for Perfect Goulash
- 🌶️ Use Hungarian paprika: It's the most traditional and delivers the best flavor.
- 🥩 Brown meat in batches: Overcrowding will steam the meat instead of browning it.
- 🧅 Vegetables build flavor: Even if you discard them, they add depth to the broth.
- 🌿 Make a spice bag: It makes removing the spices easy before jarring.
- 🍽️ Serve with: Egg noodles, potatoes, or crusty bread.
❓ Frequently Asked Questions
❓ Can I use venison or elk instead of beef?
Yes – venison, bison, elk, or other game meats can be used.
❓ Can I water bath can this?
No – beef is low-acid and MUST be pressure canned.
❓ Why do I need a spice bag?
It makes removing the spices easy before jarring the goulash.
❓ How long does it last?
18 months in a cool, dark pantry.
❓ Can I add other vegetables?
Yes – peas or bell peppers can be swapped in.
📄 Printable Recipe Card
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║ HEARTY GOULASH IN A JAR ║
║ Paprika-Rich Flavor – From the Ball Blue Book ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 4 pints or 2 quarts | PROCESS: 75-90 min
INGREDIENTS:
- 4 lbs stewing beef (2" cubes)
- 2-4 tbsp vegetable oil
- 6 stalks celery (halved)
- 4 large carrots (halved)
- 3 medium onions (halved)
- 3 tbsp Hungarian paprika
- 1 tbsp salt
- 2 tsp mustard powder
- 20 whole peppercorns
- 3 bay leaves
- 2 tsp caraway seeds (optional)
- 4 cups water
- ¼ cup vinegar
INSTRUCTIONS:
1. Make a spice bag with peppercorns, bay leaves, caraway.
2. Season meat with paprika, salt, mustard. Brown in oil.
3. Simmer with vegetables, spice bag, water, vinegar 1 hour.
4. Remove spice bag. Jar with 1" headspace.
5. Process: pints 75 min, quarts 90 min at 10-11 psi.
6. Let pressure drop naturally. Cool 12-24 hours.
STORAGE: 18 months (cool, dark place).
"This pressure canned goulash delivers deep, paprika-rich flavor in every jar." 🥩✨
© CanningRebels — Hearty Goulash in a Jar
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