🥩 Pressure Canning Beef Stew
A Classic Meal in a Jar – Ready to Heat & Eat
📌 In This Article
⚠️ 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 or vegetables .
Key Safety Rules:
- Use a pressure canner – never water bath
- Trim fat from meat – fat can interfere with sealing
- Leave 1 inch headspace – critical for proper sealing
- Process for full time – 75 min (pints) or 90 min (quarts)
- Do not add thickeners – flour or cornstarch before canning
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
🥩 The Stew Story
"This pressure canned beef stew is the ultimate comfort food in a jar." 🥩✨
Nothing says "comfort food" like a hearty beef stew. This recipe uses the hot pack method, where the meat is browned and vegetables are pre-cooked before jarring. The result is a rich, flavorful stew that's ready to heat and eat straight from the jar .
This is a classic from the Ball Blue Book, and it's been tested for safety. The key is to thicken the stew when you serve it, not before canning, to ensure proper heat penetration .
💬 Why it works: "Brown the beef, simmer the vegetables, and pack the hot stew into jars for a quick meal anytime."
📦 Ingredients – Makes 5 Quarts
From the Ball Blue Book
- 🥩 3 lbs beef chuck – cut into 1-inch cubes
- 🧅 4 cups chopped onions
- 🥕 4 cups sliced carrots
- 🥔 5 cups cubed potatoes
- 💧 Water or beef broth – for covering
- 🌿 Seasonings – salt, pepper, thyme, bay leaves
💡 Pro tip: "Use beef chuck – it becomes meltingly tender during pressure canning."
📝 Step-by-Step Instructions
Step 1 – Prepare the Meat
- Trim excess fat from beef.
- Cut into 1-inch cubes.
- Brown beef in a skillet until browned on all sides.
Step 2 – Prepare Vegetables
- Chop onions, slice carrots, and cube potatoes.
- In a large pot, combine browned beef, onions, carrots, potatoes, and seasonings.
- Cover with water or beef broth.
Step 3 – Cook the Stew
- Bring to a boil over medium heat.
- Simmer for 15-20 minutes until vegetables are slightly tender.
⚠️ Important: "Do not overcook – vegetables will continue cooking during processing."
Step 4 – Fill Jars
- Ladle hot stew into hot quart jars, leaving 1 inch headspace.
- Remove air bubbles with a non-metallic utensil.
- Wipe rims clean, apply lids (fingertip-tight).
Step 5 – Pressure Can
- Place jars in pressure canner with 2-3 inches of hot water.
- Process at 10-11 psi for 90 minutes (quarts) or 75 minutes (pints).
- Let pressure drop naturally.
- Cool 12-24 hours. Check seals.
Step 6 – Serve
- Open jar, pour stew into a saucepan, and heat.
- Thicken with cornstarch or flour slurry for gravy, if desired.
- Serve with crusty bread.
💡 Pro Tips
- 🥩 Brown the meat for flavor: This step is essential for a rich, savory stew .
- 🥔 Use waxy potatoes: Yukon Gold or red potatoes hold their shape better.
- 🌿 Add bay leaves: Remove them before jarring.
- 🥫 Use low-sodium broth: Control the salt level.
❓ FAQ
❓ Can I water bath can beef stew?
No – beef stew is low-acid and MUST be pressure canned.
❓ Why do I need to thicken at serving?
Thickeners before canning can prevent proper heat penetration.
❓ How long does canned stew last?
18 months in a cool, dark pantry.
❓ Can I add other vegetables?
Yes – peas, celery, or green beans work well.
📄 Printable Recipe Card
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║ PRESSURE CANNING BEEF STEW ║
║ A Classic Meal in a Jar – Ready to Heat & Eat ║
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YIELD: 5 quarts | PROCESS: 90 min
INGREDIENTS:
- 3 lbs beef chuck (1" cubes)
- 4 cups chopped onions
- 4 cups sliced carrots
- 5 cups cubed potatoes
- Water or beef broth
- Salt, pepper, thyme, bay leaves
INSTRUCTIONS:
1. Brown beef in a skillet.
2. Combine all ingredients in a pot. Cover with liquid.
3. Bring to boil and simmer 15-20 minutes.
4. Fill jars leaving 1" headspace.
5. Process at 10-11 psi: 75 min (pints) or 90 min (quarts).
6. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
© CanningRebels — Pressure Canning Beef Stew
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