🥩 Italian Beef Stew in a Jar
Whippoorwill Holler Inspired – A Flavorful Shelf-Stable Meal
📌 In This Article
🥩 The Italian Stew Story
"I got this recipe off Whippoorwill Holler. It is AMAZING. I have canned it multiple times. Serve on rice, mashed potatoes, noodles." 🥩✨
This Italian beef stew is a recipe that came from the Whippoorwill Holler YouTube channel. It's a pressure-canned meal that combines tender beef, tangy pepperoncini peppers, and Italian seasonings in a savory broth [citation:3]. The result is a shelf-stable stew that's perfect for quick dinners served over rice, mashed potatoes, or noodles [citation:3][citation:11].
I've made this recipe multiple times and it's always a hit. Below you'll find the original recipe from Whippoorwill Holler, along with my altered version that I've adjusted to my personal taste [citation:1].
💬 Why it works: "I followed her recipe but did add in the salt she suggested at the end of the video. Karl and both LOVED it. It will be so handy having this on the shelf for a quick supper."
⚠️ Important Safety Information
⚠️ Read This Before You Start
Beef stew is a low-acid food and MUST be pressure canned. Water bath canning is not safe for meat [citation:3][citation:4].
Key Safety Rules:
- Use a pressure canner – never water bath
- Trim fat from meat – excess fat can interfere with sealing [citation:3]
- Leave 1 inch headspace – critical for proper sealing [citation:3]
- Process for full time – 75 min (pints) or 90 min (quarts) at 10 pounds pressure [citation:3]
- Adjust for altitude – increase pressure at higher elevations [citation:3][citation:4]
- No thickeners before canning – add cornstarch or flour when reheating [citation:4]
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
📖 Whippoorwill Holler Original Recipe
For 7 Quart Jars
- 🥩 9 pounds stew meat or chuck roast – cut into chunks
- 🫑 1 large jar pepperoncini peppers – with juice
- 📦 2 packages Italian dressing seasoning mix
- 🥫 1 quart beef broth
- 🧄 Optional: Garlic cloves and onions
📝 Processing Instructions
- Quarts: 90 minutes at 10 pounds pressure
- Pints: 75 minutes at 10 pounds pressure
💡 Note: "Everything is at room temp including the canner."
✏️ My Altered Version – Per Pint Jar
Ingredients Per Pint Jar
- 🥩 1.5 lbs stew meat – trimmed of fat
- 🫑 12 pepperoncini peppers – plus 2 tablespoons of juice
- 🌿 3 teaspoons Italian seasoning mix – or 1 packet dry Italian dressing mix
- 🧄 2 cloves garlic – minced or whole
- 🌶️ ½ teaspoon black pepper
- 🥫 Beef broth – to fill
📝 Processing Instructions
- Headspace: 1 inch
- Pressure: 14 pounds pressure (for 7,000 feet elevation)
- Processing time: 90 minutes for quarts, 75 minutes for pints
💡 Note: "This is the recipe I have altered to my liking. (Per jar)"
📝 Step-by-Step Instructions
Step 1 – Prepare the Meat
- Trim all visible fat from the stew meat or chuck roast [citation:3].
- Cut into 1-inch cubes [citation:3][citation:4].
- Optional: For a hot pack, brown the meat in a skillet before canning. This helps the meat retain its shape [citation:1].
💡 Pro tip: "If you want meat to stay in the cube or chunk form, brown it a bit before putting it into the jars."
Step 2 – Prepare the Jars
- Wash jars, lids, and rings in hot, soapy water [citation:4].
- Keep jars hot until ready to fill.
- Everything should be at room temperature, including the canner [citation:3].
Step 3 – Layer the Ingredients
- In each pint jar, layer ingredients in this order [citation:3]:
- Add a pepperoncini pepper to the bottom
- Pack meat to about halfway, add more peppers
- Add 2 teaspoons of Italian seasoning mix
- Continue packing with meat
- Add 1 garlic clove near the top
- Add 2 tablespoons of pepperoncini juice to each jar [citation:3].
⚠️ Important: "Trim your meat of fat, the less fat is best."
Step 4 – Add Liquid
- Fill the jar with beef broth to 1 inch headspace [citation:3].
- Remove air bubbles with a non-metallic utensil.
- Add more broth if needed to maintain headspace.
Step 5 – Seal the Jars
- Wipe rims clean with a vinegar-soaked towel [citation:3].
- Apply lids and tighten to fingertip-tight [citation:3].
Step 6 – Pressure Can
- Place jars in the pressure canner with 2-3 inches of hot water [citation:4].
- Lock the lid and vent steam for 10 minutes [citation:4].
- Close the vent and bring to pressure:
- Weighted gauge: 10 psi (0-1,000 ft), 15 psi (above)
- Dial gauge: 11 psi (0-2,000 ft), adjust for altitude
- Process pints for 75 minutes, quarts for 90 minutes [citation:3][citation:4].
- Turn off heat and let pressure drop naturally [citation:4].
Step 7 – Cool and Check Seals
- Remove jars and place on a towel-lined counter.
- Let cool undisturbed for 12-24 hours [citation:4].
- Check seals – lids should be concave and not flex when pressed.
💡 Pro Tips for Perfect Italian Stew
- 🥩 Brown the meat first: For meat that stays in chunks, brown it before canning [citation:1].
- 🫑 Adjust peppers to taste: Add more or fewer pepperoncini depending on your heat preference [citation:3].
- 🌿 Use quality Italian seasoning: The seasoning mix is key to the flavor [citation:3].
- 🥫 Use low-sodium broth: Control the salt level.
- 🔥 Thicken at serving: Mix 4 tablespoons cornstarch with ½ cup water, add to heated stew [citation:3].
- 🍽️ Serve over: Rice, mashed potatoes, noodles, or fresh biscuits [citation:3][citation:11].
❓ Frequently Asked Questions
❓ Can I use venison instead of beef?
Yes – venison works great for this recipe [citation:3].
❓ Can I water bath can this?
No – meat is low-acid and MUST be pressure canned [citation:3][citation:4].
❓ Why do I need to thicken at serving?
Thickeners before canning can prevent proper heat penetration [citation:4].
❓ How long does canned stew last?
18 months in a cool, dark pantry [citation:4].
❓ Can I add onions to the jars?
Yes – the original recipe includes optional onions [citation:3].
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days.
❓ Can I double this recipe?
Yes – just make sure your pot and canner can handle the volume.
❓ What's the best way to reheat?
Pour into a skillet and heat through [citation:3].
❓ Can I add other vegetables?
Yes – carrots, celery, or potatoes can be added for a heartier stew [citation:4].
❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or discoloration – discard immediately.
📄 Printable Recipe Cards
╔═══════════════════════════════════════════════════════════════════════╗
║ WHIPPOORWILL HOLLER ITALIAN BEEF STEW ║
║ A Flavorful Shelf-Stable Meal in a Jar ║
╚═══════════════════════════════════════════════════════════════════════╝
ORIGINAL RECIPE (7 quarts):
- 9 lbs stew meat or chuck roast, cut up
- 1 large jar pepperoncini peppers
- 2 pkgs Italian dressing seasoning mix
- 1 quart beef broth
- Optional: garlic cloves, onions
Process: Quarts 90 min / Pints 75 min at 10 lbs pressure
ALTERED VERSION (per pint jar):
- 1.5 lbs stew meat
- 12 pepperoncini peppers + 2 Tbs juice
- 3 tsp Italian seasoning mix
- 2 cloves garlic
- ½ tsp black pepper
- Beef broth to fill
INSTRUCTIONS:
1. Trim fat, cut beef into 1" cubes.
2. Pack meat and peppers in jars.
3. Add seasoning, garlic, and pepper juice.
4. Fill with beef broth to 1" headspace.
5. Remove bubbles, wipe rims, apply lids.
6. Pressure can: pints 75 min, quarts 90 min.
7. Let pressure drop naturally.
8. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
"Serve on rice, mashed potatoes, or noodles. AMAZING!" 🥩✨
© CanningRebels — Italian Beef Stew in a Jar | Whippoorwill Holler Inspired
Comments